Black ribs

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Uncle JJ

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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
 
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).
 
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.
 
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.
 
Brown sugar is the likely culprit. I've learned that Woostershire Sauce will turn everything black as well.
 
I do think it's the sugar, but doesn't all sugar burn black? Maybe brown sugar gets blacker than turbinado.
 
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.
 
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.
 
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
 
Uncle JJ said:
Only cherry, or a mix of cherry + pecan or hickory?
Click to expand...

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. :thumb:
 
I use Splenda in my pork rubs instead of sugar it don't scorch and the Sweet really comes through. I cook everything 300+
 
I found that using a lot of brown suger early in a smoke can make my ribs really dark. Try adding it just prior to wrapping. using a modest amout from the start should not be an issue though.
 
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