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Too much bark on my Bark,
Haven't thought of that, but as good option thanks!- murfinator55
- Post #7
- Forum: Pork
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Too much bark on my Bark,
Just using a propane 48" vertical smoker. I usually use Applewood chips for pork. Usually try and keep the temp about 250-275. Used baby back ribs in the past. Just switched it up to side ribs. I suspect my first few times I added way too much wood cause I was getting thick white smoke, that's...- murfinator55
- Post #4
- Forum: Pork
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Too much bark on my Bark,
Hi all, So my goal is to get competition grade ribs. My problem is I'm getting too much bark and the ribs get the bitter flavor and too dry. Why would this be? I've added sauce before I put them in foil in the past is this causing the bark build up?- murfinator55
- Thread
- por ribs
- Replies: 8
- Forum: Pork
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Rookie smoker that wants to compete in the next year
Rookie smoker that wants to compete in the next year- murfinator55
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