"porky" baby back ribs -- help!
- alkapal Sep 6, 2008 11:27 AM
what is the factor on an oven slow-cooked rack of baby backs that makes them taste (& smell) gamy or "porky"?
these i washed and trimmed of excess fat, then rubbed with everglades seasoning dry rub, put in a roasting pan and covered with foil. cooked at around 275-300 for about 2 hours or so?
should i have removed more fat, or a piece of skin on either side of the rack, or .....what didn't i do right in the prep? i know there's a big debate about par-boiling....
in other words, what prep should i do to the ribs before cooking in the oven? i don't want "porky" ribs! help me, please!
I can only partially address this because we always "finish" the ribs on the grill for a few minutes. I cut the slabs into individual ribs, lay them in a roasting pan, salt and pepper and then lightly drizzle with olive oil. Cover pan REALLY tightly with foil and cook at 450 for 1-1/2 hours! No, those aren't typos. That's why you better crimp the dickens out of (or into that foil). They will be fork tender and flavorful at that point and I'm always shocked at how much fat has cooked out . We then brush with a little sauce (not BBQ but that's just our preference) and put on the grill 5 minutes perhaps, just enough to give some crunchies. Our friends rave. Without the grill aspect, maybe I'd take them out of the roasting pan, put them on a rack or something on a baking sheets and crisp them up in the oven. Maybe even broil with the ribs on the bottom rack of the oven? Not sure on that part but the first is a real winner. We are constantly modifying our grilling techniques (we even grill when it's snowing!) and this is our best - so far :) Good luck.
I cook mine at 225 in the electric smoker for 2-3 hours with no foil. I've done the same in the oven.The only thing I can see that might add the porky flavor is the foil cover. If you go slow and low you probably wont need the foil. The rub may also be throwing a weird combo-flavor when it hits the juices and steam under the foil.
You don't want to remove all the fat. The fat helps keep the meat moist and helps tenderize. The fat will render itself anyways. 250° cover for about 3 hrs. You want a little tooth to the meat.
The only time I have encountered this is when the pork is not fresh. Bacon gets the same smell and taste.
How I cook my ribs is first rub them down a few hours or the night before and bake them in the oven for about an hour at 250 in a bath of apple cider and a few shots of bourbon. I then finish them off on the Weber bbq above a water pan in indirect heat. Cooked until done. (About 3 beers for me)