Re: Bark on poke ribs??

[Mr. Bones]

I have ya no kinda ideal, havin no pellet cooker, ever, an never runnin one, or eatin offa one. Sry, Brother.

Others, with pellet experience will give ya their best tips...

Runnin charcoal, or sticks, this is how my ribs come out, ~95% of th time, bark-wise.

[willxfmr]

Them there got bark like a pack of hounds what treed a bear!

[Stuey1515]

That's Pit Master quality right there!!

[holehogg]

I'm now having to fight a craving.

[RonB]

That bark is loud!

[HawkerXP]

I kin hear them clear across the county line!

[GolfGeezer]

EDIT: I think this should have been posted on the other thread asking about bark. My apologies Mr. Bones.

Ah, geez! Now you've gone and ruined my menu plans. Wibs!!!

As for bark on a pellet smoker - in the 5 years I've been using a pooper (2 with Camp Chef DLX and 3 with MAK 2 Star), I've cooked ribs from 225 to 275. I now go at 250 for just about all my smokes, unless it is Blasphemy Ribs. I've never achieved bark like Mr. Bones shows here on ribs. I do not wrap, but I do spritz. I have regularly achieved bark like that on pork butts. I suspect the difference for me has been the rubs. Mostly commercial rubs for ribs like Bigpoppa's Money rub, most recently Memphis Dust with some occasional mods.

Here's a pic of some BB's on the MAK. Firm bark, not as heavy as Mr. Bones' wibs.

[bbqLuv]

Now I would pair those with PBR
Barking up the right Ribs

[Mr. Bones]

Definitely no need fer any apology!
Yer always jus as welcome as th flowers is, in Spring, Brother!

Great lookin ribs, amigo!
Many Thanks fer sharin!

[CaptainMike]

Now that's some bark, woof-woof!!

[mrteddyprincess]

Kansas Territory? I'm feeling a Memphis influence here Mr. Bones . Any truth in that?

[mrteddyprincess]

Chris Marks (Three Little Pigs/Good One) of Kansas City puts out a Memphis Style Rib rub that is amazing.

[Mr. Bones]

Yup, that there’s Th very one I was referring, that I have...

3LP=Three Little Pigs...

[mrteddyprincess]

I read right past you telling me you use 3LP Memphis rub. Sorry about that. I have an attention span like--squirrel!!!

[bbqLuv]

Bark and seasoning balanced to taste is the way to "Q"
I hear your bark a calling,
You bark good.

[IFindZeroBadCooks]

Nice job! What rub are you using Mr. Bones

[Mr. Bones]

Them bones above, I used Three Little Pigs Kansas City All Purpose rub (3LPKCAP), th one I grab ~80% of th time fer pork...as yall know, I have plenty of others, but this is my go-to daily driver...
No wrap, no spritz, ~3 hrs @ target temp 275°, an they were on th plate.

[jfmorris]

Now I am HUNGRY!

[Attjack]

I think Bones has the edge on my kamado-cooked ribs but I ain't complaining. I do plan to cook some on the kettle soon. I'll be curious to see if I notice a difference. My assumption is that I will see a little more bark.

[bbqLuv]

Wonderful pictures, composed, best of all is the good-looking BBQ.

[Mr. Bones]

Them some Beautimous ribs, Brother! I don't reckon I'm holdin no edge on any th ribs contributed by alla yall in this here post!

[Richard Chrz]

I’m also a fan of bark from the Weber.

[Mr. Bones]

Beautimous ribs, an great pics, as per always, My Brother!

If'n I was ever to grow up, reckon I'd wanna be a whole lot more like yerself!

[Richard Chrz]

Mr. Bones pretty certain you have forgotten more about cooking then I can pretend to know. Plus, pretty certain you are rocking it as Mr. Bones already.

[ecowper]

Did someone say Hasty-Bake Bark?

[Panhead John]

Now everyone is just showing off. 🥸

[Mr. Bones]

Them look great, Brother! Thanks fer sharin em!

Jus one servin, though? lol

[ecowper]

Mr. Bones I know, right?