Rib Bark

[adam bbq ribs]

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• adam bbq ribs
• Dec 29, 2016

My ribs turned out black, but the taste was really good. Not sure if I should be proud of how it looks. I place the ribs on high heat for the last few minutes.

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• adam bbq ribs
• Dec 29, 2016

 

[forluvofsmoke]

Adam, your ribs look perfect to me!!!

High heat to finish will caramelize the rub pretty quickly, but if your rub has much sugar it will slowly caramelize when smoking low & slow, given enough time. I won't use processed sugars in dry rubs for brisket or pork shoulder...anything that has long cooking times. In fact, I stopped using sugars and started using dried, ground fruits in rubs for years. The natural sugars in fruits seem to caramelize more slowly than processed sugars, so my bark has a nice deep, dark color after long smokes.

Eric

 

[smokincasper]

I use a MBE 40 with water pan 225 degrees for 4 hours then last hour in foil. No sauce until in foil

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• smokincasper
• Dec 30, 2016

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• smokincasper
• Dec 30, 2016