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What's the Ingredient that gives competition rib rubs that bright red color?
Posted on 5/14/20 at 1:48 pm
Posted on 5/14/20 at 1:48 pm
And it can't be just be paprika can it? I've tried and tried to replicate that bright red coloring in many of the higher end rubs and can't seem to get there. Mine always turn out very earthy and deep maroon.
I've even added tumeric, but it's so strong you can't put enough to get that kind of color.
In case anyone is wondering, this is the color I'm talking about.
I've even added tumeric, but it's so strong you can't put enough to get that kind of color.
In case anyone is wondering, this is the color I'm talking about.
8
Posted on 5/14/20 at 1:49 pm to Jack Ruby
Smoked Paprika?
Posted on 5/14/20 at 1:55 pm to Fun Bunch
Whatever it is, it's got to be pretty tasteless from what I can figure because of how much you'd have to put in there to keep it that bright red. And smoked paprika may be too strong.
Posted on 5/14/20 at 1:55 pm to Jack Ruby
annatto seeds?
Posted on 5/14/20 at 1:58 pm to Bunsbert Montcroff
They get that bright red from the glaze. Same way with the chicken thighs.
Posted on 5/14/20 at 2:03 pm to Jack Ruby
Have you check the ingredient list?
I would imagine is the items listed as (color)
Posted on 5/14/20 at 2:33 pm to Jack Ruby
Tomato powder is what was used by some competitors to enhance the redness.
Posted on 5/14/20 at 2:41 pm to Jack Ruby
Isn’t some of the red color related to the smoke ring? Look up all the various ways to enhance smoke ring and you’ll see what I mean. ETA I mean red color in the cooked item not in the rub.
This post was edited on 5/14/20 at 2:42 pm
Posted on 5/14/20 at 3:22 pm to hungryone
I've one several comps using food coloring. You would be amazed at what some teams do to win a trophy.
Posted on 5/14/20 at 3:25 pm to Jack Ruby
Paprika and Tomato powder.
Posted on 5/14/20 at 4:33 pm to Jack Ruby
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.
Posted on 5/14/20 at 4:38 pm to Jack Ruby
Maybe unrelated but what is on all of the meat at Ideal Market? Everything looks like it’s dipped in iodine.
Posted on 5/14/20 at 5:56 pm to Ljcoonass
RE: Ideal, that’s achiote paste (annato). It’s a common spice in Mx, and it is a strong colorant. Achiote/annato is the substance that makes cheddar cheese orange.
Posted on 5/14/20 at 6:25 pm to Crawfish From Arabi
quote:
Crawfish From Arabi
The man has spoken.
quote:
Tiger Ryno
Only thing you've ever "one" (sic) is a crayon eating contest.
Posted on 5/15/20 at 9:29 am to Crawfish From Arabi
quote:
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.
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?
Posted on 5/15/20 at 11:16 am to Tiger Ryno
quote:
I've one several comps using food coloring.
I’ll go ahead and give you the only upvote. Bunch of humorless schmucks in here.
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