Cured Babybacks?

[Sorce]

Had some baby backs from a local place this week and they were different than any ribs I have had. I'm thinking they were cured, they weren't overly salty but the texture was of cured pork. Just wondering if anyone had done this before, again I don't think they were cured for too long because they weren't overly salty. It's something I may subject one rack to next time I do baby backs, just wondering if it was something the people regularly do.

[DTAggie]

Never heard of it

[squirtthecat]

I ran across a recipe a few days ago for brined ribs that had a bit of #1 Cure in the mix..

[BuyLowSellHigh]

In Great Sausage Recipes and Meat Curing (Rytek Kutas) there is the following recipe for "Smoked Back Ribs" that is cured in a brine and smoked, page 327 in the 4th edition.

For about 25 lbs of back ribs:

2.5 gal cold water
1 lb salt
1.5 cups powdered dextrose
0.5 cups Insta Cure No. 1

Mix ingredients with water until they are completely dissolved. Place back ribs into the brine and remove to the refrigerator for about 2 days.  Remove from the brine and allow to drip-dry at room temperature for about 1 hr. Place in a 120 °F preheated smoker with damper wide open to allow further drying.  When ribs are dry to the touch increase smokehouse temp to 160 °F.  Apply heavy smoke and hold for 3-4 hours until the ribs are golden brown.  Remove and let cool at room temp for 1 hr before placing in the refrigerator overnight.

[seemore]

Sorce ...I have had cured ribs good but babybacks are always good..
seemore

[Habanero Smoker]

The ribs you bought were probably enhanced pork. Many meat producers are injecting a brine solution in their pork products. Try and stay away from those product, especially if you plan to cure the pork.

I have cured spareribs and smoke/roasted them. I have a post somewheres on this board, but it's been some time and can't locate it. At the time I think I called them "Bacon on a Stick". I used a dry cure, to save space. You can use Morton's Tender Quick or use the Basic Dry Cure recipe to cure the ribs in 8-12 hours. Rinse well and smoke/cook like you would any baby backs.

Ribs are mostly bone, so if you use Tender Quick or the Basic Dry Cure you can get away with using 1/2 tablespoon per pound. The first time I made them I used 1 tablespoon per pound and they were way too salty. The taste was nothing that special - it just tasted like "Bacon (or Ham) on a Stick."