I don't have access to really well-marbled ribs where I am, but I want to create the perfect competition rib texture and one day compete...
So recently I tried 3 different phosphate mixtures:
For all 3, I first shook the phosphates with 1/2 cup cold water until dissolved. Then added a touch of maple syrup. For #3 only, I also added some other flavors to see if they were noticeable.
Then I injected each rack of ribs and let them sit overnight.
In the morning, I cooked them the way I always cook my ribs, which usually turn out super tender, in typical 3-2-1 style (really more like 2.5 - 1.0 - 0.25 at my 275 degrees): Smoke naked to color, wrap to tenderness, re-smoke a bit for flavor/appearance.
These phosphated racks took a little longer than usual in the wrap before I felt they were really probe tender and starting to crack. I think I left them in the wrap 30-60 more minutes than I usually do.
But complete opposite of my expectations, all 3 racks had the worst texture out of any ribs I've ever cooked. All 3 would still probe fairly tender, but had a dry texture when bitten into. And some parts were even jerky-like. The last thing you want with ribs!
The next day we tried putting them in the oven with some butter for another 60-90 minutes to see if we could maybe braise them a bit more for better texture... But the same thing happened... where they would probe nicely, and some started falling off the bone, but the texture was really dry once bitten into.
They were also considerably 'porkier' to the point where 2 of my regular tasters who normally love my ribs said they were 'fishy'...
Has anyone ever had these problems with phosphates and might know where I went wrong?
The phosphates clearly did something... But not in the direction I expected. I also used such a small amount... but maybe I used too much so that it somehow dried it out? Or do I just have to cook them much longer and past probe tender because of the way phosphates work?
So recently I tried 3 different phosphate mixtures:
- Make it Meaty: Injection Base - 5g / 1 rack
- Make it Meaty: PhosThis Premium Phosphates Blend - 1 tbsp / 1 rack
- Butcher BBQ Phosphate Injection - 1 tbsp / 1 rack
For all 3, I first shook the phosphates with 1/2 cup cold water until dissolved. Then added a touch of maple syrup. For #3 only, I also added some other flavors to see if they were noticeable.
Then I injected each rack of ribs and let them sit overnight.
In the morning, I cooked them the way I always cook my ribs, which usually turn out super tender, in typical 3-2-1 style (really more like 2.5 - 1.0 - 0.25 at my 275 degrees): Smoke naked to color, wrap to tenderness, re-smoke a bit for flavor/appearance.
These phosphated racks took a little longer than usual in the wrap before I felt they were really probe tender and starting to crack. I think I left them in the wrap 30-60 more minutes than I usually do.
But complete opposite of my expectations, all 3 racks had the worst texture out of any ribs I've ever cooked. All 3 would still probe fairly tender, but had a dry texture when bitten into. And some parts were even jerky-like. The last thing you want with ribs!
The next day we tried putting them in the oven with some butter for another 60-90 minutes to see if we could maybe braise them a bit more for better texture... But the same thing happened... where they would probe nicely, and some started falling off the bone, but the texture was really dry once bitten into.
They were also considerably 'porkier' to the point where 2 of my regular tasters who normally love my ribs said they were 'fishy'...
Has anyone ever had these problems with phosphates and might know where I went wrong?
The phosphates clearly did something... But not in the direction I expected. I also used such a small amount... but maybe I used too much so that it somehow dried it out? Or do I just have to cook them much longer and past probe tender because of the way phosphates work?