How to Prevent Blackened Ribs

[Bonsai Chuck]

I am brand new to this but I read up a lot before smoking my first rack of ribs but my book knowledge doesn't help me with my problem. I need some advice from some seasoned experts. Anyway, I want to know how to keep the rub on my ribs from getting black. Here is how I smoked my first batch of ribs:
I have a new XL Primo, I also have a BBQ Guru CyberQ. I rubbed the ribs with Meathead's Memphis dust the night before and wrapped them in plastic wrap. I used lump charcoal, 2 chucks of apple wood, ceramic deflector plates, and a drip pan filled with some water. I warmed the pit up to 250 degrees (which remained consistent as I monitored it on my CyberQ) and I cooked them for 4 hours. They tasted great and did not really taste burned but they sure looked charcoal black on the outside. Just wondering what anyone would suggest to prevent this black discoloration next time?
Thanks,
Chuck

[jbeck1986]

You have a picture of this?

[DWCowles]

Welcome Bonsai Chuck

[DWCowles]

How is the smoke? Is it heavy white grayish smoke or light blue? The reason I ask is that heavy white grayish smoke can make the meat turn black.

[Huskee]

Sugar in rubs shouldn't burn until you're near 350F. It's not burnt sugar. My guess is the nature of insulated kamados and the smoldering wood.

Welcome to The Pit! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. https://pitmaster.amazingribs.com/fo...troductions-aa

[Bonsai Chuck]

Unfortunately I did not take a photo. They didn't look like anything to be proud of. I also forgot to check on the color of the smoke. That is a good idea. I only used two chunks of apple wood. Each was about 2 cubic inches. I did not soak them in water. I put them on the unlit charcoal at the beginning and did not add anymore after that.

[smokinfatties]

also, how did the color look throughout the cook? did they look good appearance wise at the 2 or 3 hour mark? If so i'd just say to pull and wrap them and put back on the cooker for the remainder of the time needed.

[Bonsai Chuck]

Good question. I didn't look at them until the 3 hour mark. They were charcoal black at that point but since they were not done I just left them on for an additional hour. They didn't look any different at the 4 hour mark.

[DWCowles]

In my mind there is two things that will cause them to turn black.
(1) is dirty smoke
(2) to high of a temp will cause the sugar in the rub to burn.
Did you used a digital thermometer to keep track of the pit temp or did you go by the built in thermometer? If you went by the built in thermometer that could be the problem because it can be 50+ degrees off.

[Breadhead]

In a Kamado... Up in the dome where the stock thermometer is mounted that temperature will be 30° to 50° higher than the cooking temperature at the grate level for the first couple of hours.

[fuzzydaddy]

Did you place your CyberQ air probe on the grate that the ribs were on, 2-3" away from the ribs?

[Bonsai Chuck]

Yes, I clipped it to the grate a few inches from the ribs. Is that the correct technique?

[fuzzydaddy]

Yes! 2 to 3" from the ribs reads the temp without being in cold air from the ribs.

[jbeck1986]

Do pork ribs ever come out like our pulled pork? Cuz I have had some hard core black looking pork butts that were outstanding when pulled.

[fuzzydaddy]

Here's photos of 2 rib cooks using Memphis Dust Bonsai Chuck and jbeck1986

[richinlbrg]

You and me both!

[Huskee]

I just love that top pic. It belongs in a cookbook under "Perfect Rib Bark".

[Meathead]

They are perfect

[GBA]

Maybe bark mistaken for burnt?

[fuzzydaddy]

I thought by posting some pics I could give something for Bonsai Chuck to compare to.

[Bonsai Chuck]

Fuzzy Daddy:
Your ribs look amazing. I want mine to look like that!

[vandy]

I think everyone wants their ribs to look like that. Great, now I am craving ribs, thanks fuzzydaddy! they do look amazing though!