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Getting a good bark on baby backs...

RoanokesmokeRoanokesmoke Posts: 29
edited 10:24PM in EggHead Forum
I'm trying to get a better bark/crust on the baby back ribs I do occasionally on the egg, and wanted to get your tips/suggestions. Currently I use dizzy dust and cook at around 235 or so for 5-6 hours without flipping, just rotating a bit. The last 30 min or so I add my favorite sauce and crank the temp up to 270 or so to help create that nice crust. Though I like the way my ribs turn out, they don't have quite the crispy bark I'm looking for. With that in mind, should I try adding more sugar to the rub? Perhaps flipping the ribs occasionally? (instead of simply cooking bone side down) Add sauce further out? (say, an hour from finishing), or all/none of the above?

Comments

  • I would try using a higher temperature to help get you the crispier bark.
  • My personal experience with ribs, to get a nice bark:

    270ish dome, direct, high in the dome, in a rib rack (the ribs are almost vertical) or bone side down, dizzy dust rub (or your favotire rub), 3 1/2 hours.

    I personally like cherry smoke, its personal preference.

    I then sauce the ribs (again sauce is personal preference) - 10 more minutes in the egg to finsh. The ribs have come out beautiful.

    Here is a post:

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1039649&catid=1#

    I tried the method where you wrap the ribs with foil previously, but found the better bark using the above process.
  • AZRPAZRP Posts: 10,116
    I've been doing BBs lately at 350 dome temp, direct on a raised grid. I flip and rotate them every 10-15 minutes and they take about an hour. -RP
  • I personally do not prefer the crispy crust no my ribs but you can usually achieve this by placing the bone side of the ribs up around 350 for 30 minutes or so.
  • I've been doing BBs lately at 350 dome temp, direct on a raised grid. I flip and rotate them every 10-15 minutes and they take about an hour. -RP

    Would you have to flip if you have a rib rack?
  • AZRPAZRP Posts: 10,116
    I don't think you would want to use a rib rack when cooking hot and fast. You would just end up burning the ends of the bones. -RP
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