need quick fix if possible--ribs taste salty


 
B

Billy S

TVWBB Member
Hello,

I currently have a rack of pork spare ribs on the kettle--hour 2 of the foil portion of 3-2-1 method. I'm pretty much a newbie to smoking but do have a few under my belt.

So, I pulled the trimmings off (I trimmed St. Louis style) and chopped up to add to the beans (after they were nice and done). Of course I've taken a few nibbles and wow they taste salty. I'm thinking the ribs will be the same since I used the same rub (tex-joy steak seasoning).

They are in foil with some apple juice as I type this. Any suggestions on cutting the saltiness?

One hour to go in foil and then final hour without foil--I also plan to baste with Jack Daniels original recipe during final hour.

Thanks in advance for any suggestions!
 
I know it's too late but for future reference I found if you foil them meat side down with pineapple juice (I do this salty or not) you can pull some of the salt out. Also like the other suggestion honey works well also. Good luck for next time, hope they were edible, Ken
 
Here's a lesson I learned a few years ago...the name brand ribs I was getting from the big chain grocer were all 'enhanced'. injected with a salty solution.
Most prepared rubs have a good portion of salt, as well.
2 + 2 etc.
I now don't by name brand ribs, and I make my own rubs and leave out the salt.
Maybe this will help.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Billy Sistrunk:
when? should I apply now? </div></BLOCKQUOTE>

Sorry. Just saw this. At the time of saucing. Won't leech out the salt but it does tend to balance it somewhat.
 
I'm not much of a salt fan in my rubs since most over do it for my taste so about an our before I put the ribs in I cover the ribs with light brown sugar.It caramelizes it and coats the rack and adds another layer of flavor.

Like honey, it helps balance the taste but I find honey burns a little too much to my liking.
 
JMO, but I wouldn't use a steak seasoning on ribs as they're almost always way too salty, at least for my taste. If the ribs were enhanced, that would just add to the saltiness. Sprinkle a normal amount of salt on ribs that are not enhanced, then use a no salt rub. JMO
 
I dont put salt in my rubs, also i thoroughly wash the ribs off when prepping them. Most of the ribs in my area are enhanced and havent had a problem with the hammy taste doing this method.
 
one of my q' books suggest as a "prize winning standard":

1/3 salts (onion, celery, garlic)
1/3 dried herbs (your choice)
1/3 white sugar

and then there as many variations as you can shake a rib bone at.

Being new at this, I looked and looked and looked and arrived at this conclusion: all you can do is mix up enough of a particular mixture to do one smoke.

If you like it, great. If not, toss the recipe and try another. But to go from one extreme (salt included) to the other (no salt at all) is IMHO too extreme a change.
 
Thanks for the replies everyone! The ribs came out the most tender I've ever had--we at with forks. Wife raved about them! I would have preferred a little less tender and salty, of course.

Next time I will know not to use steak seasoning, or anything with tons of salt.
 
Probably the bets thing to do it find a good meat market where you can get fresh, unmolested pork. I just picked up some St Louis cut this AM. Even the BB's that he gets that are packed, are packed in nothing but their own juice, nothing added whatsoever. I've found that's the best way to go.
 
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