You want bark? Then shut the damn lid!

fatty patty

Fire Starter

Original poster

Jul 26, 2014

33

12

Wisconsin

• Aug 6, 2014

• #1

Baby backs 1.9lbs
Membrane off
Smoke: Texas mesquite
Fuel:kingsford brickets
Smoker: wsm/ 18.5
Temp:240-250
Time: 3.5hrs

Learned that spritzing just washes away rub and takes bite away from rib. My thanks to yardbird rib rub. Great rack! Too good to eat.

 

pc farmer

Epic Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Feb 17, 2013

16,297

6,010

Central Pa

• Aug 6, 2014

• #2

That's one fine rack you got there.

 

padronman

Master of the Pit

May 5, 2011

1,551

117

San Marcos, California (North San Diego County)

• Aug 6, 2014

• #3

Excellent looking RACK!!!  

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Aug 7, 2014

• #4

LOL... yup the title says it all.

I also like to give mine a last minute sauce and high heat char on my gas grill right at the end.

 

grillmonkey

Smoking Fanatic

Jun 15, 2014

850

80

Twin City, GA

• Aug 7, 2014

• #5

I'm starting to think that just because I'm having a little trouble with my ribs that there is some vast, site-wide conspiracy going on to throw it up in my face. If not, then great job Patty, they look wonderful.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 7, 2014

• #6

Looks good. 

Happy smoken.

David

 

talan64

Meat Mopper

May 5, 2011

278

19

Pflugerville, Tx

• Aug 7, 2014

• #7

Learned that spritzing just washes away rub and takes bite away from rib. My thanks to yardbird rib rub. Great rack! Too good to eat.

Click to expand...

Too good to eat?  Send it my way then, it does look good, but I NEVER saw a rack that looked TOO good to eat.  Bet it was mighty tasty.

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Aug 7, 2014

• #8

Looks great.
Never had problems with a mop washing away rub.
I don't try for a bark on ribs albeit a very thin layer of caramelized sugars is preferred
I have found layering of flavors has been my best to date.
Even a slight char to add another depth of flavor.
You're ribs look awesome.