I tried ribs last weekend. They where pork, Louisianna cut.
According to my temperature probe they were slightly over cooked 180F. The meat wasn't falling from the bone and some pieces were a bit pink.
I didn't use a cure but I used a rub with a good portion of salt in it. The meat was a bit dry but not like jerky. I cooked it at 200F for 4 hours.
When I reheated some in the microwave the meat still had some pink to it. Is the salt acting as a cure? Is the salt drying out the meat a bit?
Any advice would be appreciated. Thanks.
sueblazer03,
The salt can give your meat a pink color. BBQing with Charcoal can also give the meat a pink color known as a smoke ring. Some BBQ competitors will give their product a slight coating of tender quick to give the meat a smoke ring when it is finished.
Some smoker and BBQers here feel that the salt or rub should not be applied until just before you start your cooking/smoking.
Here is a great link started with 'ColdSmoke' and contributed to by just about everybody here. I will also bump the thread, it is under the Meat Section.
Whatever you do, don't give up on Ribs in the Bradley. You will get them perfect!!!
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=161
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="2"><b>Doug</b></font id="size2">
Thanks.