I recently bought (iPad Kindle app version) Franklin's BBQ Manifesto. Good read and reference. He goes fairly deep about his BBQ, including his rationale what he has learned. He is a stick burner purely so some of it doesn't apply, but there are some things that I have been trying. One is butcher paper for wrapping, and hell, wrapping in general (see my post "Forgive me father, for I have wrapped!" for details on my newfound fondness for wrapping).
Not to rehash that previous post, but I have been employing wrapping with butcher paper on my smokes. I have become a fan of this method. A few months ago I acquired a pellet pooper and have discovered that I can now get really nice bark and wrap! Who'd a thunkit? In short, I wrap late in the smoke after adequate bark has formed and I wrap with butcher paper. Bingo.
Another thing I have been doing is experimenting with the rub. I went heavy course black pepper. For the ribs I kinda did my basic rub (a basic modification of a combination of Jeff's recipe and another one) and added a bunch of pepper. Contributes to the texture of the bark.
So here is a few lame shots of some St. Louey ribs I did today. I promise get back to more frequent posts and Q-View, providing that other thing that keeps me busy (work) cooperates.