Help - Blackened Appearence on BB Ribs w/ Rub

GASGUY

I have cooked BB ribs many times, but have noticed with a rub that the ribs comes out dark. Most times the ribs are spot on as far as tenderness, but because the bride does not like sauce on her ribs I only use rub on hers. Like I said they taste great, but look rather dark. I tried the foil wrap process, but all several times they came out a bit mushy.

I set up Egg w/ PS and a drip pan to desired temp. I make sure to burn off white smoke and settle in on a temp (it is not a charcoal thing, I use several different types). I use a couple of small wood chucks on occasion, but not always. Then I trim ribs and put rub at least a hour before (have tried several rubs). I have a Maverick 733 and have tried cooking them at 250 - 275 - 300 - 325, to see if I find a temp I prefer. I also spray apple juice once or twice during cook to keep moist. Anyway, any temp, any cook time and same look to ribs.

Do others have this issue and what can I do to get a better looking cook?

mslaw

That's the sugar in the rub caramelizing. Dark is ok, black is burning and bitter

tarheelmatt

The "blackend" probably stems from sugar in the rub.  

saluki2007

Are you making your own rubs or purchasing them?  The sugar could be burning causing the darkness.

Smokinpig

The apple juice spray will also contribute to the burning\darkening. You can thin it out with water or skip it altogether. I skip it.

GASGUY

I add light brown sugar to the rubs I use to sweeten flavor, which kids prefer. Beginning to think this may be responsible for very dark appearance.

JethroVA

Yep, it's the sugar

SmokeyPitt

You can try using turbinado (aka raw cane sugar) instead of brown sugar.  I have heard it has a higher melting point and won't brown/burn as easy.  I suppose you could also add sugar later in the cook.  Many recipes that involve a foil stage will start with a rub with little or no sugar, then you add sugar during the wrap.  It sounds like you don't want to wrap...but I suppose you could still sprinkle some extra sugar on the ribs later in the cook.  

BYS1981

Which gas are you talking about?

cazzy

I find that apple juice really darkens your rib color. 86 that and you'll be good.

SGH

When using my egg I usually do not spritz as I find it to be unnecessary more often than not. Why? The egg is near air tight and is fired by smoldering lump not burning wood. However when running my vertical or offsets I find that it is a huge benefactor. That being said my go to spritz is usually straight water. Why? I'm using it as a moisture aid only for its evaporative and cooling affect and nothing more. I do not depend on a spritz to add a flavor profile. I control that by other means. If you yourself are spritzing for strictly moisture benefits then give the water a try. I feel that you will be more than satisfied with the end result. However if you are spritzing as a flavor enhancer as well you can cut your spritz 50/50 with water and you will still add a flavor profile without excessive darkening of the muscular structure. Hope this helps my friend.

Biggreenpharmacist

GASGUY said:

I add light brown sugar to the rubs I use to sweeten flavor, which kids prefer. Beginning to think this may be responsible for very dark appearance.

I think that's probably most of your problem. I'd back off the additional sugar.

GASGUY

Will experiment and get back with results..........thanks for input.