had a weird thing happen with color on my ribs last weekend

[masque13]

me and my buddy were cooking some butts for friends and families......and getting paid a little in the process (always good".

anyway, we also did some ribs just working on our game for the rest of the comps this year. put em on, watched them and the color was some of the best color we've ever gotten. wrapped them only for about an hour. we were cooking around 275.....after the hour we unwrapped the ribs and was astonished at how much darker they had become.....this was with 4 racks and they were all actually double wrapped.

we had a good healthy fire going, it was not oxygen deprived in anyway. by the time we unwrapped, sauced and set the sauce they came out looking pretty good but no where near as good as I thought they would based on the initial color.

any thoughts? or has this happened to any of you guys?

 

[tduffy]

Probably has a lot to do with what and how much of it you put in the foil with the ribs and if it burned or not.

 

[PekingPorker]

What was in the wrap? Was there brown sugar? If so, maybe it burned?

 

[porkingINpublic]

any pictures?

 

[Right on Q]

Sounds like the sugar in the wrap burned or caramelized somewhat.

Were the ribs closer to the firebox or higher up than the butts? Maybe they were cooking hotter than 275? Just some thoughts

 

[masque13]

no pictures as we were cooking butts and I just didn't have time to snap many pics.

brown sugar was in the wrap along with a a few other goodies like squeeze butter and honey. you guys are probably 100% right on the brown sugar maybe burning.

the ribs were on my top rack of my myron mixon smoker over on the far left and we had the fire towards the right of the firebox. but it may have still been a bit much for the ribs with the brown sugar in the wrap.

 

[Rookie'48]

While I don't compete very much, I've switched from brown sugar to sugar in the raw when cooking HnF. My "too dark" issues have been solved. :-D

 

[masque13]

Yeh I have a bag of that and I may try that out next time

 

[erichasaces]

We used sugar in the raw for a long time and I was very happy with it. I think it's much better than regular brown sugar on ribs.

 

[masque13]

thanks for the tips everyone! I'm cooking some more ribs this weekend, so I am going to experiment with that for sure!