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Quote from: teesquare on January 02, 2013, 05:05:17 PMQuote from: Over Dunn on January 02, 2013, 04:15:23 PMAny body got ideas how to keep those ribs from getting so dark. Thinking comps. I tabled my loin backs after one hour twenty minutes, and the taste and pull were great. IT between the bones was 186, when I pulled them. ODIs it possible that the ribs are just cooking faster than predicted, and you could pull them sooner? I have found that chicken halves cook perfectly in 1-1/2 hrs. vs the recommended times.....Would a sugary rub contribute to the darker color on the ribs??
Quote from: Over Dunn on January 02, 2013, 04:15:23 PMAny body got ideas how to keep those ribs from getting so dark. Thinking comps. I tabled my loin backs after one hour twenty minutes, and the taste and pull were great. IT between the bones was 186, when I pulled them. ODIs it possible that the ribs are just cooking faster than predicted, and you could pull them sooner? I have found that chicken halves cook perfectly in 1-1/2 hrs. vs the recommended times.....
Any body got ideas how to keep those ribs from getting so dark. Thinking comps. I tabled my loin backs after one hour twenty minutes, and the taste and pull were great. IT between the bones was 186, when I pulled them. OD
