I'm not seeing any issues with the color of the ribs or chicken. I prefer that nice red mahogany color that you have over really dark bark for those two cuts.
Like Bluedawg said, for the butt it looks like you have way to much rub on there. My trick for applying rub is as follows.
Dry the meat really, really well with paper towels. Sprinkle the seasoning on and give it a few pats with your hand to rub it in. Get it rubbed like this all over then give it a little shake. Anything that hasn't stuck to the meat already and falls off is excessive.
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Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
[B]Original Noobian Warlord
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