Loss of flavor/charcoal flavor

[Joedvasquez]

Hey all! Been a while since I've posted or responded in here but I have a question.

Ive recently come upon a problem with rubs seeming to fall off my ribs, pork butt, etc. I will rub ribs the night before, even those seem to lack any flavor from the rub and more of a charcoal flavor. I can't seem to put enough rub on them. I have cooked on this bad boy for about 6-8 months(I don't remember when I got it) and have cooked numerous racks of ribs. They have mostly been awesome. Recently I've been having this issue. The charcoal flavor never bothered me before but I'm noticing it more because I can't taste any of the rub. Has anyone had this issue? What could be going on?

[Mr. Bones]

Same brand of charcoal all throughout?

[tbob4]

Something that can effect rubs - Moisture. I cook with a water pan most of the time. I notice when I do a dry cook the rub flavor is more prevalent. As for the charcoal taste - have you cleaned your BBQ and grates lately? Sometimes the build up of creosote in the BBQ can lead to that. I don't use lighter fluid to start my coals but I have heard people say that lighter fluid can result in a funny petroleum type taste on food. Also, I used some very green cherry wood chunks in my ceramic cooker once. The result was a very over-smokey, almost charcoal like taste on my chicken. Even though I cleaned the thing out completely, that smell/taste lingered for a couple of months.

[RonB]

Has anything changed in your cooking routine? Cold meat absorbs more smoke flavor than warm meat. Have you changed the way you handle the meat? What do you do to get the rub to stick?

[Edward Hafer]

Spices can drop off in flavor if they get over six months old. Are you using fresh?

[Spinaker]

First I would say, Get rid of your water pan. They hinder bark formation(as does spritzing) and give the meat a steam bath. (remember, if you boil ribs, the terrorists win)

Second, Next time you coo,k snap some pictures and post them on this thread and I guarantee we will be able to figure out what the problem is.

We will get this figured out!

[Joedvasquez]

Thank you for the responses. I guess there were some details I should have brought up. I have been using kingsford original the whole time. Same wood chips, same lighting procedure. I've used old rubs and fresh rubs. I usually use mustard on my ribs to help the rub stick. I do a layer of mustard, then salt and pepper, then I apply the rub before I even start the fire. Then I light and throw them on. I've done this on my offset and recreated my brother's award winning ribs. Don't get me wrong, I don't mind the smokey charcoal flavor at all. I noticed that with my first cook on the PBC and loved it. I was wondering if the mustard could create more moisture and due to the humidity in the PBC as opposed to an offset it washes off. I will post photos for sure next ribs I cook. Supposed to be getting rain all weekend in the SF Bay Area so it may be a bit.

[lschweig]

I usually salt the day before. Wait until I light the fire and then apply the mustard and rub and then rub it in and apply more rub. That way everything is nice and cold and not a sloppy mess.
I have been using lighter fluid as Noah recommends with out any petroleum taste. Just don't let the lighter fluid soak in and use a liberal amount of lighter fluid. The flames are like out of Rocky the movie and the lighter fluid quickly burns off completely.
I have noticed when I do ribs to make sure that the meat side is angled as much as possible towards the fire side and since doing that have produced some of the best barks ever. I also put the hook in around 5-6 bones down and let the ribs flop over the pointed end of the hook.

[Joedvasquez]

i wonder if that's what is happening. I let them sweat and put them on and the moisture on the ribs combined with the humidity inside the barrel makes the rub slide off. I'm willing to try it. I know a lot of people on here have hundreds of cooks. I'm still relatively new to the PBC. Thank you.

[HawkerXP]

That is an idea I might try. The lowest couple of ribs get a little over done when I hook at the second rib. Thanks

[PaulstheRibList]

I've not cooked on the PBC, but every time my ribs don't taste right, I think it's fire management and airflow, as in not enough airflow. I'll have to get a PBC so I can learn it too!

[Medusa]

Put the PBC on your new trailer along with the stick burner!