Best Way to Put Bark on Ribs

Well.... You can get good bark on your ribs in a CS, but a little more info would be helpful. What is your model of cookshack? What type and size of ribs are you trying to cook? What have you tried so far? A little more background, and I'm sure the CS nation will jump in!

Matt - I am using the equivilent of the CS Smokette (SmokinTex - they seem to be identical units in looks, style, size, power & price). I am talking about babybacks lets say about 4 lbs. All I have tried so far is a straight cook until falling off the bone. Juciest ribs I've ever eaten; but I certainly miss the bark. I put the sauce on the ribs about 1/2 hour before the ribs are done.

TIA for any suggestions!

The others may have better suggestions than I do, but for me the best way to build crust(bark) is with sugar, brown sugar. A sweetened sauce will crust up over time and catch the smoke in it as well...

I've been able to get some pretty good bark on my "Baby Backs" in my smokette. Here is what I do.

Prep: rub with mustard, apply dry rub, and refrigerate overnight.
Smoke: 225 degrees for 6 hrs.
after the first 3 hrs I will quickly pull all the shelves out far enough to spritz with apple juice and sprinkle with brown sugar..slide them back in , shut the door and continue to cook 3 more hrs. wrap in foil after you remove them and let them rest for 1 to 2 hours more.
Good Luck

cooking-n-arkansas