Hello all,
I had only my second stab at pork spare ribs today. At the end of it all, the meat was fall off the bone and had a great smoky flavor. That said, I wasn't sure if the outside was burnt or if it was bark. How does one tell the difference? The outside was quite dark (black in many parts), and I was disappointed that there was not much to discern with regard to the components of the rub. It seemed like a waste of spices. There was sugar in the rub, and I put honey on before foiling so it made me wonder if the sugar burnt. On the other hand, how else do you get "bark"?
Thanks,
David
I had only my second stab at pork spare ribs today. At the end of it all, the meat was fall off the bone and had a great smoky flavor. That said, I wasn't sure if the outside was burnt or if it was bark. How does one tell the difference? The outside was quite dark (black in many parts), and I was disappointed that there was not much to discern with regard to the components of the rub. It seemed like a waste of spices. There was sugar in the rub, and I put honey on before foiling so it made me wonder if the sugar burnt. On the other hand, how else do you get "bark"?
Thanks,
David