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Crunchy Crust With 3-2-1?

post #1 of 8
Thread Starter 



Sorry if this is common knowledge or has been covered extensively before -- I assure you I did attempt to search.


I wanted to give my next rack a nice, crunchy rub crust.  Would the 3-2-1 method necessarily preclude a crust or would the rub just wind up all soggy, even after the final "1" step?


Hope you can answer; any other tips welcome.







post #2 of 8

After you pull them from the smoker you could try saucing the ribs and grilling over high heat to carmelize the sauce.

post #3 of 8

I have found if you used a sugar based rub they will be more crusty.   Molasses, honey, brown sugar etc.


I did a rack last week smeared with molasses then covered in brown sugar.  Turned out real good.

post #4 of 8

If you skip the foil and just smoke all the way till done, with the rub, and a spray (I use apple juice and rum), you will get a nice crispy bark on the outside of the ribs.  I just did 2 racks of pork ribs on Sat and 2 racks of babybacks on Monday, just as I described, and we got the nice barky crispy outside.

post #5 of 8

I think you was given good advice...Try not foiling or use very high heat after you foil and use with high sugar content rub...just eb careful not to burn

Good Luck

post #6 of 8

I to have just tried my first unfoiled ribs this past weekend and they came out nice with a little crunch to the exterior. I like them but I think I'm going back to the foil. But that's me..... 

post #7 of 8

Crunchy ribs

post #8 of 8
Thread Starter 

Cool, thanks for the lowdown!



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