ribs, ..color

[Dan H.]

Many of you folks post pictures of ribs with excellent color on them, a nice dark brown or red, almost a crust, look to them. Took me a while to judge done but figured it out sometime quite a while back, but never got a color that dark, the darkest I get is a bright red. My thoughts were maybe a lot of these pictures have been sauced ribs?? not sure though. I don't sauce mine to often of the cooker. I may be wrong though, just a guess. Are the folks who don't sauce there ribs getting a nice rich color and crust? and how if you are. And maybe i need to be doing baby backs higher then 250 or 260 if i want that rich look... I just thought the pictures always looked tasty. thanks.

 

[Phil Perrin]

Dan,I do my ribs low and slow for about 6 hours. The color depends on the amount of sugar in the rub/sauce. Dark red/maroon is normal with the smoke. But if you are satisfied with the flavor,go with it!