Burning Rub

[hambcastle]

I'm new to the forum, and smoking meat in general. I've taken the five day coarse, and purchased the rub/sauce recipe. So far I've smoked lamb shanks, ribs, brisket, and shoulder. The one issue I've had with all of these is my rub keeps burning. I'm using Jeff's recipe, and actually the ribs weren't too bad, probably because of the 2-2-1 method. I'm using a Master Built electric smoker with wood chips. I'm thinking the smoke has to be the problem. Either I need to use less wood, open the vent more to let more smoke out, or soak my wood chips prior (it seems like most people I know with these smokers use their wood chips wet, I started out dry for some reason). From reading these forums, I'm thinking about changing Jeff's recipe from brown sugar to sugar in the raw. All my meats have been real good, but the bark has been inedible. Any thoughts?

 

[venture]

I'm not sure what you mean by burning?

A pic would help?

What some people might call burning might what other people would like for bark?

In general, sugar and sugar based items will crust up, brown up, or burn under heat.

If smoke were your problem, it would affect the taste?  Is it bitter?  Burning to the lips or tongue?

Also, how are you measuring your temps in the smoking pit?

More info would help.  We have lots of experienced people here ready to help you!

Good luck and good smoking.

 

[sprky]

sounds like it may be a temp issue.

What temp are you smoking at? are these temps from a stock thermometer? I do not know how much sugar is in Jeff's rub as I don't have the recipe yet. High sugar rubs will tend to become black but not inedible. someone that has that rub will be along shortly and may have some ideas. 

 

[flash]

Make sure you are not "over smoking".  Good smoke on right. Keep your smoker range in the 225 to 250º area.

 

[elohel]

Also, does it taste ok? I've noticed just about everything I smoke (besides brisket.. *grumble*) for long periods of time always look burnt but taste delicious.

 

[hambcastle]

I don't have a picture, but I think its too black to eat. I found on another thread that you should have a thin blue line of smoke from the smoker, so I am probably over smoking it. The temp control is digital, so I'm pretty confident I'm maintaining 225.

 

[slownlow]

I don't have a picture, but I think its too black to eat. I found on another thread that you should have a thin blue line of smoke from the smoker, so I am probably over smoking it. The temp control is digital, so I'm pretty confident I'm maintaining 225.

Boil a pot of water and put your probe in it should read 212*.  Just because it's digital doesn't mean it's accurate. 

 

[SmokinAl]

The MES controllers are notoriously inaccurate, and your top vent should be open 100% all the time.