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Unread 04-01-2007, 01:34 AM   #1
thunter
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Default 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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Unread 04-01-2007, 10:41 AM   #2
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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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Unread 04-01-2007, 11:15 AM   #3
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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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Unread 04-01-2007, 11:37 AM   #4
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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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Unread 04-01-2007, 12:00 PM   #5
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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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Unread 04-01-2007, 12:04 PM   #6
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Quote:
Originally Posted by we'll smoke u View Post
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??
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Unread 04-01-2007, 12:04 PM   #7
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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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Unread 04-01-2007, 02:57 PM   #8
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Scott, thanks, that is very helpful!
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Unread 04-01-2007, 03:13 PM   #9
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Quote:
Originally Posted by Meat Burner View Post
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!
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Unread 04-01-2007, 04:50 PM   #10
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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.
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Unread 04-01-2007, 06:27 PM   #11
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Quote:
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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.
Just kiddin...no offense takin hopefully I do appreciate you takin the extra effort to demonstrate!
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Unread 04-02-2007, 09:35 AM   #12
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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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Unread 04-02-2007, 11:38 AM   #13
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Quote:
Originally Posted by River City Smokehouse View Post
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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What he said
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Unread 04-02-2007, 04:40 PM   #14
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Quote:
Originally Posted by cmcadams View Post
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.
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