Question about Beef Back Ribs Smoking


 
T

tjkoko

TVWBB All-Star
Smoked on the WSM were 2 racks of beef back ribs.

I followed the recipe listed here but the ribs came out way blacker than shown in the photo. The meat was moist and properly done.

Smokewoods used were 4 chunks of pecan wood and 1 chunk of hickory - all smaller than a tennis ball.

Time and temperatures were 6 hours measuring (Tel-Tru) 235F at the lid. Why were my ribs black? Because of having used paprika in the rub? Too long a smoke? Too many wood chunks?
 
The ones in the photo had been sauced, I believe. That will make them appear redder than the bark actually is. Probably an optical illusion. Normally black product is the result of sugar carmelization.
 
No sugar was used in the rub which consisted of s&p, garlic powder, onion powder, paprika, ceylon cinnamon, thyme and oregano. WAIT. Could it have been the cinnamon that rendered the ribs black?!?!?
 
Alot of people really like a dark bark... myself included.

Hey if they came out well and you liked em that all that really matters...
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Oops, the ribs were well blackened at the 3 hour mark and, as a recollect, were basted with a mixture of apple juice and regular Cattlemen's BBQ sauce.
 
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