Why are they black?

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bizones

Newbie
Original poster
Mar 26, 2010
18
10
Jackson MO
I used oak splits to smoke some ribs in my brinkman offset smoker. The ribs came out black! Tasted good but not to pretty! I recently cut and split the wood myself from tree tops that were downed a year ago. Is it possible that the splits are still to green? Any help will be greatly appreciated!
 
If the wood was just split it is probably still a bit green. How long did you put the smoke to them? What temps did you have them at. Did your rub have a lot of sugar in it? Did you sauce them and then cook for a long time? That might be burnt sugar you are seeing.
 
I smoked them at 225* for about 6 hours. I used oak splits only so I guess I put smoke to them for 6 hours. I used a rub that isn't sweet, my sauce is but I didn't put it on until later.
 
I would check your thermos.

Smoking at 225 should not turn them black.

As far as the wood goes, Green will result in more creosote, but as you mentioned the ribs tasted fine so something else is amiss

Not a wood expert but the wood should be split then it can season properly, around 6 months.
 
Bizones,do you split your wood to a small size to fit your pit? You may be choking the fire with the fuel(too big to light quickly) and too big a fire causing unburned gasses and creosote to deposit on the meat.

This is a shot of my usual fire size in my 20X20 FB;

a7d360e2_newshots034-11.jpg
 the size is about 8" around and no flames.This gives me 220*f heat(with a 10*+/-) variation, and all TBS
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5259461e_Brisketfortommorow005.jpg


Notice how I pre-heat my wood on top of the FB.This helps to ignite the fire quicker.

  IMHO I would try a smaller hotter fire of embers only;this will clean-up the smoke and you'll have the "Blue" stuff
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Hope this helps and.................
 
I let it burn down to almost nothing but coals before I started but had to add wood at about the 3 hour mark.
 
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