Re: Ribs still pik inside?


 
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The pink color is normal in meat cooked with wood smoke. On a bigger cut, only about a half-inch of the outside of the meat is affected, and is referred to as a "smoke ring". With ribs, the pink can go all the way through.

Steve
 
Phil,

I know certain meats turn pink when they are
smoked, and I belive pork is one of them. I am a begginner myself and you should take my advice with a grain of salt... /infopop/emoticons/icon_smile.gif I'm smoking my first
ribs myself as I write this. I slow cooked
baby backs 3 weeks ago on my Weber kettle and they were a wee bit pink, but did'nt seem uncooked at all. Any other pros out there with info?

DrSarcasmo
 
As Steve said....completely normal!

You should give your guests a heads up anytime you are smoking food, especially pork.

My in-laws threw away a perfectly good pork tenderloin once. They thought it was still raw. It was just the smoke ring.

Same goes for chicken.
 
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