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Salt time

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    #1

    Salt time

    I was preparing to smoke some ribs and had pre-salted them the night before using Meatheads recipe with kosher salt. The morning of the smoke, my guests informed me that they couldn't make it over. The ribs have now been sitting with salt in the fridge for 3 days. They smell ok, but how will they turn out now if I smoke them? Concerned that they might be dry and chewy now. Should i chuck the out and start ftom scratch with fresh ribs? Any advice?
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    #2
    They should be just fine, I'd cook them with no reservations (They already stood you up anyways).
    Last edited by CaptainMike; May 20, 2018, 01:48 PM.
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      #3
      No worries, go ahead and smoke them.

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        #4
        I find if I leave the salt on too long on pork, all it does is give the pork more of a hammy flavor

        Comment

          #5
          Thanks for the responses!

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            #6
            Next time consider this. No guests = more for you
            • Likes 1

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              #7
              Smoke em, if ya got em!

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                #8
                Let us know how they come out!

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                  #9
                  Welcome from Indiana

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                    #10
                    Welcome to The Pit.

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                      #11
                      Welcome to the pit. Awaiting pics!

                      Comment

                        #12
                        Will do. Big day tomorrow, ribs, baked beans and corn bread! Can't wait!

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