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DanB
12-18-2013, 02:59 PM
Hi All
Been smoking for about 2 years now.My ribs whether they were Baby Backs or Spares/cut down to St Louis, always seam to come out on dark side.
I've tried different rubs and some times just Montreal Seasoning. I get the same results if do them in a smoker or the oven. Even tried different woods..Apple/Cherry/Pecan
Tried different temps. Last time in the oven I went with the 3-2-1 method, with the same results.
Any tips or suggestions for getting my ribs the red color I'm looking for?
The 3rd pic is what I'm looking for. They were done on my Veritcal Electric smoker, when I 1st started. Now I have COS..
Thanks Dan

peeps
12-18-2013, 03:05 PM
What's wrong with the first 2? They look right to me.

If you hadn't offered up that the last pic was done in an electric, I would have guessed that it was with the light coloring.

Grimm5577
12-18-2013, 03:08 PM
I use cherry and hickory, I find apple and peach create a really dark bark. But like peeps said they all look good.

DanB
12-18-2013, 03:10 PM
Hi Don't have any pics of really dark ones. Maybe next time either in the COS or oven I'm going back to 225 cooking temp. I tried cooking/smoking at at 275 to render more of the fat, could that be why they are coming out on the dark side?
Thanks Dan

IndoorOutdoorCook
12-18-2013, 03:38 PM
The first two look really good to me. Why do you think they shouldn't be dark?

peeps
12-18-2013, 03:41 PM
These ribs were outstanding...they are probably darker than the first 2 you posted.

http://i283.photobucket.com/albums/kk287/philpeeps/null_zpsfe28edb6.jpg (http://s283.photobucket.com/user/philpeeps/media/null_zpsfe28edb6.jpg.html)

Did yours taste bad?

Untraceable
12-18-2013, 03:41 PM
try less wood. If I see my smoker billowing out smoke, Ill pop it open and pull out the culprit.

Shagdog
12-18-2013, 03:43 PM
I agree. The color on the first 2 look spot on. If you want them lighter, just wrap them when they are at the color you want. They shouldn't get much darker if any once they're wrapped. Temp change won't really change your color. it will take you longer at 225, but in the end the result will be the same. It all depends on when you wrap. 3-2-1 is just a broad guideline. Cook ribs according to what they do or when they do it. When they hit the color you want, wrap em up. When they are as tender as you want them, they're done. cooking by time and internal temp doesn't really work for bbq. Personally, I think the first 2 look right and the third one doesn't look done.

SmittyJonz
12-18-2013, 03:48 PM
Dark is Tasty



http://i1326.photobucket.com/albums/u645/bobjones79/92499009-A1E1-46FA-A583-ED06DA1DE6A2_zpse2wilypg.jpg (http://s1326.photobucket.com/user/bobjones79/media/92499009-A1E1-46FA-A583-ED06DA1DE6A2_zpse2wilypg.jpg.html)

jestridge
12-18-2013, 03:50 PM
If you and family like them , there isn't a problem

El Ropo
12-18-2013, 03:51 PM
If you are trying to get color like the third pic, I'd suggest boiling them.

These guys are right. Nothing wrong with a dark rib, as long as they taste good.

Shagdog
12-18-2013, 04:02 PM
This what my ribs usually like.. Too dark?

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_8002_zpsb2722166.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_8002_zpsb2722166.jpg.html)

http://i791.photobucket.com/albums/yy197/Shagdad1126/Mobile%20Uploads/image_zpse4b3bdd6.jpg (http://s791.photobucket.com/user/Shagdad1126/media/Mobile%20Uploads/image_zpse4b3bdd6.jpg.html)

sliding_billy
12-18-2013, 04:07 PM
Without seeing the really dark ones... too much sugar in your rub and dirty smoke are the two main culprits IMO. Cure those two things, and wrap at the color you want.

Bludawg
12-18-2013, 04:36 PM
Well this is easy since you did a cookin the electric Box in the wall It is your rub To much sugar in it.

MDG3
12-18-2013, 05:10 PM
I agree with the last two post^^^^^^ less sugar in your rub will lessen your dark colour. Try it and experiment with rubs til you get it where your happy. :thumb:

sliding_billy
12-18-2013, 05:11 PM
Well this is easy since you did a cookin the electric Box in the wall It is your rub To much sugar in it.

Dawg - He mentioned that he is now cooking on a COS (thus the dirty smoke comment).

Bludawg
12-18-2013, 05:14 PM
Dawg - He mentioned that he is now cooking on a COS (thus the dirty smoke comment).
I caught that but he is experiencing the same problem in the house oven unless it is in serious need of cleaning I don't think there is any smoke there.:becky:

Dark Ribs Hi All
Been smoking for about 2 years now.My ribs whether they were Baby Backs or Spares/cut down to St Louis, always seam to come out on dark side.
I've tried different rubs and some times just Montreal Seasoning. I get the same results if do them in a smoker or the oven. Even tried different woods..Apple/Cherry/Pecan
Tried different temps. Last time in the oven I went with the 3-2-1 method, with the same results.
Any tips or suggestions for getting my ribs the red color I'm looking for?
The 3rd pic is what I'm looking for. They were done on my Veritcal Electric smoker, when I 1st started. Now I have COS..
Thanks Dan
Just a thought it could be you are carmalizing the sugars in yor Sauce/Glaze as well

Bbq Bubba
12-18-2013, 05:35 PM
Just FYI....

BBQ IS NOT SUPPOSED TO BE RED!!!

DanB
12-18-2013, 05:44 PM
Hi All Thanks for the fast replies.Looks like the consensus is that it is the sugar that's causing the darker ribs.
Only problem with that, the oven cooked ribs all I used was McCormick Montreal Steak Seasonings, ingredients didn't list sugar?
I was thinking the same about the sugar content in the other rubs.
Some times the darker ribs taste OK other times NOT so good.
Thanks Dan

Wneill20
12-18-2013, 06:02 PM
Cherry wood will also give you a darker look try white oak that may help. But they look spot on to me.

Hoppy
12-18-2013, 06:08 PM
This is how mine have been turning out.

DanB
12-18-2013, 06:11 PM
Hoppy what is your secret.. Great looking ribs. That color is what I'm shooting for.
Thanks Dan

Tonybel
12-18-2013, 06:23 PM
Your ribs look good!!! Don't worry about the color. It's not a bbq comp.
if your worried about your guest saying they are dark tell them your ribs are smoked and not oven baked like restaurants that add bqq sauce and make them look bright red.

Hoppy
12-18-2013, 06:28 PM
Dan you have Email.

c farmer
12-18-2013, 06:41 PM
http://i955.photobucket.com/albums/ae37/cfarmer11/adamphone118_zps79cec610.jpg

Here are my last ones. Very light colored compared what I used to make.

Hoppy
12-18-2013, 06:49 PM
Here's a couple I did last week,

bananablack
12-18-2013, 06:51 PM
the first two look good...the third one looks unrubbed

Okie Sawbones
12-18-2013, 07:28 PM
They look fine to me. I'm not sure about the darkness, because I cook ribs at 275, use apple wood, and my finishing glaze has sugar.

http://i71.photobucket.com/albums/i134/Randybuckner/bb_zps450d1010.png

Hoppy
12-18-2013, 07:43 PM
Nice Slab!

landarc
12-18-2013, 07:46 PM
Make sure you fire is burning clean, that is step one.

Reducing sugars will also help.

I don't think your photos of ribs (OP) were at all too dark though.

Just about right ribs...
http://i166.photobucket.com/albums/u105/landarc/ribsplated_zps86560efe.jpg
http://i166.photobucket.com/albums/u105/landarc/ribs1-4.jpg

Terry The Toad
12-18-2013, 08:42 PM
I think you've been watching too many Pitmasters episodes. :becky:

Seriously, I know you want them to look pretty - but if they taste good - don't sweat the color! (FWIW - my ribs usually come out pretty dark.)

landarc
12-18-2013, 09:33 PM
Those ribs in my shots are all cooked with sugar in the rub. Yes, if you are burning the sugars it will get dark, but, I consider that dark appearance in the photos I posted to be just fine and they are what I would consider moderate sugar rubs.

DanB
12-19-2013, 09:22 AM
[QUOTE=Terry The Toad;2734773]I think you've been watching too many Pitmasters episodes. :becky:

I think you may be right about the Pitmasters episodes.:decision:
Next time I will reduce the heat and keep a good eye on the color.
Thanks Dan

16Adams
12-19-2013, 10:04 AM
Agree with the sugar thing. Science Project time. Allegedly Arthur Bryant's rub (may be a clone-not sure) is widely published on the web. You will see brown sugar AND white sugar in this alleged rub. Make two batches of the rub. One with zero sugar and and one by the recipe. cook side by side. Let us know!!!

PS if your family's taste buds are used to sweet ribs just mix up some low sugar commercial bbq sauce-Like Stubbs-and mix in some Goya Orange Blossom honey for dipping the non sweet ribs.

Personally I don't use sugar, but booyah to those that do

scayne62
12-19-2013, 12:11 PM
They look perfect to me, I love a good hard dark bark on my meat.

Fwismoker
12-19-2013, 12:20 PM
Are these too dark?

http://i1226.photobucket.com/albums/ee407/Amerivet/P1010781_zps98a54d06.jpg (http://s1226.photobucket.com/user/Amerivet/media/P1010781_zps98a54d06.jpg.html)

DanB
12-19-2013, 01:00 PM
Fwis: They look fine to me.
16Adams: I tried what you suggested, same results.
I'm thinking it must be a temp thing, next time low n slow,225
Thanks Dan

Shagdog
12-19-2013, 01:06 PM
Just wrap when they hit the color you want. if you are going strictly by time - IE 3-2-1, the you will get closer to what you want at 225, but honestly you shouldn't go by time. Just cook them till they look the way you want them to look, then wrap. Leave them wrapped until they are as tender as you like them. Then fire them over direct flame with sauce(if you sauce your ribs)or just cook them for a little while longer without foil to crisp up the bark.

Fwismoker
12-19-2013, 01:20 PM
Fwis: They look fine to me.
16Adams: I tried what you suggested, same results.
I'm thinking it must be a temp thing, next time low n slow,225
Thanks Dan
They go 3-4 hours naked @ 275 until probe tender on the UDS, or one of the mini's with a diffuser

dadsr4
12-19-2013, 02:22 PM
Just thought I would throw this in. Were the ribs you call lighter from a different source? Or enhanced? Only thing I can think of.

DanB
12-19-2013, 06:35 PM
Just thought I would throw this in. Were the ribs you call lighter from a different source? Or enhanced? Only thing I can think of.
Ribs were not enchanced all bought at the same local supermarket, wraped in the stores plastic.
Thanks Dan

DanB
12-21-2013, 09:35 AM
Hi All Thanks for all the suggestions/opinions..Next time 2 racks 1 will have No rub on all, just sauced at the end, the other will be rubbed. Then I can see if it's the rubs or the temps causing the dark ribs.
Finished the ribs last night, tasted pretty good,. Maybe this color thing is way over blown by me.:doh:
Thanks Again DanB

DanB
01-03-2014, 11:53 AM
Hi All And a Very Happy New Year to ALL.
I just put 2 racks of Smithfield extra meaty pork loin/Baby backs in the oven at 225 temp. 1 rack was rubbed with McCormicks Cowboy Rub the other No rub at all.
Going to cook at 225 for 3Hrs, then wrap in foil with ,Agave/butter/honey and brown sugar, for 2 Hrs, then 1 more hr unfoiled. Or maybe just foil 1 rack.
Will post back with the results..No pics ,cause my computer is in being fixed.
Will try and get some pics later.
Thanks Dan

Ole Man Dan
01-03-2014, 11:18 PM
This what my ribs usually like.. Too dark?

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_8002_zpsb2722166.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_8002_zpsb2722166.jpg.html)

http://i791.photobucket.com/albums/yy197/Shagdad1126/Mobile%20Uploads/image_zpse4b3bdd6.jpg (http://s791.photobucket.com/user/Shagdad1126/media/Mobile%20Uploads/image_zpse4b3bdd6.jpg.html)
Great Smoke Ring, Pretty Ribs too.

Know Bull
01-03-2014, 11:57 PM
To control color, cook at temps of 275 and below. You will get funky airflows in outdoor cookers, so target 260ish to stay in the preferred range. Sugar will burn at a little over 300 and make them turn black. Or use a no sugar rub (like plain salt and pepper).

Spritz the ribs with apple juice at 1 hour, 1.5 hour, and 2 hours. Gives a mahogany color.

3-2-1 is BS. Wrap the ribs after 2 hours. They will only get dark and bitter after 2 hours. Wrapping after 2 hours, your ribs will be done in 3 to 4 hours total.

DaSmokin'Chili
01-04-2014, 02:40 AM
I agree with most of the comments, they don't look bad or too dark...If you rub the ribs with any sugars they will darken, although raw sugar will produce a lighter bark. However I think the raw sugar has a different flavor, and not near as sweet as brown sugar. Paprika helps with getting a redder color.
Also I have noticed when I cook the same recipe for ribs, to brisket, the bark is different from when I cook in wsm or the offset. So your ribs turning out like the ones in the 3rd pic, cooked on a electric smoker, will be hard to duplicate your COS(unless you wrapped them early).
electric smokers don't set bark the on meat as nice, and don't create same flavors as charcoal or wood burners. I can tell when I eat bbq whether its a pellet, electric, or a more traditional pit.

DanB
01-05-2014, 10:53 AM
Hi All And a Very Happy New Year to ALL.
I just put 2 racks of Smithfield extra meaty pork loin/Baby backs in the oven at 225 temp. 1 rack was rubbed with McCormicks Cowboy Rub the other No rub at all.
Going to cook at 225 for 3Hrs, then wrap in foil with ,Agave/butter/honey and brown sugar, for 2 Hrs, then 1 more hr unfoiled. Or maybe just foil 1 rack.
Will post back with the results..No pics ,cause my computer is in being fixed.
Will try and get some pics later.
Thanks Dan

Hi All Update on the ribs. After 1 1/2 hrs in the oven the rack with the rub turned darkest while the other looked sickly so I sprinkled some rub on them.
Looks like it is NOT a temp thing, but a rub thing.THey were Smithfields Extra meaty,should have call extra fatty, never seen sooooo fat on Baby Backs
Thanks Dan

fantomlord
01-05-2014, 01:55 PM
Hi Don't have any pics of really dark ones. Maybe next time either in the COS or oven I'm going back to 225 cooking temp. I tried cooking/smoking at at 275 to render more of the fat, could that be why they are coming out on the dark side?
Thanks Dan

I don't think that's it. I did these in the 275 range, with a brown sugar based rub:http://i1288.photobucket.com/albums/b487/fantomlord1/IMG_20130328_200821_zps9f8f538a.jpg
same with these:http://i1288.photobucket.com/albums/b487/fantomlord1/0B1F3CB0-B973-474D-8B8F-D6315F0ABF6B-15654-000006BA4B0A7EB0_zps82fd9996.jpg

DanB
01-07-2014, 06:59 AM
Hi All Well if is NOT the rub, what is it? Two different oven temps 1st time 275 last time 225, same results.
The ribs were pretty good tasting, but way too fatty for me.Next time back too trimmed spares.
Thanks Dan

smoke ninja
01-07-2014, 07:45 AM
DifTE=DaSmokin'Chili;2753029]
Also I have noticed when I cook the same recipe for ribs, to brisket, the bark is different from when I cook in wsm or the offset.


Interesting, I have heard that statement before. How are they Different. Is it just off can get too much color too fast. I haven't used an offset so I have no frame of reference.

BB-Kuhn
01-07-2014, 09:36 AM
agree with most of the above - my rib rub uses dark brown sugar, and it always adds some darkness to the overall color (i don't mind, personally). The more sugar, the darker it can get in the same amount of time.

Also, the smoke could be the culprit too. Either way, take the advice of wrap when they are the color you are looking for.

BUT, if you aren't competing (the brinkmann electric is the giveaway here), who cares if they taste good? I only wrap for color on competition, otherwise forget about it!

Bludawg
01-07-2014, 10:30 AM
All this help is great but most all ya'll have missed one key thing that I picked up on in post #14 he cooked the bones in the oven not the smoker and got dark bark only culprit is too much sugar.
Hi All
Been smoking for about 2 years now.My ribs whether they were Baby Backs or Spares/cut down to St Louis, always seam to come out on dark side.
I've tried different rubs and some times just Montreal Seasoning. I get the same results if do them in a smoker or the oven. Even tried different woods..Apple/Cherry/Pecan
Tried different temps. Last time in the oven I went with the 3-2-1 method, with the same results.
Any tips or suggestions for getting my ribs the red color I'm looking for?
The 3rd pic is what I'm looking for. They were done on my Veritcal Electric smoker, when I 1st started. Now I have COS..
Thanks Dan
Well this is easy since you did a cookin the electric Box in the wall It is your rub To much sugar in it.

Twisted Belly
01-07-2014, 12:08 PM
Use less wood than you think (cut what youre doing in half, just to see the difference)
I like cherry, sometimes hickory (mojobricks)
and keep an eye on them, and when they get to a color that you like, wrap them. If I'm focusing on color, then that's when I wrap.

landarc
01-07-2014, 12:41 PM
Interesting, I have heard that statement before. How are they Different. Is it just off can get too much color too fast. I haven't used an offset so I have no frame of reference.
Offset cookers and WSM cookers draft differently, the source of heat is different as well. There is a big difference between burning wood, and burning charcoal, whether lump or briquettes, the bark responds to several different factors, including sugars, but also air flow, smoke chemical composition, fire moisture, fuel composition and cooking temperature.

When wood burns, water vapor is released into the smoke, yes, that makes little sense when you think of heat, but, if you think of conservation at a chemical level, there is water in even dry wood, and it has to go somewhere during the breakdown of the wood. That is in the smoke. Moisture affects bark. Charcoal, by comparison, has almost no moisture in it, thus it does not contribute the same character to the bark.

smoke ninja
01-07-2014, 01:46 PM
Offset cookers and WSM cookers draft differently, the source of heat is different as well. There is a big difference between burning wood, and burning charcoal, whether lump or briquettes, the bark responds to several different factors, including sugars, but also air flow, smoke chemical composition, fire moisture, fuel composition and cooking temperature.

When wood burns, water vapor is released into the smoke, yes, that makes little sense when you think of heat, but, if you think of conservation at a chemical level, there is water in even dry wood, and it has to go somewhere during the breakdown of the wood. That is in the smoke. Moisture affects bark. Charcoal, by comparison, has almost no moisture in it, thus it does not contribute the same character to the bark.



Thanks for the explanation. I have read here about fire management on both stick burners and coal fired units. Post like yours about clean fires have influenced me. I use a few hand fulls of chips in the weber, or two chunks. Add the lit coals to the unlit, then the wood. I let the wood catch real good then put together the unit. Oh the lit coals need to be blazing. THE KEY IS, whatever the fuel, whatever the smoker, no smoldering anything.

Gasket
01-07-2014, 04:51 PM
This what my ribs usually like.. Too dark?

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_8002_zpsb2722166.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_8002_zpsb2722166.jpg.html)

http://i791.photobucket.com/albums/yy197/Shagdad1126/Mobile%20Uploads/image_zpse4b3bdd6.jpg (http://s791.photobucket.com/user/Shagdad1126/media/Mobile%20Uploads/image_zpse4b3bdd6.jpg.html)

This is the perfect color for ribs IMO. What rub do you use if you don't mind me asking?

Pitmaster T
01-07-2014, 07:34 PM
This what my ribs usually like.. Too dark?

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_8002_zpsb2722166.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_8002_zpsb2722166.jpg.html)

http://i791.photobucket.com/albums/yy197/Shagdad1126/Mobile%20Uploads/image_zpse4b3bdd6.jpg (http://s791.photobucket.com/user/Shagdad1126/media/Mobile%20Uploads/image_zpse4b3bdd6.jpg.html)



whats that white stuff dripping off the ribs.... oh... its my screen. Awesome looking here!

Shagdog
01-07-2014, 07:51 PM
This is the perfect color for ribs IMO. What rub do you use if you don't mind me asking?

Thanks guys! Sorry about your monitor, pitmaster :doh:

Those had a healthy dose of Meathead's Memphis Dust (Amazingribs.com) When I use that rub, I cut back the sugar and ginger, add some chipotle powder, and more black pepper.

smoke ninja
01-08-2014, 01:12 PM
Offset cookers and WSM cookers draft differently, the source of heat is different as well. There is a big difference between burning wood, and burning charcoal, whether lump or briquettes, the bark responds to several different factors, including sugars, but also air flow, smoke chemical composition, fire moisture, fuel composition and cooking temperature.

When wood burns, water vapor is released into the smoke, yes, that makes little sense when you think of heat, but, if you think of conservation at a chemical level, there is water in even dry wood, and it has to go somewhere during the breakdown of the wood. That is in the smoke. Moisture affects bark. Charcoal, by comparison, has almost no moisture in it, thus it does not contribute the same character to the bark.

First, I am not starting a debate over what's better. I'm just exploring the difference between styles so that I can improve what I do. My nindo says it well enough.

Stick burners and charcoal fired smokers are different. One difference seems to be how bark is formed.

Do wood fired smokers make "real" bark? If so,
How can you simulate "real" bark with charcoal?

Bludawg
01-08-2014, 02:30 PM
I'm no chemist> Wood smoke has compounds in it that a Charcoal fire doesn't there in lies the difference. These compounds react differently making a darker and in a long cook Black bark.

DaSmokin'Chili
01-08-2014, 10:58 PM
DifTE=DaSmokin'Chili;2753029]
Also I have noticed when I cook the same recipe for ribs, to brisket, the bark is different from when I cook in wsm or the offset.

Interesting, I have heard that statement before. How are they Different. Is it just off can get too much color too fast. I haven't used an offset so I have no frame of reference.

Now from my limited BBQ knowledge and from my experiences, the bark that develops my COS usely is crisper, dryer, and has a better texture. Also i think the smoke blows more across the meat in the COS. I use wood and charcoal in both smokers, of coarse more wood in the COS. But like Landarc said about the fuel and the drafts, I'm sure that plays a roll. He sounds pretty knowledgeable
I've only had the WSMs for less then a year.... I get more of a similar result when I use alot less water in the weber, and depending what rack the meat is cooked on. In my COS I would fill several aluminun pans with water. Just putting half the liquid in WSM that I would put in the COS, would cause the bark to be soft, mushy, and wipe-off wherever I touched the meat when it came to wrap.
My fix was a lot less liquid and when it gets low add lil more.. I also got wire cooking racks, easier lifting meat out off wsm!

Smith's Pig Pen
01-08-2014, 11:24 PM
My UDS baby backs run 215-225. I use Memphis Style, so there is a fair amount of sugar there. I think a couple keys for your softer color are lower temp, a starting base rub of less sugars ( you can add more at the end)!and for sure a cleaner burn. Make sure your fire is up and level and ember burning. Clean burning embers being maintained are the key.

BubbyQue
01-09-2014, 02:25 AM
I'd suggest maybe adding a touch more paprika to your rub. This is pretty obvious but I find that a light chili powder yields a lighter color then a dark one. maybe try wrapping earlier too?

Jaskew82
01-09-2014, 08:50 AM
Dan, come by my place... I will show you how to cook some beautiful mahogany ribs.

DanB
01-09-2014, 10:04 AM
Jaskew82 Your ribs look great.What is your secret?
Yeah one of these days we will get together..
Thanks Dan

Offthehook
01-09-2014, 10:13 AM
Dan, come by my place... I will show you how to cook some beautiful mahogany ribs.
Do tell, NY is a tad bit of a drive for me lol

MI Smoke
01-09-2014, 10:16 AM
If too much sugar in your rub is the problem (and it is burning), have you tried to put your rub on after they have been in the smoker for a while?
Then add some chili powder (or whever to your rub) to get the red color you are looking for?

Jaskew82
01-09-2014, 10:42 AM
The secret (for me) is no secret at all. Lower temps (no higher than 275) and minimal sugars. I use rubs that have very little sugar in them for ribs because we wrap and sauces are sweet already.

Shagdog
01-09-2014, 10:51 AM
Dan, You said you use the 3-2-1 method, correct?

Here's what I think. Rub is irrelevant. Use what you want. You switched grills recently, that's the problem. Your old electric smoker probably didn't get nearly as hot as your new one does, even if the thermometer said otherwise. Its a cheap smoker, cheap dial. I think that you were cooking by time. By time, 3 hours in your cooler electric smoker worked fine for you. But now you are, without knowing it, cooking them hotter. So in 3 hours, you are cooking them a lot more than you did in the same 3 hours in your electric smoker, and thus, darker ribs.

Forget the damn time! Cook the ribs until they are the color you want them to be. Then cover them. Leave them in the foil for 45 minutes or so, take them back out, and cook a little longer, till they pass the bend test. You will get the end result you are after. 3-2-1 is a very loose guideline, but not meant to be gospel, especially if you are going to be that particular about the color.

DanB
01-09-2014, 01:26 PM
Dan, You said you use the 3-2-1 method, correct?

Here's what I think. Rub is irrelevant. Use what you want. You switched grills recently, that's the problem. Your old electric smoker probably didn't get nearly as hot as your new one does, even if the thermometer said otherwise. Its a cheap smoker, cheap dial. I think that you were cooking by time. By time, 3 hours in your cooler electric smoker worked fine for you. But now you are, without knowing it, cooking them hotter. So in 3 hours, you are cooking them a lot more than you did in the same 3 hours in your electric smoker, and thus, darker ribs.

Forget the damn time! Cook the ribs until they are the color you want them to be. Then cover them. Leave them in the foil for 45 minutes or so, take them back out, and cook a little longer, till they pass the bend test. You will get the end result you are after. 3-2-1 is a very loose guideline, but not meant to be gospel, especially if you are going to be that particular about the color.

Hi Shagdog I've been using my Mavrick 732 for the temps.Last time I check the 732 the temps were right on.
When it warms up I'm going to try the E smoker and see what results I get.
Also going to get some Famous Dave's rib rub. If I remember right, that is the rub I used when I 1st started with the E Smoker. The ribs in the 3rd pic down, was one of my 1st try doing ribs.They were done on E smoker.
Thanks Dan

Shagdog
01-09-2014, 01:59 PM
Good to know. But did you use the Maverick on that 3rd pic? I don't see a probe or wires... I still think that covering them when the color is where you want it is going to be the ticket. If you feel like you wanna stick with 321 then I'd say try lower temps. Hope this helps!

DanB
01-12-2014, 09:22 AM
Shagdog I'm not sure if I had the Mavrick 732 when I did the 3rd pic. Temps were up there,225/250 cause I had a oven thermo's on the grates.
I'm going to get the E smoker out and try some ribs, when it warms up some:)
Thanks Dan

DanB
01-13-2014, 02:22 PM
Hi All I found some old pics of ribs done on the E smoker, looks like they were dark back then also.
Just did another brisket in the oven 225* foiled at 170*.Past the poke test at 205 IT, another tasty but dry brisket. So far ALL my 6/7 briskets have come out this way NO Matter what method I use .I'm sure I used them all.:doh:
I'm thinking of smoking a shoulder clod, only problem with the clod they are sooo big. Would be nice if I can trim IT like I saw in a couple of articles I've been reading. Would be nice to get some hangar steaks, out of the clod before smoking it.That is BIG piece of meat for only me n my wife.
Any tips/suggestions about the clod?
Thanks Dan

Bludawg
01-13-2014, 02:43 PM
225 is just above jerky making temps. Turn up the heat 275 -350 I can't think of one recipe in any reputable cook book that says cook your meat at 225. That BBQ pit is a wood fired oven it has no magic powers at 225, Take a free Lesson from everybody's favorite white headed Ga BBQ loudmouth cooks at 350 & he is the self proclaimed winningest man in BBQ. You want juicy cook hotter for less time.

Blu BBQ RUE
01-13-2014, 02:47 PM
Boiled them ??? I seen ribs done several ways , but boiling them thats taking the taste out of them....One man thought any way

Blu BBQ RUE
01-13-2014, 02:54 PM
Thats nice , do you have a smoker or a grill????

DanB
01-13-2014, 05:59 PM
Tried brisket with the hot n fast method, same problem tasty meat but dry.
Thanks Dan

Offthehook
01-13-2014, 06:23 PM
Tried brisket with the hot n fast method, same problem tasty meat but dry.
Thanks Dan
Did you wrap it?

DanB
01-14-2014, 07:52 AM
Did you wrap it?

See my post on Pg #5
Thanks Dan

DanB
01-17-2014, 12:52 PM
Hi All I got a rack of Baby Backs n St Louis ribs. Going to hit them good with some smoked paprika and rub. Hope to get the COS smoker going this time.Will post back with pics when I get started.
Thanks Dan

Smoking Westy
01-17-2014, 01:41 PM
Nothing to add to this thread except more pictures of ribs - because now I'm hungry for ribs!

Same base rub, playing around with a couple different sauces on this cook.

http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zpsb22562f5.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/null_zpsb22562f5.jpg.html)


http://i155.photobucket.com/albums/s290/mjweste/Grilling/null_zpsd222586c.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/null_zpsd222586c.jpg.html)

DanB
01-17-2014, 01:47 PM
Ribs looked GREAT!!! Hope mine come out just as good:clap2:
Dan

BBQ_MAFIA
01-18-2014, 04:43 PM
Hi Dan:
Jaskew82 is not that far from you. Take him up on the offer so we can see first had what he does. You could probably bring your cooker and follow step by step.

Good luck and we hope to see you again.



Dan, come by my place... I will show you how to cook some beautiful mahogany ribs.

ace27705
01-19-2014, 07:33 AM
You can over smoke food on an electric pretty quick....it does not require a lot of chips.

DanB
01-19-2014, 09:01 AM
Hi Dan:
Jaskew82 is not that far from you. Take him up on the offer so we can see first had what he does. You could probably bring your cooker and follow step by step.
Good luck and we hope to see you again.


Hi Philip I know Jaskew82 is that far from me/us. Maybe one of these days will take him up of his offer..Way too cold right now.No need to bring my cooker.
Dan

DanB
01-20-2014, 09:13 AM
Hi Here is the start of my ribs & Butt. Butt was rubbed with McCormicks Cowboy rub and a heavy dose of smoked paprika.
The St Louis ribs were rubbed with Texas BBQ rub and a heavy dose of smoked paprika.
The Bay Backs wre rubbed with McCormicks Pork rub and a heavy dose of smoked Paprika.
The butt was put into the smoker at 8 AM, the ribs went on at 10Am.
DanB
PS For some reason the pics did not come out???
Will try again later

DanB
01-20-2014, 09:30 AM
Hi All Still having trouble with the pics??? Tried a pic that I posted before, same problem?
Must be a site problem?
Dan

dano
01-20-2014, 09:57 AM
[QUOTE=Shagdog;2734386]This what my ribs usually like.. Too dark?

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_8002_zpsb2722166.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_8002_zpsb2722166.jpg.html)

They looks pretty good to me!

DanB
01-20-2014, 11:33 AM
Dano: Ribs lookd good to me:roll:
Dan
SO why aren't my pics coming out?

DanB
01-20-2014, 05:35 PM
Hi All The ribs came out tasting pretty good.Wify even liked them:eusa_clap.
They had nice color, till the last hour, when they started to get dark.. All in All a good smoke.. Pork butt is still going, looking good.
Wish I could post the pics, BUT the process isn't working right now? Tried to copy n paste.NO Luck!!
Cherry n Apple was used on the but.. Only Apple for the ribs.
Thanks Dan

DanB
01-21-2014, 09:07 AM
Here goes Hope it works this time.
DanB

DanB
01-21-2014, 09:18 AM
Hi All Here goes. Pulled Pork came out amazing.
Nice smoke ring, great bark/texture an taste.
Stupid question: What does a good smoke ring tell me.
Thanks Dan

Bludawg
01-21-2014, 10:37 AM
Answer>> Nothing

DanB
01-21-2014, 12:18 PM
Hi All IF the smoke ring means noithing, why are the judges on the TV show Pitmaster looking for the smoke ring?
THanks Dan