I an in the middle of smoking two 5 pound pork spare ribs and after almost three hours in the smoke with a thin blue smoke the entire time the ribs dont seem to have much of a char or crust on them yet, although I just applied the mop after two hours of smoking so maybe that has something to do with it. What is everyones take on it? I want that nice crispy char look to them like I see on everyone elses ribs! Any help would be great, I'm getting ready to foil them for two more hours...
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11/24/09 at 7:42pm