You want bark? Then shut the damn lid!

Discussion in 'Pork' started by fatty patty, Aug 6, 2014.

  1. fatty patty

    fatty patty Fire Starter

    Baby backs 1.9lbs
    Membrane off
    Smoke: Texas mesquite
    Fuel:kingsford brickets
    Smoker: wsm/ 18.5
    Temp:240-250
    Time: 3.5hrs[​IMG]
    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.
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's one fine rack you got there.
     
  3. Excellent looking RACK!!!   [​IMG]
     
  4. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    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.
     
  5. grillmonkey

    grillmonkey Smoking Fanatic

    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.
     
  6. Looks good. 

    Happy smoken.

    David
     
  7. talan64

    talan64 Meat Mopper

    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.
     
  8. sqwib

    sqwib Smoking Guru OTBS Member

    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.
     

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