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?
Edited by DanBono - 12/18/13 at 12:29pm