A Rib I done

Discussion in 'Beef' started by daznz, Jun 23, 2015.

  1. 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.
    terrobonz likes this.
  2. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Looks great buddy
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Real Nice from my house!![​IMG]

    Mighty Tasty!![​IMG]

  4. johnnie walker

    johnnie walker Smoking Fanatic

    I would sure eat it! Looks mighty tasty to me.
    Last edited: Jun 23, 2015
  5. Cheers guys [​IMG]
  6. 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
  7. I agree [​IMG]
  8. It looks great to me,  I don't see burnt in pic at all.  What type of rub did you use ?   Nice Job
  9. frosty

    frosty Master of the Pit

    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!  [​IMG]  
  10. mummel

    mummel Master of the Pit

    Looks amazing. 
  11. joe black

    joe black Master of the Pit OTBS Member

    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
  12. Cheers Joe, Their on there way [​IMG]  yes the raw sugar I use is turbinado

  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great!! Nice job 

    A full smoker is a happy smoker 

  14. 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
  15. 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 [​IMG]  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 [​IMG]
  16. 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
  17. 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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