Well, here's my first back ribs....
They where quite tasty, juicy...and nor burned...unlike what they looked like ???
why is it all comming all black like that ??
is it the paprika ?
any hint ?
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Could be a combination of things. What is in your rub? If there is a lot of sugar that could contribute. How long and at what temperature did you cook them? Mine always come out dark brown to blackish whether I cook them in the CS or indirectly in an offset or Weber Kettle. It could be a function of the smoke too. Bottom line is, they came out tasting great and that's what matters.
Agree with CT-Q. Paprika and sugar both burn. Try turbinado sugar as opposed to processed &/or brown sugar.
What temps you be cooking at? Shoot us a few details
Just as an experiment, next time try one rack with just salt & pepper and the other rack cooked as above. Compare the two. May not be a lot of difference in taste unless you crank up the heat in your rubs. Worth a try.
What temps you be cooking at? Shoot us a few details
Just as an experiment, next time try one rack with just salt & pepper and the other rack cooked as above. Compare the two. May not be a lot of difference in taste unless you crank up the heat in your rubs. Worth a try.
Ok here's the details...
rub (by memory):
Paprika
garlic powder
fresh ground 4 peppers
sea salt
chili powder
turbinado sugar
dried ognon powder
Cooked between 210 and 235 (offset precision!) for about 5½ hours smoket for 3 hours with 70% hickory and 30% cherry woods.
last hour in double foil with home made BBQ sauce...
Well CT-Q the brown to blackish is exactly what I had...
rub (by memory):
Paprika
garlic powder
fresh ground 4 peppers
sea salt
chili powder
turbinado sugar
dried ognon powder
Cooked between 210 and 235 (offset precision!) for about 5½ hours smoket for 3 hours with 70% hickory and 30% cherry woods.
last hour in double foil with home made BBQ sauce...
Well CT-Q the brown to blackish is exactly what I had...