Help dark ribs

Pics? There are different kinds of dark. Probably your fire, and foiling was able to mask the dirty fire.

sugar based rub

Lots of variables there. Assuming you have been burning a small, hot fire, and in a COS, that is not an easy given, the issue that first comes to mind is sugars. Now, I use a sugar heavy rub from time to time and get this result.

I consider those to be fairly dark. If you are not darker than that and the ribs do not taste burnt, it is likely not sugar. If you are getting a charred flavor, bitterness or ashy crunch, then the sugars are burning. Of note, those ribs were cooked at 300°F and there is no burning.

In a COS, the use of all wood, means a very small, hot, fire to burn clean. Certainly doeable, but, fussy. Of course, if it really bothers you, cut back on the sugars, or apply them later in the cook so they have less exposure to the heat. Make sure you are burning the smallest fire you can to get the heat you want.

Clean fire and low sugar are your friends if you want your ribs to stay light in color. If you want to add sweetness try a glaze or sauce at the end of the cook.

No sugar rub ribs....all nekkid appx 3 hour cook

One of two things either your fire was dirty( to much fuel not enough air) or your sugars burnt in your rub.....or both.

Almost anything is easier to maintain a clean fire than in a COS. Wind is a problem with most cookers, except for the insulated ones. I would imagine that your new cooker will be much easier to use and maintain a good fire.

As for the sugars, as you might be able to tell, I am not a believer that the dark color is because sugars burn at smoking temperatures. Some of the rubs I use have a lot of sugar, up to 30% by volume, and I do not get burning.

Peach wood gives pork a darker color.

T&S BBQ said:

My ribs were no darker than the picture u posted, no burnt tast. I did have more trouble this last time mainting a good fire, but it was windy. The first time every thing went great, small hot fire, little clean smoke. Seemed to keep really steady temp,also no wind. Last time temp varried and sometimes not as clean as before, but not bad? So if sugar based wrap or keep cleaner fire? Also will it be easier on my new smoker to maintain a better fire? Thanks for all the coments, really!

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If the wind is out of the North point the firebox West. I have never wrapped a rib. I could care less how they look so long as they taste good but generally mine come out a nice mahogany color. I use very little rub and it don't have much sugar in it.

I agree with what others have already said, just work on getting a clean, small, hot burning fire next cook