Flavor not penetrating into meat of baby back ribs; bark is good but meat is bland - help!

If you mean the flavor of the mustard and rub is not penetrating, I don't think that's unusual. For comparison, I remove the membrane, let the rack come to room temp, and apply rub about half an hour before placing in my SM066. The ribs come out really tasty. I guess each bite includes some bark and some meat, so it's all good.

have you tried spare ribs ILO baby backs?

i agree with jay though, the rub doesn't necessarily flavor the meat, just creates the flavorful bark.  the meat should stand on its own flavorwise other than the smoke that penetrates it.

my method is ALWAYS remove the membrane, season just before putting on smoker (usually very simple seasoning often just salt & pepper), follow the 3-2-1 method but usually with butcher paper not foil.  I like to put some honey and brown sugar in during the wrap.  I guess I would say that the honey flavors the meat more than anything.

smoked some spare ribs yesterday with some stuffed okra and stuffed peppers, dang it was all fantastic!

did a super sweet rub, so ended up with a nice crunchy caramelized bark.  ribs were super meaty and had minimal fat so weren't too greasy.  pretty good smoke ring, but i would have liked it to be more pronounced.  I kind of wonder if the thick rub blocked out the smoke.

was too eager to dig in and didn't get any pics unfortunately.

I couldn't get good Baby back ribs using my masterbuilt. Got a Cookshack and haven't made any bad ribs since.

reported johnsmithjs reply above as spam

masterbuilt vs cookshack........that the answer, cookshack.

I used a Masterbuilt smoker for many years. Learned to put up with the +/- 20 degree temp swings and adding soaked wood chips every hour. Actually produced pretty good stuff. But with my SM066, it is virtually set it and walk away until done. Can't be beat.