Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

salvaging oversalty ribs

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Cooking Tips
View previous topic :: View next topic  
Author Message
eerae



Joined: 08 Sep 2015
Posts: 1
Location: St. Louis

PostPosted: Tue Sep 08, 2015 8:28 pm    Post subject: salvaging oversalty ribs Reply with quote

I made some smoked pork ribs yesterday and used a dry rub on them I just got at Costco. I thought they were cooked pretty well, unfortunately they are very salty. Must be from the rub, I'll go back to making my own next time. I could only eat two ribs last night. I still have a couple racks of these left, and was wondering what you guys think about salvaging them. I was thinking about soaking them in some distilled water in the fridge overnight, then pat them dry and cook on high heat on the grill real quick, finishing with some barbecue sauce. Or after soaking in the water, I could remove the meat from the bones and cut it up, mix with bbq sauce and make sandwiches with it.
Back to top
View user's profile Send private message
Dilbert



Joined: 19 Oct 2007
Posts: 1176
Location: central PA

PostPosted: Tue Sep 08, 2015 8:43 pm    Post subject: Reply with quote

ouch. that smarts!

I think you have the right idea - rinse them off, a short soak (not a long soak - that could let more salty water soak in....) - rinse again.

hopefully much of the 'too much salt' is only on the surface.

taste then,,,,
I'd slather them with a mild bbq sauce vs more dry rub - but that of course could be heretical in dry rib territory....
Back to top
View user's profile Send private message
daliamist
Guest





PostPosted: Tue Oct 20, 2015 6:01 am    Post subject: Chicken strips with barbeque spices Reply with quote

I like the sandwich idea better. How abut chicken strips with barbeque spices on them?
Back to top
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Cooking Tips All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group