Sugar in the Rub

thunter · 04-01-2007, 01:34 AM

Hey Brethren,

My ribs turn out great; however, I noticed that they are darker than most of the turn-in boxes I see. I have been told it is the sugar and/or brown sugar in the rub. What are your thoughts on this? I really want some nice-looking ribs as well as great tasting!

Here is a pic of some ribs that tasted awesome and had a good "competition tug" to them while eating; however, I am not satisfied with the color. Also, do you think the meat is pulled too far up on the bones?

Pig Headed · 04-01-2007, 10:41 AM

Tony, I like the darker color of the ribs and I don't mind the bones showing. Just MHO.

icemn62 · 04-01-2007, 11:15 AM

I don't compete, but I would be proud to put my name next to those ribs.

River City Smokehouse · 04-01-2007, 11:37 AM

You can use Turbinado sugar and they won't be as dark. The raw Turbinado sugar has a higher burn temp. so you have more time and temp. to play with. Stay away from the refined or molasses sugars if you want a lighter colored product.

we'll smoke u · 04-01-2007, 12:00 PM

thunter what I have done to tone down the color of my ribs is to foil them but when I foil them I dont foil tight. I set the ribs on the foil and pull the foil up but leave it open some what at the top so not to steam them. I smoke them to the color I like and them foil.Hope these pics help.

scottyd · 04-01-2007, 12:04 PM

Quote:

Originally Posted by we'll smoke u

thunter what I have done to tone down the color of my ribs is to foil them but when I foil them I dont foil tight. I set the ribs on the foil and pull the foil up but leave it open some what at the top so not to steam them. I smoke them to the color I like and them foil.Hope these pics help.

what kind of ribs are those??

Meat Burner · 04-01-2007, 12:04 PM

Scott, how long did you smoke that flatiron to get that rich bark? Sorry, I couldn't resist.

thunter · 04-01-2007, 02:57 PM

Scott, thanks, that is very helpful!

DaChief · 04-01-2007, 03:13 PM

Quote:

Originally Posted by Meat Burner

Scott, how long did you smoke that flatiron to get that rich bark? Sorry, I couldn't resist.

Flat iron??? I think that's a Murse. Better take it off as it looks pretty done!

we'll smoke u · 04-01-2007, 04:50 PM

Quote:

Originally Posted by DaChief

Flat iron??? I think that's a Murse. Better take it off as it looks pretty done!

Thats not a murse it's an attache case LOL. I didn't have any ribs laying around so I used my wifes day planner and man did it taste good.

DaChief · 04-01-2007, 06:27 PM

Quote:

Originally Posted by we'll smoke u

Thats not a murse it's an attache case LOL. I didn't have any ribs laying around so I used my wifes day planner and man did it taste good.

Just kiddin...no offense takin hopefully

I do appreciate you takin the extra effort to demonstrate!

cmcadams · 04-02-2007, 09:35 AM

I don't put any sugar in my rib rub at all anymore. I add it when I foil, and then add honey to the sauce just before finishing. Tony, you may remember our ribs in Carmel last year... Good, but just a bit too dark. I decided to try it, and we've been consistently better since then, even won a 5th place at a comp with them.

Mooner · 04-02-2007, 11:38 AM

Quote:

Originally Posted by River City Smokehouse

You can use Turbinado sugar and they won't be as dark. The raw Turbinado sugar has a higher burn temp. so you have more time and temp. to play with. Stay away from the refined or molasses sugars if you want a lighter colored product.

^
l
l
l
l
What he said

thunter · 04-02-2007, 04:40 PM

Quote:

Originally Posted by cmcadams

I don't put any sugar in my rib rub at all anymore. I add it when I foil, and then add honey to the sauce just before finishing. Tony, you may remember our ribs in Carmel last year... Good, but just a bit too dark. I decided to try it, and we've been consistently better since then, even won a 5th place at a comp with them.

I do remember that. I am going to try a batch of my rub with sugar and see what happens.

04-01-2007, 01:34 AM	#1
thunter is one Smokin' Farker Join Date: 03-21-06 Location: Indianapolis, IN Downloads: 0 Uploads: 0	Sugar in the Rub Hey Brethren, My ribs turn out great; however, I noticed that they are darker than most of the turn-in boxes I see. I have been told it is the sugar and/or brown sugar in the rub. What are your thoughts on this? I really want some nice-looking ribs as well as great tasting! Here is a pic of some ribs that tasted awesome and had a good "competition tug" to them while eating; however, I am not satisfied with the color. Also, do you think the meat is pulled too far up on the bones? __________________ Tony Hunter ISBBQ 2 WSMs Chargriller Smokin' Pro KCBS CBJ

04-01-2007, 10:41 AM	#2
Pig Headed Babbling Farker Join Date: 06-15-06 Location: Middletown, DE Downloads: 0 Uploads: 0	Tony, I like the darker color of the ribs and I don't mind the bones showing. Just MHO. __________________ Ron Pigheaded BBQ Team www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer

04-01-2007, 11:15 AM	#3
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA Downloads: 0 Uploads: 0	I don't compete, but I would be proud to put my name next to those ribs. __________________ Weber Kettle, WSM, CharBroil Gas Grill, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

04-01-2007, 11:37 AM	#4
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri Downloads: 0 Uploads: 0	You can use Turbinado sugar and they won't be as dark. The raw Turbinado sugar has a higher burn temp. so you have more time and temp. to play with. Stay away from the refined or molasses sugars if you want a lighter colored product. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

04-01-2007, 12:00 PM	#5
we'll smoke u is Blowin Smoke! Join Date: 07-21-06 Location: Valley, Nebraska Downloads: 0 Uploads: 0	thunter what I have done to tone down the color of my ribs is to foil them but when I foil them I dont foil tight. I set the ribs on the foil and pull the foil up but leave it open some what at the top so not to steam them. I smoke them to the color I like and them foil.Hope these pics help. __________________ Scott Burke www.wellsmokeubbq.com www.operationbbqmw.org KCBS MEMBER #24303 COUNTRY SMOKER 570 PELLET FEEDER ONE SMALL HOME MADE VERTICAL WEBER KETTLE GOLD 221/2 WEBER BABYQ

04-01-2007, 12:04 PM	#7
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Scott, how long did you smoke that flatiron to get that rich bark? Sorry, I couldn't resist. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

04-01-2007, 02:57 PM	#8
thunter is one Smokin' Farker Join Date: 03-21-06 Location: Indianapolis, IN Downloads: 0 Uploads: 0	Scott, thanks, that is very helpful! __________________ Tony Hunter ISBBQ 2 WSMs Chargriller Smokin' Pro KCBS CBJ

04-02-2007, 09:35 AM	#12
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	I don't put any sugar in my rib rub at all anymore. I add it when I foil, and then add honey to the sauce just before finishing. Tony, you may remember our ribs in Carmel last year... Good, but just a bit too dark. I decided to try it, and we've been consistently better since then, even won a 5th place at a comp with them. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

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