Rib - Sholder - Butt Color

[Preston Davenport]

Hi All,

I have noticed on a lot of TV programs (mostly on Food Network) the color of most of the barbecue products are a nice mahogany reddish color (I tape a lot of the barbecue shows they have had on).

When I smoke my ribs they come out black or very very dark (they still taste good though!). My pork sholders and butts come out with a major bark on them (still tasting good though)

Any suggestions on how to get the color more reddish or mahogany like the pros do on the shows and what I see in restaraunts?

Thanks!
PrestonD

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[Jim Minion]

Preston
There a couple things that cause your Q to very dark in color, sugar in the rub or glaze to be burn and the other most common reason is the amount of smoke you are putting on the meat.
Don't subject a higher sugar glaze or rub to too high a temp and cut back on the amount of smoke should get you the color you are talking about. Keep in mind that you may prefer the current cooking methods and flavors over the new ones you try.
Jim

 

[Preston Davenport]

Hi Jim!...Great to talk to you!

I purposely don't use a sugar in my rubs as I do the low carb diet and was also concerned about the sugar burning.

I also minimize smoke and have a light almost invisible smoke...I only use a couple of chunks of hickory wood.

I have noticed on some of the TV programs that some of the folks BBQ is pretty dark too. I guess if it tastes good its ok....just want to improve the color..presentation is important too.

Thanks for your help!
PrestonD

 

[Jim Minion]

Preston
One other thing is TV show are known to color food to get the look they want.
The main thing is to try different thing as time goes on and find out what you like, there is no one way to do BBQ.
Happy New Years
Jim