Baby ribs are done but meat is pink instead of white

[Harrisal21]

I'm still a rookie smoker. I've smoked about 3 baby ribs so far in my offset using applewood and rub and they've turned out great. I'm noticing throughout the meat it's pink and not white. The meat is at temp when it's done. I notice alot of guys I see have the smoke ring and then white meat. Is it just the reaction from the smoke or am I over smoking it?

 

[TNJAKE]

Congrats on your first smoke ring!

 

[chef jimmyj]

Welcome to SMF...The longer the meat stays moist the deeper the smoke ring. It is not uncommon for Ribs smoked with Charcoal or all Wood to get pink to the bone. It depends on thickness, how cold the meat was going in the smoker, if the Ribs were " Enhanced " with a Brine to kerp them juicy or just Luck of the Draw. As far as Over Smoked, your Taste Buds will tell you if the meat is too smokey. If they taste good, you are doing the right things...JJ

 

[DanMcG]

Do they taste over smoked to you? If you like them that way then you're good to go. I find when they are pink all the way to the bone they taste a little hammy which isn't a bad thing...but not what I want usually.

 

[Bearcarver]

Oversmoking would not turn it Pink.
A couple Pics would help, but it sounds to me like just some Smoke Ring reactions.
If you got up to temp, you'll be fine.
And Welcome to SMF !!

Bear

 

[motocrash]

They were probably cured, did they taste hammy as DanMcG said?

 

[schlotz]

It sounds like you got a good ring. For clarity, maybe a little more information? What smoker are you using? How are you defining "done" baby backs? How long did you smoke them? At what temp? Did you take the temp of the meat when "done"?

 

[JLeonard]

Pics please. Sounds like you got a great smoke ring going,

Jim

 

[thirdeye]

You often see a full thickness smoke ring on BB ribs, especially if you smoke at lower pit temps and spray them a couple of times during the cook. Same with chicken thighs.

 

[SmokinAl]

I have had the smoke ring go all the way to the bone, if your ribs are up to temp, then they are good to go. How about sending some photo’s.
Al

 

[Dive Bar Casanova]

The pink-red ribs in my Avatar are from the smoke.

 

[Jersey Jimbo]

As long as the ribs are at the finished temp, enjoy then and spray them every hour and you will get a nice smoke ring almost forgot what's your address the crew from SMF will be there to try your ribs, just make extra LOL

 

[Harrisal21]

Welcome to SMF...The longer the meat stays moist the deeper the smoke ring. It is not uncommon for Ribs smoked with Charcoal or all Wood to get pink to the bone. It depends on thickness, how cold the meat was going in the smoker, if the Ribs were " Enhanced " with a Brine to kerp them juicy or just Luck of the Draw. As far as Over Smoked, your Taste Buds will tell you if the meat is too smokey. If they taste good, you are doing the right things...JJ

N

I have had the smoke ring go all the way to the bone, if your ribs are up to temp, then they are good to go. How about sending some photo’s.
Al

I think I realized what happened. The pack of ribs I bought from Walmart were already enhanced with a solution

Welcome to SMF...The longer the meat stays moist the deeper the smoke ring. It is not uncommon for Ribs smoked with Charcoal or all Wood to get pink to the bone. It depends on thickness, how cold the meat was going in the smoker, if the Ribs were " Enhanced " with a Brine to kerp them juicy or just Luck of the Draw. As far as Over Smoked, your Taste Buds will tell you if the meat is too smokey. If they taste good, you are doing the right things...JJ

That's what happened.

Welcome to SMF...The longer the meat stays moist the deeper the smoke ring. It is not uncommon for Ribs smoked with Charcoal or all Wood to get pink to the bone. It depends on thickness, how cold the meat was going in the smoker, if the Ribs were " Enhanced " with a Brine to kerp them juicy or just Luck of the Draw. As far as Over Smoked, your Taste Buds will tell you if the meat is too smokey. If they taste good, you are doing the right things...JJ

Well to add on to it they were hammy tasting. I think I know what happened. I bought some Smithfield ribs from Walmart and it seems they are already soaked in a salt solution and I added rub to them too not realizing it and I ended up curing them when smoking hence reason they were pink and looked more like ham. The other two I cooked were from Costco. I guess now I learned a lesson. Never buy Smithfield ribs from Walmart.