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A Rib I done

post #1 of 17
Thread Starter 

Here is a beef rib I done on the weekend is the glaze/bark to dark? I used the 3 2 1 method

the meat was very tender and very tasty the bark was chewy and tasty as well nothing burnt or bitter.

It just concerned me when I took some to work and someone said oh that looks burnt.

You eat with your eyes first so that comment worried me. There is only 2 Tablespoons of raw

sugar in my rub.

post #2 of 17

Looks great buddy

post #3 of 17

Looks Real Nice from my house!!Thumbs Up

 

Mighty Tasty!!:drool

 

 

Bear

post #4 of 17
I would sure eat it! Looks mighty tasty to me.
post #5 of 17
Thread Starter 

Cheers guys :icon_smile:

post #6 of 17
Quote:
Originally Posted by Daznz View Post
 

Here is a beef rib I done on the weekend is the glaze/bark to dark? I used the 3 2 1 method

the meat was very tender and very tasty the bark was chewy and tasty as well nothing burnt or bitter.

It just concerned me when I took some to work and someone said oh that looks burnt.

You eat with your eyes first so that comment worried me. There is only 2 Tablespoons of raw

sugar in my rub.


The other posters know what they want and I want some too. They look great! The person who made the comment has never been around great Q,  yours looks great!. You are right I eat with my eyes and they are hungry. I better go eat some breakfast.      Jted

post #7 of 17
Thread Starter 
Quote:
Originally Posted by jted View Post
 


The other posters know what they want and I want some too. They look great! The person who made the comment has never been around great Q,  yours looks great!. You are right I eat with my eyes and they are hungry. I better go eat some breakfast.      Jted


I agree :icon_smile:

post #8 of 17
Quote:
Originally Posted by Daznz View Post
 

Here is a beef rib I done on the weekend is the glaze/bark to dark? I used the 3 2 1 method

the meat was very tender and very tasty the bark was chewy and tasty as well nothing burnt or bitter.

It just concerned me when I took some to work and someone said oh that looks burnt.

You eat with your eyes first so that comment worried me. There is only 2 Tablespoons of raw

sugar in my rub.

 

It looks great to me,  I don't see burnt in pic at all.  What type of rub did you use ?   Nice Job

post #9 of 17

Wonderful photo and it looks fine.  It really is personal preference.  Since none of it smelled, or tasted like it was burnt, and you enjoyed it, good on you!!!  Keep up the great work!

 

Congratulations!  Thumbs Up 

post #10 of 17

Looks amazing. 

post #11 of 17
Daznz, That looks great to me. Send me a full rack of those and I'll let you know what I think. I don't see anything wrong with the glaze. You said that you only used 2 Tbs. of raw sugar. I don't know what raw sugar is in NZ, but here we refer to "sugar in the raw" or turbinado sugar. If you're using table sugar, try turbinado or brown sugar. They don't burn as easily or get as dark as table sugar. They still look good to me. Good luck and keep on smoking, Joe
post #12 of 17
Thread Starter 
Quote:
Originally Posted by Joe Black View Post

Daznz, That looks great to me. Send me a full rack of those and I'll let you know what I think. I don't see anything wrong with the glaze. You said that you only used 2 Tbs. of raw sugar. I don't know what raw sugar is in NZ, but here we refer to "sugar in the raw" or  sugar. If you're using table sugar, try turbinado or brown sugar. They don't burn as easily or get as dark as table sugar. They still look good to me. Good luck and keep on smoking, Joe


Cheers Joe, Their on there way :icon_wink: yes the raw sugar I use is turbinado

 

Daza

post #13 of 17

Looks great!! Nice job 

 

A full smoker is a happy smoker 

 

DS
 

post #14 of 17
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

 

It looks great to me,  I don't see burnt in pic at all.  What type of rub did you use ?   Nice Job


I just used Jimmy J's multi purpose rub and added little more chilli less sugar a bit of thyme etc. still just

playing around with different flavors

post #15 of 17
Thread Starter 

Well I placed 4th in my first comp here in NZ  same dish as posted in this thread .. Mistakes I made, I didn't plate the coleslaw :icon_evil: and my ribs where not braised

as well the ribs were bigger than I had been using and needed a higher heat in that time frame of 2 hours.. Amazing what pressure can do at the time

I learnt a lot great day out with like minded people :icon_biggrin:

post #16 of 17
Quote:
Originally Posted by Daznz View Post
 

Well I placed 4th in my first comp here in NZ  same dish as posted in this thread .. Mistakes I made, I didn't plate the coleslaw :icon_evil: and my ribs where not braised

as well the ribs were bigger than I had been using and needed a higher heat in that time frame of 2 hours.. Amazing what pressure can do at the time

I learnt a lot great day out with like minded people :icon_biggrin:


Hi,

Dazn,z ribs  that have to be turned in 2 hours no wonder you don't use sugar. We talked about it burning so I looked it up and found that that the  magic number that sugar  is bitter is 350f. That changes at altitude. Sugar starts to start browning but retaining a good color at  about 245.   In any case here is the link from a candy source.

http://www.exploratorium.edu/cooking...ar-stages.html   Jted

post #17 of 17
Thread Starter 
Cheers for that.. the ribs were done for 6 hrs the 2 hrs was the braising time. I needed to run it hotter.. lessons learnt.
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