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Re: Bark on poke ribs??
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Club Member
- May 2019
- 1053
- San Clemente, CA
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Sam
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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.Last edited by GolfGeezer; May 20, 2021, 07:30 AM.
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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.Last edited by Mr. Bones; May 20, 2021, 06:21 PM.
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Jim Morris
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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.
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
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Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Eric
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