Fix my Ribs

[CaptainQ]

I typically smoke ribs between 250 and 275. They are usually tender but not FOB. They are also juicy and have a good flavor profile. The color though is darker than I would prefer. I'd love to have that beautiful mahogany color that you see on all the TX restaurants' social media accounts. These are sauced up due to my wife and daughters preference, but you can get the idea.

I'll usually smoke around 3+ hrs then wrap with the standard goo. We usually unwrap and eat. Occasionally I'll sauce and put back on the smokier for a bit.
Other times rather than wrapping with honey, brown sugar, etc, I'll just wrap with sauce and ASV. I also spritz the ribs at times. Help a brutha' out!

 

[CaptainQ]

Here's another picture.

 

[Maylar]

And, what is it that you're looking for?

 

[thirdeye]

Wrap when you get the color you want (or just before as ribs can darken in the foil), and for more more tender... it's just a matter of more foil time.

It's funny, but I can go back through photos for years and my ribs always look the same.

 

[Vision]

Your problem is the color? It's either too much smoke (or dirty smoke) or the rub and/or sauce.

 

[Vision]

If you're running a 1975 run a cleaner fire or wrap sooner.

 

[fnjay]

Lower sugar rub maybe, but almost certainly wrap em sooner.

 

[CaptainQ]

Good looking ribs, Thirdeye. This is a picture from Goldee's instagram.

 

[CaptainQ]

I experiment with a lot of different rubs, but my go to is either Yardbird and Cimmaron Docs or Heath Riles Garlic Jalapeno and Kosmo's Dirty Bird.

 

[Vision]

Goldee's sauce is red/orange.

 

[CaptainQ]

Good point about the sauce. Goldee's doesn't wrap until the ribs are done. If I did the same, mine would be much darker.

 

[HogGrog]

What kind of pit are you cooking on??

I like to have good convection in my pits and depending on the cooker I’m using I’ll adjust exhaust to keep constant air flow to get the color I’m looking for. I typically get slightly darker ribs on my BGE that I attribute to low air flow and a smoldering fire.

Like others, I also wrap when it looks right to me.

 

[Callahan-que]

looks like you've got too much rub (probably loaded with sugar) and a sauce that has a lot of sugar in it as well.

 

[Itsdone]

I experiment with a lot of different rubs, but my go to is either Yardbird and Cimmaron Docs or Heath Riles Garlic Jalapeno and Kosmo's Dirty Bird.

Try Heath Riles Cherry Rub, and instead of a sauce, make a simple syrup and glaze right before serving.

 

[4ever3]

“standard goo”

Found the problem

 

[CaptainQ]

Yes, standard issue goo as opposed to nonstandard. Left to my own devices (sans feminine influence) I wrap with ASV and sauce. I've got a Workhorse 1975 and been smoking on it a little over 2 years. I can generally run a clean fire, and usually burn white oak or hickory. Keep in mind...if your not smokin' in the rain and haven't ran over your ash bucket at least once, your just goofing off.

 

[thirdeye]

“standard goo”

Found the problem

Heheheee. "Goo". It kinda is...

 

[SMOKE FREAK]

I dont wrap and I care more about how they taste than how they look.

No foil and no goo...

 

[mike243]

Are you running the smoke stack wide open?

 

[CaptainQ]

Depends on where I am in the timeline of the cook and what I'm trying to accomplish. I guess the short answer is, "it varies." It's partially closed in the picture above.

Smoke Freak, you're an animal.