or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Help with rib "bark"
New Posts  All Forums:Forum Nav:

Help with rib "bark" - Page 2

post #21 of 24
Quote:
Originally Posted by vosserr View Post
 

Just bought some spare ribs that I am planning on smoking later this afternoon. Using my WSM 18.5 with some pecan. Normally I coat my ribs with mustard, then add a nice rub before throwing them on at 225-230F (using the 3-2-1 method). Ribs have been coming out great, but still not completely to my liking.

 

Anyone know how to get a nice crunchy bark while smoking ribs? Not sure if I should coat them in some sort of honey or molasses while smoking or something else (possibly change the temperature?). I don't necessarily want them to be dripping with sauce, just a nice coat on top. Thanks in advance everyone, and will post come pictures up when they are done! 

 

Quote:
Originally Posted by Noboundaries View Post
 

Ooooh, wet to dry, I LIKE that idea!


Well, hers my deal I have done since I started attempting to smoke. And here isi in the middle, between,  on my own, before reading internet. Applied commercial rub night before and lots of brown sugar.  Watered down whatever bbq sauce with bottom of whatever is in bottom of pan after all night and pour over ribs before smoke. Just smoked till pull back or whatever on hedge. We loved it. Poured sauce all over it. Luv the 3-2-1 and lately never got past 3-2 and dont care about bark which is the last hr is all about. Don't  need a sauce anytime any method here. Happy smokin, Dave:biggrin:

post #22 of 24

Depends on what you are going for but you won't see many competition teams using the "no foil" method. That's just crazy. No, you don't HAVE to foil to get great ribs, but if you know what you are doing, foiling can be your best friend. To each his own though. I never really met a rib I didn't like! 

post #23 of 24
Spare ribs, no foil.
post #24 of 24
Quote:
Originally Posted by Stabone View Post
 

Depends on what you are going for but you won't see many competition teams using the "no foil" method. That's just crazy. No, you don't HAVE to foil to get great ribs, but if you know what you are doing, foiling can be your best friend. To each his own though. I never really met a rib I didn't like!

Most competition teams will tell you that they don't even like their competition ribs.  They are focused to be for just one bite.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Help with rib "bark"