I smoked my first baby back ribs today. Used the 2-2-1 method, temp was 245-250. After 5 hours the ribs were falling off the bone but were redish in color. Is this a smoking thing? If I smoke a pork loin, maintain 245-250 for correct time per pound, reach the correct internal temp, will this also be redish? I always thought pork was white when done. Any info welcome. Thanks