Ribs without flavour

[Jim Lampe]

Two racks of baby backs, one rubbed with Penzey's 33rd & Galena, the other with Penzey's Arizona Dreaming. Both saltfree rubs.

The rack with the small skewer is the 33rd & Galena.

The dome temp was a nice steady 245ºF. Cook these ribs like I always do. Foiled empty water pan.
near the end of the cook, 4.5 hours later, i placed a 11" CIS of mini sweet peppers directly on the charcoal.

Not long later, they were roasted/toasted...

Sauce was then applied to the ribs...

Rufus Teague to the 33rd & Galena ribs and Head Country to the Arizona Dreaming Ribs.

The Teague / 33rd ribs busted up...

Plated with leftover ruta-carrot-tater mash and broc-trees.

I thought the ribs lacked any flavour whatsoever. Liz said they were good as usual. I say the sauce saved them.
I've used saltfree rubs before and things were fine.. so I don't know what happened here.
Probably my shot tastebuds?

Anyway, thanks for stoppin' by!

 

[MKEvenson]

Jim,nice pictorial! Could the culprit be the meat?
Burned out taste buds? Maybe, but unlikely. Especially from a cook like you.
Happy SB!
Mark

 

[Jim Lampe]

thanks Mark

I thought of the meat, butt i do not like to push blame. The only thing i did different from my other rib cooks is this time, i seasoned the ribs just before i put them on the WSM.
I'm sure that had zero to do with it.

 

[Mark Skeet]

At least you had leftover mash. The ribs do look full of flavor. Nice pictures!

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">i seasoned the ribs just before i put them on the WSM.I'm sure that had zero to do with it. </div></BLOCKQUOTE>
Agreed.

Imo, salt is essential. Even just a little.

 

[Bill W. Michigan]

Agreed.

Imo, salt is essential. Even just a little.

Kevin

I'm with Kevin on this one. You have to use a little salt. Did you salt after they were cooked?

But everything looks great especially those little peppers.

 

[Gary H. NJ]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">i seasoned the ribs just before i put them on the WSM.I'm sure that had zero to do with it. </div></BLOCKQUOTE>
Agreed.

Imo, salt is essential. Even just a little. </div></BLOCKQUOTE>
Yup. You need to add a little of your own salt to the meat before the salt-free rubs. But Jim, honestly , I've never seen you post anything that didn't look just delicious.

 

[Jim Lampe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Did you salt after they were cooked? </div></BLOCKQUOTE>Nope.
That's gotta be it. Thanks guys!

 

[Keith Kenney]

Jim, I hope my ribs today turn out a quater of what yours look like and I will be happy.Your cooks are amazing.

 

[Mike Coffman]

Excellent looking ribs Jim! No Flavour??? Send them my way.. I has plenty of SALT..

 

[Wolgast]

Outstanding looking ribs mate! Really dig the way you cooked those peppers. Never had "Rotmos" with ribs..But i bet it works great. Guess i have to surprise Emilie with a pot of mash and some ribs this week

 

[John Solak]

At least they look great!!! If you would have kept you mouth shut we would have been none the wiser, thanks for the honesty!!

 

[Bob Correll]

Beautiful ribs Jim!

I guess the 'no salt' was the problem, but it seems to me that they would have just tasted like they need salt.

Jo Anne likes food saltier than I do, but she adds a salt substitute to what I cook if she needs more.