Bark color question

[Gizmo]

So I've got a rub I really like but the bark it produces doesn't have the customary mahogany color - in fact it's downright non-existant.

Any suggestions of what to add to the rub to get there?

Paprika?
Chili powder?
Oregano?

[The Czar]

Love? Tenderness? Care?

[SoloQue]

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.

[Gizmo]

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?

[Frank_Cox]

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.

[Gizmo]

Actually it was more on brisket than anything. My pork rub has a decent color - never thought about a second coat when wrapping...

[SmokinFF]

In the rub I mix up, paprika does the trick for me. I'm nowhere near the comp thing, but I feel it turns out pretty good.
Just my $.02

[Gizmo]

Thanks Smokinff ... I kinda suspected paprika but I'm still learning my way around spices in general ...

[SmokinFF]

Also add Tea while smokin, the color will look great on anything.

[Gizmo]

Just ground tea from a tea bag?
I've got instant around here all the time....

[Frank_Cox]

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.

[Gizmo]

If it's brewed tea then you are brushing it on at the end of the cook?

[SmokinFF]

Oh, I was unaware you could brush them with tea. I meant drink copious amounts of Nice Tea.

[Gizmo]

Obviously! Large amounts of NICE tea will change the color of most anything ....

[Frank_Cox]

I poured it in when I wrapped. you gotta rub them also.

[Rodcrafter]

Rick,

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.

[Joe D]

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

[El Gato]

I think the problem is the pam,

but i could be wrong!

[Smokeone]

D, all of the above.
I agree on the paprika. I am intrigued by the tea baste, and now I need a snack, with some nice tea to wash it down!

[SmokinFF]

Sure, just rub it in. 35 hr no hitter here.

[Gizmo]

Thanks for all the suggestions guys ... I've got enough now to try a new approach next weekend....

[Joe D]

Let us know how it turned out. Tea gave a awesome color on those ribs @ the hq Saturday. I ate leftovers for breakfast...

[Tom_Heath]

There was ribs saterday,,,,, they told me that we ran out.

[The Czar]

There was ribs saterday,,,,, they told me that we ran out.

Somebody fibbed to you....

[Smokeone]

Seems to be a trend in the last couple of posts.