Doing some Pork Loin Back Ribs (assuming thats longhand for babyback) tomorrow. Me & my family have always used hickory bark when just doing normal grilling to give it that lil bit of smoky flavor (pre soaked of course).My question is what do you guys think of using the bark instead of , or to cut down on the hickory chunks i usually use to do a full on smoke with.Will probaly go through alot more charcoal to keep heat up since there wont be as much "fuel" minus the chunks.... but whaddya think??
btw- plannin on 1st q view w/ these tomorrow, cant wait. ( gotta track down the damn digital cam tonight)
btw- plannin on 1st q view w/ these tomorrow, cant wait. ( gotta track down the damn digital cam tonight)