I would be very careful salt brining and using Killer Hog. It contains a lot of salt in it. You can go to Amazon the Q & A section and find out exactly how much and check the label it will probably 1st or 2nd, this is why Meathead's rubs contain no salt.
Announcement
Collapse
No announcement yet.
Why do my ribs come out so dark?
Collapse
X
-
-
Careful on your salting. Brining and then using Killer Hog rubs will all add excess salt to your meat. One 12o/z bottle of Killer Hog has 6 1/2 TBS of salt in it. Also see Meatheads article on salt in the free section. I make my own and know a lot of others do.and either brine of rub with salt the night of day before.Last edited by mountainsmoker; July 9, 2019, 07:13 PM.
-
Here is Meatheads comment from the "Science of Salt" Briners beware of double salt jeopardy!
Rubs are a great way to add flavor to meat. Brines are also a great way to add flavor as well as moisture. Rubs often contain a lot of salt. You can use both a rub and a brine, but beware of double salt jeopardy. If you use a brine and then a rub, you should make your own rub mix and leave the salt out of the blend. A salty rub on top of brined meat can make the meat unbearably salty. Never brine meat t
-
-
Moderator
- Nov 2014
- 13625
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
You can also try just a simple salt and pepper rub and see how they come off of your smoker. Then you will be able to tell if it is the rub, the wood or your smoker. Again, my guess is that it is all that sugar you are putting on the ribs, that is contained in the rub.
- Likes 2
Comment
-
Some of my smokers give me different types of bark. The KBQ has an awesome dark reddish color to the bark, My PBC and BGEs give me really nice black bark. I love it all but there is a difference in appearance. As long as your bark is not too thick, burned or inedible, it really doesn't matter what color it is. TripleB
-
Yeah, I hear ya. But I like a nice mahogany color on ribs and that’s what I’m shooting for. Appreciate all the input from my BBQ bros. Look forward to trying different techniques, rubs, woods and smokers to achieve my rib color goal. Hey, I’m old....what else am I gonna do for fun
Announcement
Collapse
No announcement yet.
Comment