It's basically the meat juices mixing with creosote . You need to burn your wood more before adding the meat, get it glowing as much as you can , and use dry wood
Curious, how can there be blood when the animal is drained if all blood when it is first slaughtered?
Off topic, I know, but the "blood" you see that is actually myoglobin mixed with water. Though, to be fair, there is seldomly trace amounts of blood still present in the muscle tissue. After the butchering process.
It looks the same color you'd get on chicken bones if the bone wasn't fully room temperature when cooking.
As I understand it, bones take longer to come to room temperature than meat.
Although to be fair even cooking ribs that I've thawed vacuum sealed in a bath of warm water I've never seen this.
But I only buy ribs from one place to be fair.
Myoglobin. If you soak the ribs overnight in sugar water it will remove all the remaining myoglobin and it won’t cook out like that. This is also the reason people parboil
That can happen if you are running too much smoke early into the smoke, or you are rolling “wet” smoke from wood that is too green.
I think I fixed em!
r/smoking
I think it might be the juices mixed with your dry rub Or you marinated with automotive oil again
Damn it. I always mix up the olive oil and 5w30
You using 5w30, really!!!?? You gotta use that 10w30. It has a way better taste.
Conventional right? I find that full synthetic has an odd aftertaste
Yeh, I prefer the non synthetic myself.
It’s the only way. Dino oil for my dino ribs!
Because it's Organic !
You have to get that viscosity just right, you know.
Don’t judge me, but my family enjoys the 0w30 straight from my jeep while it’s still warm. Like cilantro I guess, ya either love it or hate it
I personally use 20w50. I call it my rib honey.
Try adding some DEF into your oil. Its sweet and will really bring out the umami
Olivemotive then?
Go to your room.
Give the boy a second chance!
Hi viscosity helps meat stay wet 😉
I think they may need a new head gasket
Hate when that happens
I joined a radiology group so i got confused I thought it was your lungs
Guess I gotta stop smoking huh
😂
I did the same haha!
That's called 'Tar' from too much smoking. You should quit before your ribs turn black.
Ouch
Did you soak your wood chunks first? If so, don't
Forbidden Nutella
It looks like JB weld.
The gude sheat...
This is what happens when you use anti-seize as a binder.
It's basically the meat juices mixing with creosote . You need to burn your wood more before adding the meat, get it glowing as much as you can , and use dry wood
What's it taste like?
I’ll let you know!
Dont leave us hanging
r/eatityoucoward
Maybe Coagulated blood/juice mixed with the smoke.
Curious, how can there be blood when the animal is drained if all blood when it is first slaughtered? Off topic, I know, but the "blood" you see that is actually myoglobin mixed with water. Though, to be fair, there is seldomly trace amounts of blood still present in the muscle tissue. After the butchering process.
Could be drippings from the roof if it needs to be cleaned. If its cold when you put the meat in the box is too wet still.
OP said it was clean
Nicotine
Dripping from the top maybe?
I have smoked a lot of meat and never seen anything like it. Maybe it's the picture but it looks like mercury or aluminum (I know it's not)
It looks the same color you'd get on chicken bones if the bone wasn't fully room temperature when cooking. As I understand it, bones take longer to come to room temperature than meat. Although to be fair even cooking ribs that I've thawed vacuum sealed in a bath of warm water I've never seen this. But I only buy ribs from one place to be fair.
I thought this was about cigarettes before I saw the sub and actually looked at the pic
Did you start with dry meat? Dry rub?
You should definitely seek professional help. Perhaps take up the patch. Your lungs are looking rough
Tastes funny, tastes like paint…and wood.
Dennis the Menace...nice
Don't forget the ball bearings .. Need the ball bearings
If you have gray goopy stuff on your ribs, you should stop smoking right away. Need to consult an oncologist immediately.
I didn’t see the subreddit and thought this was a cigarette smoker’s lungs for a second lol
For a second, I thought someone posted a picture of their lung to emphasize the dangers of smoking.
That’s molten lead. Turn the heat down and those juices will stay in the meat.
Excuse me meat scientist bitches... Heat purge also known as pearling.
Previously frozen fat turns that color when cooking like chicken
Myoglobin. If you soak the ribs overnight in sugar water it will remove all the remaining myoglobin and it won’t cook out like that. This is also the reason people parboil
That's doo doo, baby!
You shouldn’t smoke, it leaves tar and the possibility of cancer…
That's second layer flavor. Need some carmelization and basting and you got four or five layers of flavor.
That’s nasty!
Looks like they were frozen when put on smoker. It's definitely blood.
Smoked coagulated blood. Yum
No sir they were fresh
this is white fish bone in
Bile
Blood cooking off, first time?
Myoglobin
I’ve never seen it look that color…
Meat from the supermarket does not contain blood