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Re: Bark on poke ribs??

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    #1

    Re: Bark on poke ribs??

    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.

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    Last edited by Mr. Bones; May 19, 2021, 10:15 PM.
    Tags: None
    • 25 likes
    #2
    Them there got bark like a pack of hounds what treed a bear!
    • 3 likes

    Comment

      #3
      That's Pit Master quality right there!!
      • 1 like

      Comment

        #4
        I'm now having to fight a craving.
        • 1 like

        Comment

          #5
          That bark is loud!
          • 1 like

          Comment

            #6
            I kin hear them clear across the county line!
            • 1 like

            Comment

              #7


              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. Click image for larger version Name: 20171211_152127.jpg Views: 0 Size: 118.5 KB ID: 1033852Click image for larger version Name: 20171211_152922.jpg Views: 0 Size: 130.4 KB ID: 1033853
              Last edited by GolfGeezer; May 20, 2021, 07:30 AM.
              • 2 likes

              Comment

              • bbqLuv
                #7.1
                bbqLuv commented
                May 20, 2021, 11:38 AM
                Editing a comment
                Now I would pair those with PBR
                Barking up the right Ribs
                • 1 like
              • Mr. Bones
                #7.2
                Mr. Bones commented
                May 20, 2021, 07:09 PM
                Editing a comment
                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!
              #8
              Now that's some bark, woof-woof!!
              • 1 like

              Comment

                #9
                Kansas Territory? I'm feeling a Memphis influence here Mr. Bones . Any truth in that?
                • 2 likes

                Comment

                • mrteddyprincess
                  #9.4
                  mrteddyprincess commented
                  May 21, 2021, 06:43 AM
                  Editing a comment
                  Chris Marks (Three Little Pigs/Good One) of Kansas City puts out a Memphis Style Rib rub that is amazing.
                  • 1 like
                • Mr. Bones
                  #9.5
                  Mr. Bones commented
                  May 21, 2021, 07:10 AM
                  Editing a comment
                  Yup, that there’s Th very one I was referring, that I have...

                  3LP=Three Little Pigs...
                  • 1 like
                • mrteddyprincess
                  #9.6
                  mrteddyprincess commented
                  May 21, 2021, 08:02 AM
                  Editing a comment
                  I read right past you telling me you use 3LP Memphis rub. Sorry about that. I have an attention span like--squirrel!!!
                  • 1 like
                #10
                Bark and seasoning balanced to taste is the way to "Q"
                I hear your bark a calling,
                You bark good.
                • 1 like

                Comment

                  #11
                  Nice job! What rub are you using Mr. Bones
                  • 1 like

                  Comment

                  • Mr. Bones
                    #11.1
                    Mr. Bones commented
                    May 20, 2021, 06:16 PM
                    Editing a comment
                    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.
                  #12
                  Now I am HUNGRY!
                  • 1 like

                  Comment

                    #13
                    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.

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                    • 5 likes

                    Comment

                    • bbqLuv
                      #13.1
                      bbqLuv commented
                      May 20, 2021, 12:19 PM
                      Editing a comment
                      Wonderful pictures, composed, best of all is the good-looking BBQ.
                      • 2 likes
                    • Mr. Bones
                      #13.2
                      Mr. Bones commented
                      May 20, 2021, 07:11 PM
                      Editing a comment
                      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!
                    #14
                    I’m also a fan of bark from the Weber.

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                    Last edited by Richard Chrz; May 20, 2021, 05:14 PM.
                    • 4 likes

                    Comment

                    • Mr. Bones
                      #14.1
                      Mr. Bones commented
                      May 20, 2021, 09:23 PM
                      Editing a comment
                      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!
                      • 1 like
                    • Richard Chrz
                      #14.2
                      Richard Chrz commented
                      May 21, 2021, 08:06 AM
                      Editing a comment
                      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.
                      • 1 like
                    #15
                    Did someone say Hasty-Bake Bark?

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                    • 3 likes

                    Comment

                    • Panhead John
                      #15.1
                      Panhead John commented
                      May 20, 2021, 03:06 PM
                      Editing a comment
                      Now everyone is just showing off. 🥸
                      • 3 likes
                    • Mr. Bones
                      #15.2
                      Mr. Bones commented
                      May 20, 2021, 07:13 PM
                      Editing a comment
                      Them look great, Brother! Thanks fer sharin em!

                      Jus one servin, though? lol
                      Last edited by Mr. Bones; May 20, 2021, 07:51 PM. Reason: H
                    • ecowper
                      #15.3
                      ecowper commented
                      May 20, 2021, 07:35 PM
                      Editing a comment
                      Mr. Bones I know, right?
                      • 1 like
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