Will sugar in the rub burn at 250 F? - Page 2

El Ropo · 02-04-2013, 08:51 PM

Oh my!

El Ropo · 02-04-2013, 08:56 PM

Wait, I just noticed this. You cooked ribs at 250 for 6 hours and they weren't done yet? Wow, I don't know how accurate your thermo is, but even if the actual cooking temp was 220, they should of been done in 6 hours with no foil, mop, or spritz.

Bump up the heat to 275-300, and meaty ribs will be done in 3.5 hours.

maunder · 02-04-2013, 09:42 PM

Oh they were done, almost fall off the bone done....and they were probably done at 6 hours, well they were black on both sides already when I put the sauce on, well, it was kind of dark outside so they looked pretty dark from what I could tell with my meager porch light...dang it gets dark early this time of year. Anyways, next time I won't put the sauce on for so long like I did for a whole 45 minutes with no covering. What I should've probably done was put the ribs on foil at the 4 or 5 hour mark, pour some sauce, spiced rum on it and wrapped in foil for a crutch. Well my temp dial maxxes out at 250 F, I can't set it any higher than that.

As for Alton Brown, he has a salmon rub that is really tasty, just a couple ingredients if memory serves, just some black pepper, salt, and brown sugar/white sugar. There is something to be said for keeping it simple. The red western alder gives it the most amazing flavor I've ever had on smoked fish of any kind. Some guy on amazon was selling colorado alder which is not the same (I think it's officially called white alder if memory serves). The red western alder is better and it likes to grow near ocean moisture like on the West coast, so I had to order it from just smoked salmon, they were some furniture shop leftovers cut to nice small rectangles. Pretty expensive to have a bag of wood shipped across country but my smoker is very efficient and doesn't need very much wood to give a good strong smoke flavor, just a tiny piece really. I think $25 got me a lifetime supply of the stuff considering I don't have salmon but once a month. I haven't had any problems with smoking in this tight box until last night, all my other batches were fine up until the last one, so I think I may have either had the temp set too high, the ribs in a hot spot, or just plain cooked the sauce too long.

02-04-2013, 08:51 PM	#16
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Oh my! __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

02-04-2013, 08:56 PM	#17
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Wait, I just noticed this. You cooked ribs at 250 for 6 hours and they weren't done yet? Wow, I don't know how accurate your thermo is, but even if the actual cooking temp was 220, they should of been done in 6 hours with no foil, mop, or spritz. Bump up the heat to 275-300, and meaty ribs will be done in 3.5 hours. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

02-04-2013, 09:42 PM	#18
maunder Found some matches. Join Date: 10-15-12 Location: Omaha NE Downloads: 0 Uploads: 0	Oh they were done, almost fall off the bone done....and they were probably done at 6 hours, well they were black on both sides already when I put the sauce on, well, it was kind of dark outside so they looked pretty dark from what I could tell with my meager porch light...dang it gets dark early this time of year. Anyways, next time I won't put the sauce on for so long like I did for a whole 45 minutes with no covering. What I should've probably done was put the ribs on foil at the 4 or 5 hour mark, pour some sauce, spiced rum on it and wrapped in foil for a crutch. Well my temp dial maxxes out at 250 F, I can't set it any higher than that. As for Alton Brown, he has a salmon rub that is really tasty, just a couple ingredients if memory serves, just some black pepper, salt, and brown sugar/white sugar. There is something to be said for keeping it simple. The red western alder gives it the most amazing flavor I've ever had on smoked fish of any kind. Some guy on amazon was selling colorado alder which is not the same (I think it's officially called white alder if memory serves). The red western alder is better and it likes to grow near ocean moisture like on the West coast, so I had to order it from just smoked salmon, they were some furniture shop leftovers cut to nice small rectangles. Pretty expensive to have a bag of wood shipped across country but my smoker is very efficient and doesn't need very much wood to give a good strong smoke flavor, just a tiny piece really. I think $25 got me a lifetime supply of the stuff considering I don't have salmon but once a month. I haven't had any problems with smoking in this tight box until last night, all my other batches were fine up until the last one, so I think I may have either had the temp set too high, the ribs in a hot spot, or just plain cooked the sauce too long.