I have tried making them and one thing I have noticed. My ribs seem to have a "vinegar" after taste after the bite. Not sure why. All I do is season and slow cook.

I thought it might be the sauce but after a taste test PRIOR to the sauce I am still getting it. What gives?

That's interesting. I have never had that issue and I actually spray my ribs (and pork butts) throughout the cook with a 50/50 mix of apple juice and apple cider vinegar. I also mix some homemade bbq sauce with apple cider vinegar to make it runny, and put it in a sauce bottle. When I wrap my ribs and pork butts I spray the foil with the juice/vinegar mix and then a squirt of the runny bbq sauce before placing the ribs meat side down on the foil. My dad is not a fan of vinegar but he loves my ribs and pulled pork and has never complained about or mentioned a vinegar after taste.

What all are you seasoning them with and have you had other people eat them and mention the vinegar after taste, or is it just something you notice?

I use a brand from Sams whoesale. Its for pork and really good. Use it on chops etc and we all like it.

Wife and daughters all tell me it has the after taste of vinegar. I don't know whats going on. I use pecan for the smoke.

Weird.

Have you changed to a different wood in your smoker?

Too much smoke can make a bitter taste maybe try smoking for a short period of time and eithe wrapping or finishing in the oven.

Always pretty much use pecan. Maybe it is the wood. Never gave that a thought.

I’ve held off responding while I figured on this. Here’s what I got.

1. Do they taste vinegary to you or just the ladies?
2. Too much smoke = liver taste not vinegar
3. Pecan is a very mild smoke.
4. I’m assuming fresh meat, proper handling and prep, and everybody stayed healthy.

You used no sauce or wet rub. There is no vinegar in your cook. Have the girls taste the rub and everything else that touched the meat. Something else is being described as vinegar. You’re gonna need to drill down.

Could it be an asparagus makes urine stink DNA thing?

Too much smoke to me is bitter. I have never had bitter liver.

I could be thinking Mesquite.

Mesquite is the only wood I use and I have never experienced a vinegar taste or liver for that matter. Weird.

Is the smoke that is coming out of the smoker a thin blue smoke or a dense white smoke? Could be something related to fire management and bad smoke.

I'm wondering if a mouse or something crawled in you cooker and died...…..

We’re overthinking this. Just serve your ribs with pickle slices.

They taste like vinegar to all of us.
Smoke is mild with Pecan.
Fresh and no one is getting sick, flavor just isn't there.
Not wet ribs. Girls use sauce at the table.

Is the wood green?

Nope not green.

Pecan can be very smokey. What temp are you cooking?

I cook more pork loins than I do ribs. I have found that some grocery store chains wash their meat in a nitrate or nitrite solution in order to "enhance" the moisture content in their product. Personally I feel that enhancement leaves the meat with an odd flavor. Could this be your problem?

Randall's and HEB do not enhance their product. Kroger does enhance the pork loins.

about 225-250