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Getting a good bark on baby backs...

Roanokesmoke
Roanokesmoke Posts: 29
edited November -1 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?

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