I use Paprika in all my current rubs. Do you use a wet base under your rub? Again here I almost always use some mixture of mustard painted on before adding the rub. Just offering up what I do and I do get a nice bark but I really can't give you a def answer as to why. Now that is kinda disturbing when I think about it.
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
Thanks Solo. I have used mustard and I like it. I don't always have it handy so I frequently just use Pam as a binder. I was thinking maybe the cheapest house brand generic Paprika that wouldn't effect the flavor as much but still add color?
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Rick, are you trying to any meat in particular you are having this trouble with? on pork I have found a lighter coating of rub at the beginning and a second coat during wrap gives me a nice red color.
Actually it was more on brisket than anything. My pork rub has a decent color - never thought about a second coat when wrapping...
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Thanks Smokinff ... I kinda suspected paprika but I'm still learning my way around spices in general ...
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Just ground tea from a tea bag?
I've got instant around here all the time....
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Brewed tea Rick,
we did the tea thing on ribs here at HQ yesterday... Looked awesome! I must say them were the reddest ribs I have cooked. these had a light coating of blues hog on them.
If it's brewed tea then you are brushing it on at the end of the cook?
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Obviously! Large amounts of NICE tea will change the color of most anything ....
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
I would say that on brisket, trying to get a red sort of color it would be chili powder more than paprika. My briskets are a darker color with brown and black as the primary 2 colors. But I often use a dark marinate, and just add smoke.
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
Im assuming he's referring to spritzing with tea. Yesterday Mike & Frank mopped with tea & the meat came out a awesome color. On brisket I keep my rub pretty basic & let the beef speak for itself. Basically Lawrys Season Salt, Paprika, Chili Powder & heavy on the coarse ground pepper. Bark turns out awesome
Thanks for all the suggestions guys ... I've got enough now to try a new approach next weekend....
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)