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[–] • 1 pt

Killer hogs bbq rub, black pepper some seasoned meat tenderizer. Could be the Killer hogs but I've done them without and still got that deep red. Sauce was applied last 15 minutes, Homemade (ketchup, mustard, vinegar, black pepper, worcestershire, sriracha for heat, brown sugar and a few other common spices)

[–] • 1 pt

The color looks like Char Siu though.

When I smoke/bake/grill ribs, I get a golden brownish color instead. Must be the mustard/honey/ginger mix I use to coat them with at the last 10 minutes.

[–] • 1 pt

I wouldn't cheat like that, at least not with a smoker. before I owned a smoker I had thought of it, but could never remember the name.

[–] • 1 pt

Looks good. I would eat it if you didn't put that sauce on it.

[–] • 1 pt

tbf they looked amazing sauceless. it was a very thin sauce and I only applied 1 light layer.

[–] • 1 pt

I would still eat it with the sauce, but I would prefer plain with Cayenne pepper.