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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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04-01-2007, 01:34 AM | #1 |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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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?
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Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
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04-01-2007, 10:41 AM | #2 |
Babbling Farker
Join Date: 06-15-06
Location: Middletown, DE
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Tony, I like the darker color of the ribs and I don't mind the bones showing. Just MHO.
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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 |
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04-01-2007, 11:15 AM | #3 |
Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
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I don't compete, but I would be proud to put my name next to those ribs.
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Weber Kettle, WSM, Dyna-Glo Offset, 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. |
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04-01-2007, 11:37 AM | #4 |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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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.
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"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 |
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04-01-2007, 12:00 PM | #5 |
is Blowin Smoke!
Join Date: 07-21-06
Location: Valley, Nebraska
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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.
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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 |
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04-01-2007, 12:04 PM | #6 | |
is One Chatty Farker
Join Date: 07-21-05
Location: South Dakota
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Quote:
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04-01-2007, 12:04 PM | #7 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Scott, how long did you smoke that flatiron to get that rich bark? Sorry, I couldn't resist.
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04-01-2007, 02:57 PM | #8 |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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Scott, thanks, that is very helpful!
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Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
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04-01-2007, 03:13 PM | #9 |
Babbling Farker
Join Date: 01-28-07
Location: Melbourne, FL
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04-01-2007, 04:50 PM | #10 |
is Blowin Smoke!
Join Date: 07-21-06
Location: Valley, Nebraska
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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.
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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 |
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04-01-2007, 06:27 PM | #11 |
Babbling Farker
Join Date: 01-28-07
Location: Melbourne, FL
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04-02-2007, 09:35 AM | #12 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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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.
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04-02-2007, 11:38 AM | #13 | |
is one Smokin' Farker
Join Date: 07-18-06
Location: Southeast Missouri
Name/Nickname : Mooner
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Quote:
l l l l What he said
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04-02-2007, 04:40 PM | #14 | |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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Quote:
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Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
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