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?
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?