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Thanks new to this. I have smoked ribs a coue times now never came out red. Did I maybe use to much wood. The internal temp was fine and they tasted good. Just red not just the ring. Thanks for replyingThat's was smoking does to meat. Nitric oxide from smoke fixes the myoglobin so that it does not turn brown, and stays red. It's called smoke ring. Cures have the same effect.
That I did very happy I found thisWhatever rub you used could certainly effect the color of the finished product. As @thirdeye stated, the type of wood used will effect color also, cherry gives the best smoke ring. Heck, it they tasted good with a nice bite that's something to be happy about! Welcome to SMF from Gilbert, AZ, you landed in a great spot! RAY
Is there a app for this forum??Whatever rub you used could certainly effect the color of the finished product. As @thirdeye stated, the type of wood used will effect color also, cherry gives the best smoke ring. Heck, it they tasted good with a nice bite that's something to be happy about! Welcome to SMF from Gilbert, AZ, you landed in a great spot! RAY
Is there a app for this forum??