- Aug 27, 2008
- 5,170
- 409
I've found that sugars in the rub can reduce the smoke penetration/reaction by forming an early crust on the meats. I sort of stumbled into this a couple years ago when I started using no-sugar dry rub blends due to a having a family member being diagnosed as having diabetes. I never really figured out what was going on at first, but the color seems darker, and the depth of the reaction seems a bit deeper most of the time. My pork ribs typically have a smoke ring which can be 70-80% of the meat...1/2" is deep on each side is common for me. I have to look very closely when slicing my spares to find the slivers of grey meat in the center, otherwise, I can't tell if they are fully cooked.
Here's what my last Loin Backs and Spares looked like from Sunday's (08-15-10) smoke...no added sugars, smoked in a gasser @ ~215* with hickory & cherry for 6-1.5-0.5 (if I recall correctly on the times)...
Red Bell Pepper rub on LBR's:
Ancho Chili/Jalepeno rub on Spares:
Sugars will help you to develop a thicker, harder and darker bark on the surface, but this can be a double-edged sword by cutting back on the smoke ring depth. I'd add any sugars after the smoke if I wanted any myself, but I tend to stay away from sugars anymore, and try to use spices which impart a natural sweetness, instead. The smoke woods have quite a bit of influence on the flavors of the meat as well. Cherry and apple are my favorite smoke woods to use for coaxing as much natural sweetness as I can get.
Where I normally see a very dark smoke ring is with beef, though I don't generally get a deep smoke ring. My Pork tends to be a lighter colored, but very deep smoke ring.
Keep on smokin'!
Eric
Here's what my last Loin Backs and Spares looked like from Sunday's (08-15-10) smoke...no added sugars, smoked in a gasser @ ~215* with hickory & cherry for 6-1.5-0.5 (if I recall correctly on the times)...
Red Bell Pepper rub on LBR's:
Ancho Chili/Jalepeno rub on Spares:
Sugars will help you to develop a thicker, harder and darker bark on the surface, but this can be a double-edged sword by cutting back on the smoke ring depth. I'd add any sugars after the smoke if I wanted any myself, but I tend to stay away from sugars anymore, and try to use spices which impart a natural sweetness, instead. The smoke woods have quite a bit of influence on the flavors of the meat as well. Cherry and apple are my favorite smoke woods to use for coaxing as much natural sweetness as I can get.
Where I normally see a very dark smoke ring is with beef, though I don't generally get a deep smoke ring. My Pork tends to be a lighter colored, but very deep smoke ring.
Keep on smokin'!
Eric