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  #1  
Old 08-19-2017, 08:52 PM
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Default All pink ribs

This is my third rack of ribs to smoke on my offset. All three have come out pink through out. I was thinking they should be white with a pink ring. Am I not cooking them long enough? Am I adding too much smoke? They are getting up to temp before I pull them. The color just seems off.

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Old 08-19-2017, 08:54 PM
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Hard to tell without a pic to look at...

But...If the ribs are done and edible...What's the worry...
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Old 08-19-2017, 09:01 PM
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I would guess that they may be "enhanced" Posting a picture of the package and the ribs would help.
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Old 08-19-2017, 09:01 PM
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Just concerned I was pulling them too soon. I know its hard to get accurate temp read on ribs. I wrapped them in foil and put them back on.

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Old 08-19-2017, 09:14 PM
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No one temps ribs. Well..OK..maybe some do. But..post a pict. And..what’s yer rub? Maybe ya cured them? Hammy?
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Old 08-19-2017, 09:23 PM
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Quote:
Originally Posted by Richtee View Post
No one temps ribs. Well..OK..maybe some do. But..post a pict. And..what’s yer rub? Maybe ya cured them? Hammy?
Good point
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Old 08-19-2017, 09:42 PM
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How was the bite and flavor?

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Old 08-19-2017, 10:03 PM
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They baby backs? They can sometimes get pink all the way threw.
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Old 08-19-2017, 10:55 PM
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I've had ribs with little meat get pink all the way through. If you cooked them long enough I wouldn't worry about it. It's basically a smoke ring all the way through.
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Old 08-19-2017, 11:57 PM
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Quote:
Originally Posted by nickelmore View Post
I would guess that they may be "enhanced" Posting a picture of the package and the ribs would help.
Smith field st Louis,I used an all American rib rub from wall mart.I never took a pic just ate them. I'll get a pic next run all three came out like this. Lol

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Old 08-20-2017, 12:02 AM
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Quote:
Originally Posted by Richtee View Post
No one temps ribs. Well..OK..maybe some do. But..post a pict. And..what’s yer rub? Maybe ya cured them? Hammy?
I'm not sure ,maybe cured.I'll post some pics on the next cook.Maybe yiubguys can help me get what I'm looking for.

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Old 08-20-2017, 12:05 AM
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Quote:
Originally Posted by Jailer View Post
I've had ribs with little meat get pink all the way through. If you cooked them long enough I wouldn't worry about it. It's basically a smoke ring all the way through.
I think it was just like a ring all the way through possible. Idk I'll document better next run an get some pics up.maybe the pros can help a rocky out

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Old 08-20-2017, 07:20 AM
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depends on how you're making the smoke and how much smoke.
the curing agent is created by wood not being thoroughly combusted. So if the wood is wet or not hot enough - you'll get a larger cure/smoke ring.

You'll also be generating some fairly unpleasant compounds as well.
So check the wood and combustion temps/method.
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Old 08-20-2017, 09:30 AM
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Default All pink ribs

I recently cooked some racks of Smithfields baby back ribs from Walmart for a graduation party.

Your right, the baby backs on the top do have a pink tinge compared to the longer spare ribs on the bottom. You know they're nice and done when they start pulling back from the bone...





So now I have a question for the experts... I usually smoke my briskets & ribs with Oak or Pecan. Lately when I pull the briskets off to finish in the oven I've been switching to some Apple wood I recently picked up for the ribs. Notice the dark black bark on the ribs in the top left of the pan. I hope this is normal for Apple wood as I never had that dark a bark when I smoked the ribs with Oak or Pecan.

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Old 08-20-2017, 10:31 AM
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Hmm almost looks like yer temps crept up some... Or..ya got a hot spot? apple’s not all that heavy a smoke. Properly burnt anyway.
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Old 08-20-2017, 10:44 AM
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Default All pink ribs

Quote:
Originally Posted by Richtee View Post
Hmm almost looks like yer temps crept up some... Or..ya got a hot spot? apple’s not all that heavy a smoke. Properly burnt anyway.


Those baby backs were on the far side top rack of my reverse follow away from the hot spot and under the smoke stacks. It seems every time I use the Apple I get a really dark almost black bark. I've also noticed the Apple burns really hot and takes less wood to hold temp.

I was kinda hoping it was the wood and not my cooking skills... but I have been known to char a thing or two.


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Old 08-20-2017, 11:07 AM
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Is the apple wood seasoned and dry? It does appear as if something is amiss. Do you lay your splits on top of the firebox to make sure they are warm and dry before you put them in the fire box(helps with a cleaner burn)?
It does look like the temp may have gotten away from you at some point and got a hot spot in your cooker.

Pull back of meat is not a good or true indicator of doneness of ribs. I have seen ribs that were done with no pullback and others that had a lot of pullback and were not done.
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Old 08-20-2017, 11:23 AM
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The Apple seems well seasoned by the splits in the end of the logs and I've learned my lesson the hard way about smoking with wet wood.

That Apple has crystallized sap all over it and I was thinking this sugar was causing the dark char???




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Old 08-20-2017, 11:26 AM
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Didn't mean to hijack your thread dynamite, but I just happen to have some pics on my camera roll of the Smithfield ribs you were takin about.


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