re: What's the Ingredient that gives competition rib rubs that bright red color?

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Oleoresin. I have it in mine, and Malcom actually has it in his as well.....hence the extractives of paprika. Some guys use different oils too. As someone else said, it is practically flavorless.

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So you add it for looks in the meat or just the look of the rub? What does it due to the final product? Are these for dry ribs? I'd think once you add anything wet to them the look of the dry seasoning would be moot?