Thanks everyone for the help with getting the temperature correct. I used my BGE for the first time yesterday! I cooked this spare ribs. Aren’t they a beauty…Seriously though, I’m new to grilling. The taste was amazing, but the appearance is suffering. Maybe less rub next time?
by NinjaPirate007
10 Comments
…the sound of taps can be heard off in the distance…
Lots of sugar in the rub can carbonize and give the charred look. I tend to avoid sugar for long cooks and instead opt for a finishing sauce that’s sweet if it is called for.
There’s no way that didn’t taste like a ton of char. Honestly follow some kamado influencer on YouTube. Whatever you did, it looks like a waste.
RIP nice ribs. But whatever, it happens.
WTF dude. How? WHY??
Use turbinado sugar.
One thing I’d check is that your thermometer is reading correctly. Boil water and check the thermometer reads correctly. Water boils at 212, unless you live at higher elevation. Anyway, this will tell you if you’re at the temp you think you are.
Want
I use just a little sugar on the rub, and I cook around 250-275°. If I’m cooking 300-325°, I don’t use any sugar in the rub.
Some grilling gurus to check out
Malcolm Reed, How to BBQ right on YouTube. This man loves to smoke meat. Start here
Steven Raichlen, PBS and probably YouTube
Chuds BBQ
Pour a glass and try again.