No bark on ribs

[ksmith9]

Howdy all! Looking for some feedback on my ribs. I covered them with a rub of brown sugar, salt and pepper, smoked paprika, garlic and onion powder and left them uncovered in my fridge overnight (about 14 hours). I then cooked for 6 hours coating them with homemade BBQ sauce the last hour. I cooked at 225. I feel I got a nice smoke ring but not an abundance of smoke flavor and the meat seemed to still have quite a grab onto the Bone. I used pitboss hickory pellets. I'm attaching some pictures of my cook afterwards and the machine I'm using

 

[chef jimmyj]

The ribs look great. If you smoke without foil wrapping for 2 hours, the ribs will need more time since they don't have the quick tenderizing of Steam. They need an extra hour or so, to get to the tenderness you are looking for. An Instant Read Therm will read about 195 for tender Bite off meat and 200+ for Fall off...JJ

 

[forktender]

They look like they have plenty of bark for pork rigs to me, if you want the thick chunky bark you're going to have to pat the ribs dry and layer on the 50/50 blend of brown sugar and coarse turbinado sugar and coarse salt and pepper right before they go into the smoker. And don't even think about using a water pan, spritzing, or wrapping, that is how you build thick bark. Although I've never seen pork ribs with a heavy bark on them, yours look perfect as far as bark on pork ribs go.

 

[Kevinbthgrouse]

As for the smoke flavor does the smoker have a smoke setting try that for a couple hours but you will be adding a little more time to the cook or try a amazen tray or tube for additional smoke

 

[sawhorseray]

I think your ribs look wonderful! Think of getting a Amaze-N-Smoke tube or tray, pellet poopers and electrics seem to need a little help getting the smoke flavor to come thru. RAY

 

[JCAP]

Agree with the others, these ribs look really good.

 

[zwiller]

Also agree they look good. For more bark, you can fan dry awhile before smoking HOWEVER in my opinion ribs need to seared on a hot grill before serving. The flavor of the sear is distinctive. I always smoke my ribs one day and the sear, sauce, and serve another. Throw them bad boys on a hot grill!