Dark Ribs

Discussion in 'Pork' started by danbono, Dec 18, 2013.

  1. danbono

    danbono Master of the Pit OTBS Member

    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 3rdpic is what I'm looking for?

    Thanks Dan



     
    Last edited: Dec 18, 2013
  2. k2guy

    k2guy Fire Starter

    I use John Henry's Pecan Rub and it puts a nice redish/orangeish color on my ribs.  As you can see in the attached picture, even though I've got sauce on them, the color of the ribs looks nice.  This is a rack of St Louis ribs cut in half.  I use EVOO on the ribs so that a nice thick coat of rub can be applied.  Also used Rufus Teague's sweet honey sauce on them. Like this sauce because it's nice and thick and caramelizes real nice on ribs.

     
    Last edited: Dec 18, 2013
  3. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member


    Hmmmm, interesting question.  My first thought is use less rub.  Most of the rub recommendations I've read say to use a lot of rub.  I found that WAY too overpowering on flavor no matter what rub I use.  Consequently I've adapted the following process.  I stopped rubbing the night before and storing in the frig.  Instead I fire up the smoker, get the cryovac ribs out of the frig, clean, dry, use a very light seasoned olive oil coat, then apply a light sprinkle with my rub. Then on to the smoker they go.  Meat temp is usually about 39F-43F when they go on the grill.   I've also returned to doing my ribs at 215F-230F instead of higher temps.  Much less chance of burning the sugar in the rub.  3 racks take 5.5 to 6 hours on a 22.5" Weber Kettle with a Smokenator.

    My SLC ribs are definitely less dark and more of that orange-ish color you show above, but I can get dark ends depending how I load the grill.  They're bright brownish-red though after I apply my sauce preference and let it carmelize on the ribs in the smoker for about 30 minutes..
     
    Last edited: Dec 22, 2013
  4. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    Quit using that Darth Vader rub!! :biggrin::biggrin:
     
    Last edited: Dec 22, 2013
  5. danbono

    danbono Master of the Pit OTBS Member

    Hi I never used the Darth Vader rub.

    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.

    Thanks Dan
     
    Last edited: Dec 23, 2013
  6. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I think the BBQ authorities throw you pit prison if you smoke ribs with NO rub.  Better use a light dusting just to stay legal. [​IMG]
     
  7. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    Not a Star Wars fan?
     
  8. danbono

    danbono Master of the Pit OTBS Member

    Hi I know who is Darth Vader, but I never use his rubs, yet?

    Thanks Dan
     
  9. superdave

    superdave Smoking Fanatic

    DanBono,

    Do you foil your ribs to finish?  I foil most all the meats that I smoke and the color going in and the color coming out is drastically different, much darker.
     
  10. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Call me crazy but your ribs look perfect to me.  I usually shoot for a nice mahogany brown which is exactly what I see in your pictures. The big question is how do you like the taste? If you're getting the same unwanted color in the oven as you are in the smoker, I'd have to guess it's a rub issue. Try Using a rub comprised of 2 parts paprika, 1 half part black pepper and one half to one part salt and see if that gets you closer. The paprika should stay red without burning at smoker temps.
     
  11. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    To quote my daughter who was looking over my shoulder reading this thread, "Who cares how they look?  How do they taste?!"  We ain't compet'n, just eat'n!
     
  12. danbono

    danbono Master of the Pit OTBS Member

    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
     
  13. danbono

    danbono Master of the Pit OTBS Member

    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



     
    Last edited: Jan 7, 2014
  14. danbono

    danbono Master of the Pit OTBS Member

    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
     
  15. k2guy

    k2guy Fire Starter

    I think you're really going to like the St. Louis ribs better than the baby backs.  A lot meatier and better flavor.
     
  16. danbono

    danbono Master of the Pit OTBS Member

    k2guy I like the St Louis and my wifes likes the Baby Backs.Some times the St Louis are too fatty.

    Dan
     
  17. k2guy

    k2guy Fire Starter

    If your St Louis ribs are to fatty, try a different butcher.
     
  18. danbono

    danbono Master of the Pit OTBS Member

    k2 guy:

    I've been getting my St Louis ribs at differnet supermarkets. Some times I buy the whole spares and   cut them down to get the St Louis ribs, take off as much as fat I can..Still at times they are fatty,tried cooking/smoking at different temps to render more of the fat off.

    Thanks Dan
     
  19. danbono

    danbono Master of the Pit OTBS Member

    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 How do I delete the extra pic on the bottom?

                       5 lb Butt


               Babby Backs on top


           On the smoker


     
    Last edited: Jan 20, 2014
  20. danbono

    danbono Master of the Pit OTBS Member

    HI All Here is the finished products from yesterdays smoke.  ENJOY!!!

    Porkk came out amasing. Grest bark/texture/smoke ring and tatse.

    Dan


     

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