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Smithfield Injected BBs


 
J

Jerry Pollard

TVWBB Super Fan
Was in WM yesterday. They had Smithfield BBs
marked down to $2.36 lb. Boy they looked good and meaty. But, (contains up to 12% solution) Anyone cooked these??
 
Not their's, but I did hormel a while back.

I was inexperienced at the time, and thought they were OK, but I'm probably too bbq snobby (lol) to do them anymore.

BUT, with the cost of gas AND everything else, why not try them? Just lay off the salt.
 
does the 12% solution bother anyone? It sure ruined my pulled pork when I didn't notice the label of 12% till I got home one time.... not sure though, maybe wont be as bad w/ ribs... give it a shot.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan H.:
maybe wont be as bad w/ ribs... give it a shot. </div></BLOCKQUOTE>
It's way worse since the ribs are so thin. Can you say ham. I don't like them or enhanced meat one bit.
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Jerry, I find this odd because BJ's just switched over to Smithfield and the Smithfield BB's at BJ's are not enhanced.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
Can you say ham. I don't like them or enhanced meat one bit. </div></BLOCKQUOTE>

Bryan hit the nail on the head, they are pretty much 'Ham Lollipops'. With that being said, the general public will more than likely love them and have seconds. Someone more familiar with a good BBQ rib won't get through the first rib.......due to the texture and the flavor. Really they do taste just like ham after being BBQ'd.

If you decide to try the enhanced ribs, use a saltless rub.
 
There are several reasons why WM stocks pumped fresh pork. One, part of what they are selling is water, which is cheaper than meat. Second, most all WM fresh meat is processed off site. Inorder for the meat to look good after going through packaging, which tends to dry it out. Added mositure helps keep the bloom on the product, makes it look good. Lastly today's pork is really lean compared to twenty years ago. Most of us tend to over cook pork which makes it tough. The added mositure helps compensate for over cooking.
 
I have just 4 total cooks under my belt. That being said, I cooked my first two racks of bbs and didn't even notice much difference. Mainly because everything was so exciting.
Then this weekend I did 4 racks of enhanced bbs and everyone loved them, but me. It tastes just like a poor country ham. Not really salty enough to be country ham, but just to remind you of it. Really disheartening.
 
I had the same problem with injected ribs. I'm still new at this, but I've done regular ribs probably a half dozen times and they turned out really well. But last month the store I was at only had the injected, so I got those, and they were pretty much inedible. Never again.
 
i got some baby backs from harris teeter that i didn't check the label. they were enhanced so i soaked them in apple juice for a day and a half. changing the juice 2 times. then i dried and used a salt free rub. they turned out OK, but not as good as plain old unenhanced ribs.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by don:
Most of us tend to over cook pork which makes it tough. The added mositure helps compensate for over cooking. </div></BLOCKQUOTE>
I feel I need to post on this comment. Don, no harm meant towards you. Over cooking doesn't automatically make meat tough, allthough some might mistake dry for tough. The first thing that happens when you over cook meat is it get dried out. You can have dry meat, doesn't make it tough. Does make it harder to chew and swallow. In the last month or so we have had so many posts here by newbies that go something like this. I did ribs for the first time and cooked them for 4 hrs at 225 and they came out tough. Yep, bet they were tough, they were undercooked. Undercooking meat can lead to tough meat, same as overcooking, depending on the cut of meat. If you undercook ribs they will be moist but tough. If you over cook ribs, they first will dry out, then if you go past the dry point, you are in the jerky/shoe leather stage.
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