Anybody have any tips for getting better bark on ribs with a pellet smoker? I typically smoke at 225-275 depending on how much time I have. I couldn’t say if temperature has made a difference on my bark in a pellet cooker. I use Memphis dust and don’t touch them throughout the entire cook. I’ve gotten better bark using charcoal but I’d like to see if I can get better results with pellets.
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Tips for bark on ribs?
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You can spritz or baste with more rub mixed with apple cider vinegar or cider. Hit it every hour or even every 30 minutes. You should see a difference,
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Thanks I’ll try this. For some reason I had it in my head spritzing takes away from bark.
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I agree - I've started spritzing with 50/50 apple cider vinegar and water, and it helps me get a nice slightly sticky coating on my ribs WITHOUT using BBQ sauce. I do it after at minimum an hour, maybe 2. I don't wrap anymore, either. It's been working well for me and I will continue - I might do it on the brisket I'm planning tomorrow.
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BillyBriskets I’ll bet this guy here can help you. He’s one of our resident pellet pooper gurus. glitchyLast edited by Panhead John; May 19, 2021, 04:42 PM.
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Charcoal is often going to give a better bark on short cooks, well maybe all cooks. Have you verified grate temps with another thermometer to make sure you’re actually at the temp the controller says? I usually run 250-275 for ribs. Any pics of your ribs to share?
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Originally posted by glitchy View PostCharcoal is often going to give a better bark on short cooks, well maybe all cooks. Have you verified grate temps with another thermometer to make sure you’re actually at the temp the controller says? I usually run 250-275 for ribs. Any pics of your ribs to share?
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Those look plenty good.
Move the ribs to be positioned more around the edge to get more convection effect.Last edited by Potkettleblack; May 20, 2021, 07:13 AM.
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I agree with Potkettleblack, they look pretty good to me. Seem pretty consistent with what I pull from my pellet grills.
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Also, if I'm thinking about bark, the best bark I've gotten came on the gasser, but the best flavor comes from charcoal or the pellet.
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Club Member
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MAK 2 Star General
KBQ C-60
Weber Summit Charcoal Grillw/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345
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Fireboard 2 Drive
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All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro§
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4§
Traeger Select
CampChef Woodwind WiFi w/SearBox^
Weber SmokeFire EX4§
^ = Favorites
§ = Love/Hate Relationships
Not to hijack your thread with my cooks, but for a pellet grill rib comparison here's picks of a couple racks I did on a Woodwind pellet grill. I cooked them at 260 (top secret magical temp from a BBQ competitor). I usually start bone side down and after an hour start spritzing and flipping the ribs every 30-60 minutes. That timing has more to do with what else I'm doing besides cooking.
As to the temp, I don't know the magic behind it. It works well for me with both baby back and spare ribs. However, on some of the pellet grills I've had, smoke is much diminished at this temp, others have been OK. It would be a piece you have to learn for each cooker. As well, some pellet grills produce better bark than others from the radiant heat from the drip tray being closer to the grate than others.
These would be fairly typical of what I've seen on most the pellet grills I've had except the SmokeFire (which produced more bark but was designed very differently than other pellet grills).
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I typically add equal parts of sugar to the rub, and I spay with Apple Juice and Apple Cider Vinegar mix every hour or so. Right or wrong, there is some nice bark created. The pellet smoker gives a dark red bark.
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Cookers I use:
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Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
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Would love to try Meathead's commercial rub
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Looks Dee-Lishus!!
Where did ya eat them there at, Brother?
Did ya table sauce em, or did they come out that way?
How were their sides? Portions look summat smallish, fer what I'd haveta guesstimate was a $30-$40 meal, minus drinkies, an tip...
Was it their 'Executive Chef' who cut yer Tennessee Toast?
Regardless, implement needs sharped up, I'd reckon...
Many Thanks fer sharin this experience with us,; mebbe one day, I'll git to try some, in person...Last edited by Mr. Bones; May 21, 2021, 07:56 PM.
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Mr. Bones my wife and I took the seven hour drive to Memphis to stay two nights and eat BBQ because I wanted the experience.
We ate three places. I can't tell you all the names, but my favorite was Cozy Corner, and that's the second pic you see. The rib doesn't have the appeal in the pic, but it was the superior rib. The first pic was a chain and I felt like I could get that in IN. The second one is a pic of a true BBQ joint icon in Memphis. Such friendly people, and the BBQ was universal.
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Mr. Bones Memphis style almost always offers the sauce on the side because they respect the bark. Meals were more like $20ish. Cozy Corner offered BBQ bologna sandwiches, and that might have been my favorite thing I tasted in Memphis. Sides were plenty tasty and I had no complaints about the portions.
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