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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-02-2013, 08:54 AM | #1 |
Full Fledged Farker
Join Date: 06-07-13
Location: Smyrna, GA
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Black ribs
Brethren,
Quick question. When I slow smoke my ribs, they always turn a black color, not the mahogony I would like. They taste great, but the appearance is not what I want. I'm wondering if I have too much sugar in my rub. Should I use a low (or no) sugar rub to start, and then add a higher sugar-content rub later in the cook? Thx, JJ |
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07-02-2013, 08:56 AM | #2 |
Knows what a fatty is.
Join Date: 06-18-13
Location: Greensboro, NC
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The sugar can blacken- what temp are you cooking at? Are you using turbino sugar? If you are making your own rub try cutting back on the amount- you will get plenty of sugar from the BBQ sauce at the end of the cook (unless you go sauce free).
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07-02-2013, 08:57 AM | #3 |
Knows what a fatty is.
Join Date: 06-18-13
Location: Greensboro, NC
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sorry auto correct- turbinado sugar
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07-02-2013, 08:57 AM | #4 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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May be too much sugar. It also may be due to a smothered fire. Do you keep the exhaust vent fully open? Do you get bluish smoke?
To answer the sugar question, cook some ribs with no sugar beside some with the rub you are questioning.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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07-02-2013, 08:57 AM | #5 |
is one Smokin' Farker
Join Date: 05-25-13
Location: Los Angeles
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What temp? I got similar results after cooking at 280-300 instead of 225-250
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07-02-2013, 08:58 AM | #6 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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What kind of smoker and fuel are you using?
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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07-02-2013, 09:03 AM | #7 |
Full Fledged Farker
Join Date: 06-07-13
Location: Smyrna, GA
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I use a 26" Weber Kettle, and I've fashioned an offest fire area with fire bricks. I use Wicked Good lump with some chunks of hickory and pecan. I cook it at 225* for the first hour, then bump it up to 275 for the rest of the cook. I wrap them after 3 hours.... The smoke is a pretty thin blue - top vent is wide open, and I adjust temp with bottom vent. My rub has brown sugar, not turbinado.
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07-02-2013, 09:57 AM | #8 |
Full Fledged Farker
Join Date: 04-15-13
Location: Tennessee
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Brown sugar is the likely culprit. I've learned that Woostershire Sauce will turn everything black as well.
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07-02-2013, 10:10 AM | #9 |
Full Fledged Farker
Join Date: 06-07-13
Location: Smyrna, GA
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I do think it's the sugar, but doesn't all sugar burn black? Maybe brown sugar gets blacker than turbinado.
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07-02-2013, 10:21 AM | #10 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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When I use sugar in a rub, I never use more than 20% ratio. I've seen many rib rub recipes that call for over 75% sugar! And when I do use sugar in a rub, it's always turbinado. I save the brown sugar for any sauces I make.
Just for kicks, you could try using SPOG on your ribs. It's shocking how well that works on anything.
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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07-02-2013, 10:28 AM | #11 |
Full Fledged Farker
Join Date: 06-07-13
Location: Smyrna, GA
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Good advice, thanks. I'll tinker with the rub. I suppose I don't need the sugar, but I think I'll first try cutting out the brown and using a reduced amount of Turbinado.
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07-02-2013, 10:30 AM | #12 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Apart from the sugar. Use cherry wood.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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07-02-2013, 10:34 AM | #13 |
Full Fledged Farker
Join Date: 06-07-13
Location: Smyrna, GA
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Only cherry, or a mix of cherry + pecan or hickory?
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07-02-2013, 10:40 AM | #14 |
Full Fledged Farker
Join Date: 06-03-13
Location: Maiden NC
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I always use brown sugar in my rib rub I have never noticed them turning black but I never cook above 250 also ....they do get a little darker but not close to black
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07-02-2013, 10:40 AM | #15 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Whatever floats your taste buds man. Try using all cherry and you should notice a difference in the color of your ribs. Then the next time add in some hickory or pecan. Experiment and see what you like.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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