You want bark? Then shut the damn lid!

[fatty patty]

Baby backs 1.9lbs
Membrane off
Smoke: Texas mesquite
Fuel:kingsford brickets
Smoker: wsm/ 18.5
Temp:240-250
Time: 3.5hrs

Learned that spritzing just washes away rub and takes bite away from rib. My thanks to yardbird rib rub. Great rack! Too good to eat.

 

[pc farmer]

That's one fine rack you got there.

 

[padronman]

Excellent looking RACK!!!  

 

[jirodriguez]

LOL... yup the title says it all.

I also like to give mine a last minute sauce and high heat char on my gas grill right at the end.

 

[grillmonkey]

I'm starting to think that just because I'm having a little trouble with my ribs that there is some vast, site-wide conspiracy going on to throw it up in my face. If not, then great job Patty, they look wonderful.

 

[themule69]

Looks good. 

Happy smoken.

David

 

[talan64]

Learned that spritzing just washes away rub and takes bite away from rib. My thanks to yardbird rib rub. Great rack! Too good to eat.

Too good to eat?  Send it my way then, it does look good, but I NEVER saw a rack that looked TOO good to eat.  Bet it was mighty tasty.

 

[sqwib]

Looks great.
Never had problems with a mop washing away rub.
I don't try for a bark on ribs albeit a very thin layer of caramelized sugars is preferred
I have found layering of flavors has been my best to date.
Even a slight char to add another depth of flavor.
You're ribs look awesome.