Crunchy Crust With 3-2-1?

Discussion in 'Pork' started by deke dirt, Jun 3, 2010.

  1. deke dirt

    deke dirt Newbie


    Sorry if this is common knowledge or has been covered extensively before -- I assure you I did attempt to search.

    I wanted to give my next rack a nice, crunchy rub crust.  Would the 3-2-1 method necessarily preclude a crust or would the rub just wind up all soggy, even after the final "1" step?

    Hope you can answer; any other tips welcome.


  2. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    After you pull them from the smoker you could try saucing the ribs and grilling over high heat to carmelize the sauce.
  3. nickelmore

    nickelmore Smoking Fanatic

    I have found if you used a sugar based rub they will be more crusty.   Molasses, honey, brown sugar etc.

    I did a rack last week smeared with molasses then covered in brown sugar.  Turned out real good.
  4. dasmoker

    dasmoker Smoke Blower

    If you skip the foil and just smoke all the way till done, with the rub, and a spray (I use apple juice and rum), you will get a nice crispy bark on the outside of the ribs.  I just did 2 racks of pork ribs on Sat and 2 racks of babybacks on Monday, just as I described, and we got the nice barky crispy outside.
  5. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    I think you was given good advice...Try not foiling or use very high heat after you foil and use with high sugar content rub...just eb careful not to burn

    Good Luck
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    I to have just tried my first unfoiled ribs this past weekend and they came out nice with a little crunch to the exterior. I like them but I think I'm going back to the foil. But that's me..... 
  7. flash

    flash Smoking Guru OTBS Member

    Crunchy ribs [​IMG]
  8. deke dirt

    deke dirt Newbie

    Cool, thanks for the lowdown!


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