Last smoke I did 3-2-1 @225 on 2 racks of spares. I think my problem is with the dry rub. The meat itself was done the way I liked it as far as texture and moisture. I just can't seem to get a good bark/flavor. Where I live, BBQ is a dietary staple (one of the 5 major food groups), but most of the emphasis is on the sauce (vinegar based, not sweet), and not so much on any kind of bark. Well, I'm trying to do the bark thing, but without making them too sweet. Not that I'm against sweet, I've just never had them that way, and don't want to screw them up. So, the last time I used Meatheads Memphis Dust, I don't think there was enough rub (I didn't want to over-do it and make them too sweet), because there was no bark to speak of and the only thing that brought them to life was my wife's homemade sauce.
