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Pork ribs, less bark?

post #1 of 4
Thread Starter 
Does anyone know of an effective way to reduce the amount of bark on your ribs without reducing the rub? I slather with mustard then rub em down, seems like I always have a little more bark than I want....
post #2 of 4
Try eliminating the mustard for starters. Your rub will stick without it, and it really does very little for the flavor of the finished product. Do you foil or no-foil? If you're a no-foil guy, you can reduce the bark some by doing a version of a 3-2-1 cook. No bark should be added while the ribs are cooking in the foil. Then reduce the amount of time unwrapped on the backend should get ribs that are good and done but with some less bark.

Hope any of this helps...Good luck!

post #3 of 4
Thread Starter 
Thanks ill get rid of the mustard and see how it goes!
post #4 of 4

If you want less bark, be sure to foil.  The steam will break the bark down.  I did a rack of St Louis ribs yesterday, used mustard (I don't always) and my rub. Using 3-2-1 foiled at 250 for 2 hours.  There was very little bark.

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