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  1. kargov

    First-time ribs: horrible, why? Main issue: no bark.

    Thanks so much for writing this, Eric. I'm a bit overwhelmed by it all—I don't quite understand how to setup the water-pan correctly, with the water / pea-gravel / drip protection, etc. Your ribs look fantastic and the article has convinced me this works, I'm just not quite sure how to execute...
  2. kargov

    First-time ribs: horrible, why? Main issue: no bark.

    What do you marinade your ribs in? Do you find it to have much benefit? Got it...rub soaks into the meat. Will apply more rub after unwrapping. Will do this on my next run should all else fail. Cheers. Got it. Does this dry out the ribs? Got it. Thanks a bunch. Will definitely smoke longer...
  3. kargov

    First-time ribs: horrible, why? Main issue: no bark.

    By bark, I just mean a light crisp to the outside. Like, really light. Just so much that the rub is caramalized, it's not soggy, gooey, or powdery. That the rub sticks and doesn't slide off with your finger. The pics are misleading; they tasted horrible.
  4. kargov

    First-time ribs: horrible, why? Main issue: no bark.

    I let them sit 10m per side after rubbing so they stuck. When the plastic wrap was removed, very little rub came off. It was all intact. I applied more rub after removing from foil, though that didn't seem to help. Perhaps it would be best not to leave overnight, and simply apply the rub an hour...
  5. kargov

    First-time ribs: horrible, why? Main issue: no bark.

    Thanks all.   How long does BBQ sauce need to caramalize? What's the best way to approach that? Blast the heat for a short amount of time? The rub is 70% brown sugar. Will definitely skip the foil.   Certain parts did have have ~1/2" pullback. The issue is, in the photo, a lot of those...
  6. kargov

    First-time ribs: horrible, why? Main issue: no bark.

    Thanks for the response! How do you spritz with ribs on the bottom rack, given the lid would need to be off for an "extended" time to reach them? What are some things I can do to increase bark formation? I mean, if there was no bark that's one thing, but the rub on these ribs was gooey and...
  7. First-time ribs: horrible, why? Main issue: no bark.

    First-time ribs: horrible, why? Main issue: no bark.

    • kargov
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  8. kargov

    First-time ribs: horrible, why? Main issue: no bark.

    Hey all, On Saturday I tried smoking ribs for the first time. They turned out horribly, and have turned off my family from smoked meat. I'd like to learn why this was, so I can correct these issues moving forward. My process: - After I was turned down by six butchers (tough to find spares in...
    • kargov
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    • Replies: 32
    • Forum: Pork
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    • kargov
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    • Album: First-time ribs: horrible, why? Main issue: no bark.
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    • Album: First-time ribs: horrible, why? Main issue: no bark.
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    • kargov
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    • Album: First-time ribs: horrible, why? Main issue: no bark.
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    • kargov
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    • Album: First-time ribs: horrible, why? Main issue: no bark.
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    • kargov
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    • Album: First-time ribs: horrible, why? Main issue: no bark.
  14. kargov

    Ribs: Wet, Dry, Sweet, Spicy... Something For Everyone

    Killer, they look great. Will re-read this tomorrow for good measure.
  15. kargov

    How to increase WSM heat? All vents open.

    Hmm...will look into this. I've heard of the "great debate", as well as if the water pan actually ads moisture or not, but never have read further into it myself. Thanks.
  16. kargov

    Competition-style Spare Ribs Recipe / Method?

    Hey all, Tried the search but had no luck. I'm smoking spare ribs for the first time this weekend and would like to produce competition-style ribs that require a little work to tug off the bone. I'd of course still like them to be plenty moist, but would like to avoid the 3-2-1 method as I do...
    • kargov
    • Thread
    • Replies: 1
    • Forum: Pork
  17. First pork butt, w/ Q-View. Successfully smoked on WSM.

    First pork butt, w/ Q-View. Successfully smoked on WSM.

    • kargov
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  18. kargov

    First pork butt, w/ Q-View. Successfully smoked on WSM.

    - Jeff's rub, Jeff's sauce, SoFlaQuer's finishing sauce.   - 6.8lb butt. Yellow mustard + rub. Let sit in fridge overnight.    - Began at 7:30am using Minion Method. Near-full ring of charcoal (not overflowing), 1/4th or less chimney full of lit charcoal dumped over. - Brand new WSM that...
    • kargov
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    • Replies: 4
    • Forum: Pork
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    • kargov
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    • Album: First pork butt, w/ Q-View. Successfully smoked on WSM.
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    • kargov
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    • Album: First pork butt, w/ Q-View. Successfully smoked on WSM.
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