oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 10-17-2013, 09:50 PM   #1
moontz
On the road to being a farker

 
Join Date: 06-10-12
Location: Chicago
Default Dark spots on ribs????

What the heck is going on here.... It just started happening with the last 3 or 4 rib cooks. See those black spots on the top of the ribs just as they are starting to sweat.

My hypothesis is that it is moister dripping from the inside of the dome of my ceramic along with any "flavor"/gunk that has accumulated on the inside of the dome. But not sure... Anyone seen this before? Next cook I a going to give the dome a scrub down to see if that helps anything.

PP__7aec0368a14_20130120_175252.jpg
__________________
Primo Kamado XL, UDS, Weber Genesis
Brown Thermapen aka [COLOR=Sienna]Dingleberry[/COLOR]
[URL="http://www.thepitpal.com"]The Pit Pal BBQ App[/URL] | [URL]http://www.facebook.com/ThePitPal[/URL]
moontz is offline   Reply With Quote


Old 10-17-2013, 09:56 PM   #2
mrbill
is one Smokin' Farker
 
mrbill's Avatar
 
Join Date: 06-25-13
Location: Tx
Default

my guess is that your hypothesis is partially correct. I'd say moisture isn't the issue, it's the "gunk" buildup on the lid falling onto the meat. a quick scrub w/a brush and water should fix the issue.
__________________
All Weber, All Charcoal-18.5" Kettle, Go Anywhere, Performer, 18.5" WSM, NYG Smokey Joe
mrbill is offline   Reply With Quote


Old 10-17-2013, 10:10 PM   #3
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I had a couple of similar spots, decided to taste them. It was not creosote, so I figured it was not from the lid. It was seep from the ribs, some type of coagulation of juices from the meat. I figure it is a reaction between the meat proteins, myoglobin, salt and smoke. Think smoke ring, but, since there is no actual meat, it takes on a very dark color.



See those dark spots. It was possible to knock them off, but, they didn't affect flavor at all.
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Old 10-17-2013, 10:18 PM   #4
SmittyJonz
somebody shut me the fark up.

 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

I'd see a Doctor.
__________________
N Texas 2016 Spring Bash- Lake Ray Roberts
http://www.bbq-brethren.com/forum/sh...d.php?t=225103
SmittyJonz is offline   Reply With Quote


Old 10-17-2013, 10:27 PM   #5
DriverWild
is one Smokin' Farker
 
DriverWild's Avatar
 
Join Date: 10-01-12
Location: Omaha, NE
Default

Drips for sure, happens in my egg all the time. If you want to make it stop burn it out with a high heat cook or fire.
__________________
Custom RF, XL BGE, Weber Performer Platinum, Super Fast Thermopen - Camo
DriverWild is offline   Reply With Quote


Old 10-17-2013, 10:30 PM   #6
IamMadMan
somebody shut me the fark up.
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Quote:
Originally Posted by moontz View Post
What the heck is going on here.... It just started happening with the last 3 or 4 rib cooks. See those black spots on the top of the ribs just as they are starting to sweat.

My hypothesis is that it is moister dripping from the inside of the dome of my ceramic along with any "flavor"/gunk that has accumulated on the inside of the dome. But not sure... Anyone seen this before? Next cook I a going to give the dome a scrub down to see if that helps anything.
I get this sometimes if I don't power-wash to clean my upper racks. Even if they are in the cooker with no food, slight amounts of smoke, vapor, and such will adhere to the empty racks. Even though they appear perfectly clean they will drop similar spots. No changes in taste and no harmful deposits.
__________________
We must never forget that the highest appreciation is not to utter words, but to live by them - JFK
IamMadMan is offline   Reply With Quote


Old 10-17-2013, 10:38 PM   #7
martyleach
Quintessential Chatty Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Default

Hemadrops which are a slight bulging of a vein in the top of ribs. They can be removed with surgery or by putting a restraining ring around them. It will really irritate the pig and is more successful if the pig is dead.
__________________
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby,26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smoky Joe
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Thanks from: --->
Old 10-18-2013, 06:16 AM   #8
ButtBurner
Babbling Farker

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Default

its just blood and juices coming out of the ribs. I see it all the time

unless like others have mentioned you are dripping from the lid but thats what it looks like to me
__________________
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
https://www.facebook.com/pages/Michi...80?sk=timeline
ButtBurner is offline   Reply With Quote


Old 10-18-2013, 07:10 AM   #9
Dex
is one Smokin' Farker
 
Join Date: 08-04-09
Location: Avon, IN
Default

If they are drippings (which I have had happen) they should be able to slide right off with your fingertip or knife (I would do this before foiling in a competition)
__________________
[COLOR="DarkGreen"][B]Grey Street BBQ Competition Team[/B][/COLOR]
[COLOR="DarkSlateGray"][COLOR="Black"][B]Deep South GC28[/B][/COLOR]
Deep South Smokers Sponsored Team
A Fine Swine Sponsored Team
Atlanta BBQ Store Sponsored Team[/COLOR]
[URL="https://www.facebook.com/GreyStreetBBQ"]Follow Grey Sreet BBQ on Facebook![/URL]
Dex is offline   Reply With Quote


Old 10-18-2013, 07:19 AM   #10
Jaskew82
is One Chatty Farker
 
Jaskew82's Avatar
 
Join Date: 06-20-11
Location: Mooresville, NC
Default

Quote:
Originally Posted by buttburner View Post
its just blood and juices coming out of the ribs. I see it all the time

^^^^^this
__________________
Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
Jaskew82 is offline   Reply With Quote


Old 10-18-2013, 07:31 AM   #11
Fwismoker
somebody shut me the fark up.

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, Indiana
Default

It's ALLIIIIIIIIVE....Boowahahaha!


Using a water pan?
__________________
Cookers:
Mini WSM, Jumbo Joe mini WSM aka Jimmy w/ CB & Meat hanging ring, 22.5" kettle w/ CB, BBC (Bird Barrel Cooker) w/007 kit, Big Poppa UDS, gasser grill and Masterbuilt kettle grill.
Fwismoker is offline   Reply With Quote


Old 10-18-2013, 08:18 AM   #12
moontz
On the road to being a farker

 
Join Date: 06-10-12
Location: Chicago
Default

Thanks for all the info folks. Interesting... I think I will do the high heat fire just to eliminate that variable of dripping then if the stuff keeps appearing, assume it is the meat. Thanks again.
__________________
Primo Kamado XL, UDS, Weber Genesis
Brown Thermapen aka [COLOR=Sienna]Dingleberry[/COLOR]
[URL="http://www.thepitpal.com"]The Pit Pal BBQ App[/URL] | [URL]http://www.facebook.com/ThePitPal[/URL]
moontz is offline   Reply With Quote


Old 10-18-2013, 08:31 AM   #13
K-Train
is One Chatty Farker

 
K-Train's Avatar
 
Join Date: 09-22-11
Location: Edgewater, MD
Default

Quote:
Originally Posted by ButtBurner View Post
its just blood and juices coming out of the ribs. I see it all the time

unless like others have mentioned you are dripping from the lid but thats what it looks like to me
Agreed
__________________
Keith Fat Maxine's BBQ
Thanks to: Mojobricks, Make It Meaty, and In House Jewelers
Humphrey's Battle Box
WSM 22.5
GMG Davy Crockett
K-Train is offline   Reply With Quote


Old 10-18-2013, 08:57 AM   #14
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Default

landarc:
Quote:
I had a couple of similar spots, decided to taste them.
You join a list of very brave people in the history of our culture - the first to taste something- milk or oysters - the dark spots on ribs.

I can just imagine the first man to taste milk - he basiclly had to say " I am going to squeeze that sack and what ever comes out I will put in my mouth.
John Bowen is offline   Reply With Quote


Old 10-18-2013, 10:29 AM   #15
dano
is one Smokin' Farker
 
Join Date: 02-09-11
Location: West Chester, PA
Default

Agree with comments above...if it comes off with a tip of a knife its from the lid. I usually get some from the top racks on my Stumps if they are not clean.
__________________
www.FireCraft.com
Essential BBQ Equipment
sales@firecraft.com
1-800-745-6109
Authorized Stump's Smokers Dealer
We cook on a Stumps Prince, The Good One Chuckwagon, and FireCraft Pellet-Q450.
dano is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 05:44 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts