Crust darker than usual

[UMICH1]

I’ve been noticing my ribs bark and chicken skin have been darker than usual. Cooking on WSM 22”. Recipe is the same. They taste great but don’t like the appearance especially the ribs. I usually get nice mahogany color and these seem darker. Not sure what’s going on.

[bschoen]

What did you change in the cook? The wood or charcoal?

[rwalters]

Have you changed wood type? Or charcoal type?

[KClandcruiser]

I think wood type is a good suggestion. Another thing might be the rub you've been using and the temperature you're cooking at. If using a rub with higher sugar levels, it can get really dark, especially when cooking at higher temperatures

[UMICH1]

I’ve used royal oak lump and recently tried their natural briquettes. Same thing with both. Haven’t changed rub.

[rwalters]

I’ve used royal oak lump and recently tried their natural briquettes. Same thing with both. Haven’t changed rub.


If the fuel source is the only variable that has changed, I think you have the answer :)

[NickTheGreat]

Weather conditions different? Sometimes i think my smoker operates differently when it's 35° and sunny, vs 95°F and muggy

[busmania]

Do the ribs have covid19? Sorry, couldn’t resist!

[Stingerhook]

How many cooks on the WSM?

[JWFokker]

How clean is your cooker?

[Clasko2]

Mine always got like that on my WSM 22. Especially the bone side with the heat coming up. Tried different woods, different temps, etc. What eventually worked for me, was just wrapping, even it was was without anything. So for me, I'd cook ribs at 275...about 2-3 hours to get color I liked, then wrap in foil, maybe another 45 minutes tops, then out to tight up a bit. Great color since then.