One thought on “Bark on ribs

  1. It would help if you would describe your rib cooking technique. If you are foiling, you can eliminate the foiling step. This will result in a rib that has more bark and it will actually be more juicy too. Foiling will produce a more tender, fall off the bone rib with less bark and less juice.

    Some other things you can try are… not glazing with a sauce during the last hour. Just use a dry rub from the start. You can also smoke them at a slightly higher temperature – just be sure you know when they are done and reduce your cooking time accordingly. Do not use a water pan if you are using one. Do not use a mop or spray during the smoke.


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