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Unread 09-23-2013, 01:42 PM   #27
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Originally Posted by smokejackson View Post
Thank you for the kind words and all responses.

On the subject of rib color, do you just wrap when you get it to a color you like?
Yep. It varies from cooker to cooker as well, meaning how long it takes to attain the desired color. Some cookers you don't need to wrap at all, the Q will just get a lovely mahogany color by the time it's done. Also depends on rubs- any rubs with a lot of sugar in them will burn and thus create a blackened appearance if left too long on the cooker without wrapping or spritzing. If you do use sugar, buy yourself that "sugar in the raw" stuff, also known as Turbinado sugar. It's sposta have a higher burn point. I've had pretty good luck with it thus far myself.

Most of all remember it's your Q so cook it how YOU like it. There ain't no rules!

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UDS'-55&16, Akorn, Bar-B-Q Kettle, Drum Grill, miniWSM, cobweb-covered gasser. I'm JD.
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