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Getting a good crust on baby back ribs

Eggspert in Training
Eggspert in Training Posts: 19
edited November -0001 in EggHead Forum
I have been cooking ribs for a bit now, and I have been very happy with the texture and tenderness of them. The problem is that I can't seem to get a real flavorful bark on it.

Anyone have ideas on dry rubs?...or how to get the best bark on the ribs?

Thanks in advance!
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Comments

  • Griffin
    Griffin Posts: 8,200
    You aren't offering much in the way of info on how you are cooking your ribs. ie time and temp and such. I don't know if you are doing this, but I like to slather my ribs with mustard before applying the rub. I find this leads to a better bark, and no, you won't taste the mustard.

    Also, what's in your rub?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Capt Frank
    Capt Frank Posts: 2,578
    Here is the mixture that wors for me, I am sure there are many others.
    2 parts Byron's Butt Rub
    1 part paprika
    1 part dark brown sugar
    a dash of cumin

    Rub mixture generously on meat, cover and refrigerate overnite.

    Byron's is good stuff, but it is quite salty and it contains no sugar at all, so that is why I add the other stuff.
    The sugar contributes to the bark but I think it is important to put in on the day before so that it soaks into the meat. If it stays on the surface to much it will just burn.
    I really don't know if my reasoning here is accurate, I just know it works for me and I get fantastic ribs every time :)
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  • Mickey
    Mickey Posts: 19,768
    Frank so you are in the don't use mustard camp?
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • fishlessman
    fishlessman Posts: 34,584
    dizzy pig coarse rub heavey on the ribs, some brown sugar, mustard, then more dp coarse, smear it into a goop on the ribs, dust on another rub like firewalk, not to heavy. cook. i dont sauce but do like sauce, water down some sweet babyrays with cider vinegar and add some brown sugar or honey and some chipotle ground pepper and simmer. drizzle on plate and drag the ribs thru it as you eat them.

    heres another recipe, i believe we used to call them cat's ribs after a forum member that used to make them. these are really good

    http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=118
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Eggspert in Training
    Eggspert in Training Posts: 19
    Sorry.

    I start the ribs in a rib rack, indirect at 250, and let it creap up to 285 or so over the first 3 1/2 hours. Then put them in a tin foil pan, with apple juice (covered) for 1 hour and 15 miuntes. Take them out of the tin foil, and back on the egg for 30-45 minutes. If I am basting them, I do them for 10-15 minutes direct heat at 350.
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  • gdenby
    gdenby Posts: 6,239
    The foiling and basting are washing off the bark, because most rubs have a lot of sugar and salt in them. If you add honey to the in-foil mixture, that will help get a glaze afterwards, but not a bark.

    I stopped foiling because I like a dry rib, and I didn't find that the foil made them any more tender than if I just let them go longer.

    I've been trying to form a rub "crust" on my ribs for some time, which is something I noticed on the ribs from the best joint in my area. I've improved my results by doing a single basting late in the cook, and sprinkling on a finishing coat of rub onto the moistened surface.
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  • RRP
    RRP Posts: 26,455
    LOL - to this very day I still have 3 pounds minus 12 juniper berries somewhere in my freezer after trying that recipe 10 years ago. Talk about an acquired taste that I didn't acquire! Maybe I can buy a pea shooter and use them for ammo! :laugh:
    Re-gasketing the USA one yard at a time 
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  • fishlessman
    fishlessman Posts: 34,584
    :laugh: guess you have to like them :laugh: before i bought the big penzey bag i used to buy pickling spice just to pick them out. :laugh: i didnt think to add them to the pickled eggs i made last week, rats ;) good in saurkraut too, simmer saurkraut brown sugar and a couple juniper berries and make a rueben :) i love those ribs
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Capt Frank
    Capt Frank Posts: 2,578
    Hi Mickey, sorry, I have been gone all day. No I do not use mustard, I tried it a couple of times on ribs and butts when I first got on this forum and could not see that it contributed anything.
    Just my opinion, of course :)
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  • Capt Frank
    Capt Frank Posts: 2,578
    I am w/ gldnboy on the foiling, I also like a dry rib. I spritz my ribs with apple juice after the firt two hrs and every hour thereafter, I don't sauce, just serve several kinds at the table.
    Since I bought my AR from tjv with the oval stone slider and oval grids, I don't turn the ribs either, cook meat side up all the way, switch the grids around once, and let them cook. At 250 mine usually go 5 1/2-6hrs.
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