Color of final pork product

Discussion in 'Pork' started by ron eb, May 27, 2014.

  1. ron eb

    ron eb Meat Mopper

    I'm using a modified brinkmann charcoal smoker. I use cowboy charcoal and a mix of hickory and apple wood.

    I do a lot of pork spare rib and shoulders. I'm wondering why my finished product is almost black in color. I watch the BBQPM

    show and there stuff comes out with a nice mahogany color and its beautiful. I do the 321 method on ribs and they are fall off the bone tender but black. My wife like fall off the bone but I want that perfect bite with just a little tug. I am able to control my pit temp well

    so I don't the dark color is because of the temp. 
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Do you use a lot of sugar in your rub
  3. ron eb

    ron eb Meat Mopper

    I'm using a rub out of Jeff's book. It calls for white sugar and I substituted half of it with brown but it is salty sweet.

    If I go with a more salty rub when do I introduce the sweet? I think you are on to something.
  4. oddball

    oddball Smoke Blower

    The easiest way to find out if it's your rub, is to cook a side (or even a single rib) without.

    And yes, any sugar in the rub will carmelize (ie: blacken).  Try a basic rub (salt, pepper, paprika).  Introduce the sweet in the foil, baste, or with the sauce.
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I simply rub my meat with my own blend (no sugar here and very little Salt ) . Then when almost done , I rub a bit of Turbinato Sugar , just a bit so as to not over sweeten them , a Tsp. or so is plenty and you should adjust to your liking.

    Here are some finished Ribs, the little bit of sugar makes them moister as seen here by the 'Sweat' on them.

    and here are some Butts.

    Be careful as too much Turbinato can get too sweet real quick.

    Have fun and . . .
  6. chestnutbloom

    chestnutbloom Smoking Fanatic

    Very interesting....a good tip to remember....[​IMG]

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