Pork ribs
- Thread starter bucko
- Start date
daninnewjersey
Babbling Farker
Keep an eye on them and don't cook too hot....
You could spritz them with apple juice every half hour.
Bludawg
somebody shut me the fark up.
Dark BBQ is the result of a dirty fire or poor draft
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KevinJ
somebody shut me the fark up.
What Blu said and don't use a Rub that's too heavy in sugar, I was doing some experimenting with 4 different Rubs the ones to the left had a higher sugar content than the ones on the right. Cooked these at 275 unwrapped no spritz, no mop, all of them were good eating just the presentation was a little better with the 2 on the right.
Nuco59
Babbling Farker
As long as "dark" ain't "burnt"- I can't see where it matters too terrribly much. I'm going for taste...if you are trying to make some judge happy in a comp -well that's a different thing. Easing off the sugar will help, especially if you are running 325 up. :-D
good luck.
good luck.
BillN
somebody shut me the fark up.
Good luck and post plenty of pics.
Joe Black
Babbling Farker
I smoke ribs at 250-275* and never wrap. My finish is a good deep mahogany. There may be some pics in my profile.
