New to Spares


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rich Parker:
Is this the lab thread? </div></BLOCKQUOTE>

Champ says "hi"!

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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eric Simon:
They look great, DQ! It seems like they have a nice bark. True? </div></BLOCKQUOTE>

I know those are great looking dogs, but you can't fool me. You CANNOT hear them bark over the intrawebs!
 
Eric - Yep, the bark was indeed nice. The temp and the rub together made for a nice bark - there's a lot of turbinado sugar in the rub I used. It caramelizes nicely.

Funny - none of the labs look underfed... I wonder why
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Dan,

It sounds like you attribute your good bark to carmelization, which would require a combination of fairly high heat and a good sugar source (turbinado in your case). I've been using maple sugar (because it is local to my area) and have not had the bark I'd like; I wonder if the combination of maple sugar and the temps I am using (fairly low) are preventing carmelization and therefore preventing a good bark? I'll have to experiment.

My wife is into food science. Perhaps I can ask her to find some information about the carmelization temperature of different sugars (light brown vs. dark brown vs. turbinado vs. maple sugar, etc.).
 
Let us know, Eric. I've also found that I get good bark when I let the rub sit on the meat for a while before cooking. The salt draws out liquid from the meat a bit and starts to dissolve the sugars. The dry rub looks like a wet rub by the time I put the ribs the WSM.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Perhaps I can ask her to find some information about the carmelization temperature of different sugars (light brown vs. dark brown vs. turbinado vs. maple sugar, etc.). </div></BLOCKQUOTE>

If they're sucrose they are virtually the same. All of those are, including maple which is 90% sucrose.

Sucrose caramelizes at 320. Caramelization of sucrose is not happening at typical Q temps. (I cook ribs in the mid-300s - so might be getting caramelization - but surface temps of the meat are likely lower due to evaporation at the surface.) Fructose caramelization (and burn) temps are much lower.

Browning (the Maillard reaction) does occur.

I don't rub more than 10 min before the ribs go in - and didn't even when I used to cook them at lower temps. No bark issues - but my rubs don't have much sugar.

If you are cooking at fairly low temps too much sugar can thwart deepening color and a firm, bark-y finish. Increase the temps (at least near the end), cut the sugar in the rub, or both. Saucing during cooking, something I am not a fan of, can restore moisture to the surface of the meat, negating a the point of a bark-y finish, but a very thin application of glaze can add color, shine and flavor, but keep the bark texture intact.
 
Thanks, Kevin. I did look into it, and you are right: any differences in caramelization temperatures are very minor.

You mention that a glaze can help maintain a bark, while a sauce can ruin it. What do you see as the most importance differences between a sauce and a glaze? What is it that makes one good and another bad in terms of bark?
 
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