Need some help from my fellow fire breathing smokers....

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wes w

Master of the Pit
Original poster
OTBS Member
Jul 31, 2012
1,175
82
NW North Carolina
My smoker is a vertical wood fired smoker.   I have done BB in this smoker several times with so so results.  I use the 221.  I've tried 211. 

The problem is its almost like the ribs get to much heat in the first 2 hrs.    I've always smoked at 225.   Should I go to a 1-2-1.  I don't like a thick  bark.  To me, its the same effect as being dried out.   I like my ribs tender all the way through.  

I use a oven thermo on the same rack as the ribs.  I know the temp is right.    Could the brown sugar rub be burning them? 

I'm at my end with ribs.    Thanks for any help with this.  I don't like smoking and not getting great results.
 
Prolly the sugar Wes..

I do them 221... with only SPOG tho..

Always great..
 
Brown sugar could be your culprit...... The molasses in the sugar tends to burn faster than regular sugar...... I used to use brown sugar in mine and I saw a couple recipes that used sugar in the raw....so I tried it in place of my brown sugar......much better results in my opinion......... As said earlier sometimes simpler is better to bring out the flavor of the meat......I love a simple seasoning blend of SPOG on most things, ribs included........

If you want this is what I am using on my ribs with Johnny Triggs foiling sauce blend.....,

http://www.smokingmeatforums.com/t/127046/jarjar-pork-rub-recipe
 
Thanks Chef.   I like simple.   I like your idea.

 Thanks for all the great advise.   I love to cook, I have just never dealt  with using spices.  I love the McCormicks pork rub, but it can be expensive.    Thanks guys. 
 
One man's bark is another man's poison.

At 225, heat should not be your problem.

As previously stated, I would look to the sugar.  Switching to turbinado.  But even reducing or eliminating the sugar would be a guess.  If reducing or eliminating sugar, though?  You would need to carefully consider the remaining ingredients in the rub.  Sugar is often used to buffer salt and the more savory ingredients in the rub.

Hang in there, you will find that magic combo!

Good luck and good smoking.
 
Thanks Merv.    If I can't get it on the next one, I'm going to blow the dust off my old Chargriller.   I had better luck with ribs on it.   

Yeah, I'm not big on bark on ribs.  I like it mixed into a butt, but not ribs.  
 
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