Spares...Gone wrong!

[Wolgast]

Ok let me explaine. This is not post material.

We were walking around in the supermarket...Looking for something to cook. And saw some decent spares. All natural.(around 2lb/slab) thought to myself those are pretty small. Found some vacced in marinade around 3lb/slab.(danish ones) Same price. Why not right?!

Cooked em on the kettle using the snake method with the coals. First time! AWESOME! Never temp my kettle cooks...But i did for this cook. Held a steady 275f for 4.5hours.(and they were done).

So what went wrong?

Well...The Ribs was so salty/cured so almost unedable. Lesson lerned,Fresh ones or non at all.

Here is the slab out of the vacc pack. Nothing added:


On the grill 2h mark:


4h:


Vent settings..Held a steady 275f:



Looked decent..But hey they were awfull!




So to sum it up! Snake method 2 thumbs up! Pre marinated spares...A BIG NO NO!

 

[Derek Stapleton]

Great pictures - in your last closeup, the meat looks almost as if it has the texture of a cured ham ...

 

[Mike Coffman]

Awesome ribs and photos Daniel! I had that happen before with some pre-marinated tenderloin. Way too much salt!

 

[Dwain Pannell]

Shame they put so much salt in them because they look great!

 

[Jim McKelvey]

Daniel - if it is any consolation, they appear to be cooked to absolute perfection...and of course your photography is world class!

 

[Jim Lampe]

Danny, had you not mentioned the taste of those awesome looking ribs, who'da known...???
The photos make them look FANTASTIC!!
In fact, i think you oughta go back and delete all your words and just leave the pictures they look that GOOD!!

i like the snake method too, gonna try that.

 

[Mike Cosgrove]

What a shame, I avoid pre marinated stuff for that reason, still a greaf post.

 

[Ted M (FatEddy)]

The ribs look great, it really stinks when you go through the effort and the product lets you down. Been there, done that.

 

[Don Cash]

Well, as Jim said, they are perfectly cooked. Look absolutely incredible.
I never ever cook the pre marinated stuff either, for this exact reason. Never seems to taste right.

 

[Rolf Jacobsen]

Been there! "Beware of Enhanced Ribs"
http://virtualweberbullet.com/ribselect.html#enhanced

 

[Paul Kastner]

Great looking ribs. Check
perfect temps. Check
finished product awesome. check
taste fail. I feel your pain.

 

[Tony R]

That's too bad.. You did all the work for a terrible salty ribs.

 

[TOM BAUER]

You know that you soak bacon in water for a time to remove some of the salt, How do you think it would work with ribs like that?
The pictures and the finished product look great!!

 

[Ed M.]

Like the others have said, they look fantastic. Sorry to hear that they were way too salty.

 

[David]

That's the problem with photo's, they don't & can't say "taste"..........but, try that process again with good ribs and you've tried a new and different way to do them.....all is not a failure, just a trip down life's path..................................d

 

[Morgan C.]

Looking at that bite in the rib I'd say they were cooked to perfection....sorry to hear the rest..I have been tempted to buy Pre-seasoned ribs but not now!!

I bet another rib cook is in store real soon!

 

[Bob Mann]

They do look great!

 

[Bob Correll]

Daniel - if it is any consolation, they appear to be cooked to absolute perfection...and of course your photography is world class!

What Jim said!

can't trust those Danes I guess

 

[Chris Lynch]

I am warned. But I just learned a new technique! The snake method looks very interesting. Curious how long of a burn it would be. OR when wouldn't one use it.

 

[John Solak]

Lesson learned!!