A Rib I done

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daznz

Fire Starter
Original poster
Jul 17, 2008
49
11
Tauranga New Zealand

Here is a beef rib I done on the weekend is the glaze/bark to dark? I used the 3 2 1 method

the meat was very tender and very tasty the bark was chewy and tasty as well nothing burnt or bitter.

It just concerned me when I took some to work and someone said oh that looks burnt.

You eat with your eyes first so that comment worried me. There is only 2 Tablespoons of raw

sugar in my rub.
 
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Looks Real Nice from my house!!
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Mighty Tasty!!
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Bear
 
 

Here is a beef rib I done on the weekend is the glaze/bark to dark? I used the 3 2 1 method

the meat was very tender and very tasty the bark was chewy and tasty as well nothing burnt or bitter.

It just concerned me when I took some to work and someone said oh that looks burnt.

You eat with your eyes first so that comment worried me. There is only 2 Tablespoons of raw

sugar in my rub.
The other posters know what they want and I want some too. They look great! The person who made the comment has never been around great Q,  yours looks great!. You are right I eat with my eyes and they are hungry. I better go eat some breakfast.      Jted
 
 
The other posters know what they want and I want some too. They look great! The person who made the comment has never been around great Q,  yours looks great!. You are right I eat with my eyes and they are hungry. I better go eat some breakfast.      Jted
I agree
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Here is a beef rib I done on the weekend is the glaze/bark to dark? I used the 3 2 1 method

the meat was very tender and very tasty the bark was chewy and tasty as well nothing burnt or bitter.

It just concerned me when I took some to work and someone said oh that looks burnt.

You eat with your eyes first so that comment worried me. There is only 2 Tablespoons of raw

sugar in my rub.
It looks great to me,  I don't see burnt in pic at all.  What type of rub did you use ?   Nice Job
 
Wonderful photo and it looks fine.  It really is personal preference.  Since none of it smelled, or tasted like it was burnt, and you enjoyed it, good on you!!!  Keep up the great work!

Congratulations!  
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Daznz, That looks great to me. Send me a full rack of those and I'll let you know what I think. I don't see anything wrong with the glaze. You said that you only used 2 Tbs. of raw sugar. I don't know what raw sugar is in NZ, but here we refer to "sugar in the raw" or turbinado sugar. If you're using table sugar, try turbinado or brown sugar. They don't burn as easily or get as dark as table sugar. They still look good to me. Good luck and keep on smoking, Joe
 
Daznz, That looks great to me. Send me a full rack of those and I'll let you know what I think. I don't see anything wrong with the glaze. You said that you only used 2 Tbs. of raw sugar. I don't know what raw sugar is in NZ, but here we refer to "sugar in the raw" or  sugar. If you're using table sugar, try turbinado or brown sugar. They don't burn as easily or get as dark as table sugar. They still look good to me. Good luck and keep on smoking, Joe
Cheers Joe, Their on there way
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 yes the raw sugar I use is turbinado

Daza
 
 
It looks great to me,  I don't see burnt in pic at all.  What type of rub did you use ?   Nice Job
I just used Jimmy J's multi purpose rub and added little more chilli less sugar a bit of thyme etc. still just

playing around with different flavors
 
Well I placed 4th in my first comp here in NZ  same dish as posted in this thread .. Mistakes I made, I didn't plate the coleslaw
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 and my ribs where not braised

as well the ribs were bigger than I had been using and needed a higher heat in that time frame of 2 hours.. Amazing what pressure can do at the time

I learnt a lot great day out with like minded people
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Well I placed 4th in my first comp here in NZ  same dish as posted in this thread .. Mistakes I made, I didn't plate the coleslaw
icon_evil.gif
 and my ribs where not braised

as well the ribs were bigger than I had been using and needed a higher heat in that time frame of 2 hours.. Amazing what pressure can do at the time

I learnt a lot great day out with like minded people
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Hi,

Dazn,z ribs  that have to be turned in 2 hours no wonder you don't use sugar. We talked about it burning so I looked it up and found that that the  magic number that sugar  is bitter is 350f. That changes at altitude. Sugar starts to start browning but retaining a good color at  about 245.   In any case here is the link from a candy source.

http://www.exploratorium.edu/cooking...ar-stages.html    Jted
 
Cheers for that.. the ribs were done for 6 hrs the 2 hrs was the braising time. I needed to run it hotter.. lessons learnt.
 
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