Question about rub and bark.

GrillSgt · August 2017

I was reading Raichlen last night and he said if you wrap your butt with plastic for 24 hours after rubbing that you will get a crispier bark. I used to do it that way because I thought you would get more flavor but never paid attention to the bark.

Any thoughts?

SoCalTim · August 2017

That may or may not be true. I just don't know. But, what I can say is that if you do a butt low & slow (somewhere between 225-275) and do not wrap, the bark will finish freakin' AMAZING!

That I can tell you.

SoCalTim · August 2017

This is 18 hrs @ 225 degrees, straight thru & not opening the dome a single time, the bark was incredible.

Image: https://us.v-cdn.net/5017260/uploads/editor/fl/spm3z5mri5nd.jpg

Eggdicted_Dawgfan · August 2017

Sounds like a good experiment @GrillSgt. Do it up and let's us know the results.

Eggcelsior · August 2017

This is how I always do my low and slow meat, except ribs I only go overnight. I then apply more rub prior to going on the egg. It's great bark, but I honestly can't remember doing it any other way so I couldn't say that it's better.

Eggcelsior · August 2017

Image: https://us.v-cdn.net/5017260/uploads/editor/2q/dbyeq1n1cicn.jpg

Here are the ribs I did this past Sunday with the wrap overnight.

GrillSgt · August 2017

Those are outstanding looking.

Question about rub and bark.

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