ribs | Cookshack

rt64Member

Done my first Ribs(other than B backs) Saturday.
5.20 lb rack from food lion ($ 1.59 per lb) Rubbed for 4 hrs, put in 08 @225* W/1 pc pecan, 1 pc apple. Spritzed W/pineapple juice @ 5 hrs. pulled @ 6 1/2 hrs @ 190* & foiled. The flavor & tenderness was great, They did have a Jerkey like bark, but that pulled off easily. Most of the fat had rendered, and I think another 30 minutes would have got all extra fat. I think I liked them a little better than B backs( more meat)& bones pulled out neatly. My wife likes the BB better, but I think I'll try a smaller rack next time. Any Thoughts on how to prevent the tough Bark?

Ray

11/21/0511:13 AM

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Former Member

I'm thinking you should reduce the amount of sugar in your rub.

HT

11/21/0511:23 AM

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Former Member

not spritzing them will help on the bark issue as well as the sugar in your rub that was previously suggested. If you are looking for the pineapple flavor, then reduce some juice in a sauce pan to intesify the flavor. At the end of the cook, apply this to your ribs.

phillip

11/21/0510:37 PM

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Former Member

The thick bark comes from sugar, which may be in your rub but is definitely in the pineapple juice. I'm not sure what rub you're using, but try again without the pineapple juice spritz. Like Phillip recommends, try adding some pineapple flavor in the sauce or glaze for the last hour of your cook.

11/22/056:57 AM

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wheelzSmmmmoooookin'!

Personally, I like a little bark on my ribs. I've never tried the juice spritz but will give it a shot the next time BB's are on the menu!

11/22/058:13 AM

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rt64Member

You guys probably nailed it ( Sugar) I used McCormick BBQ rub. The main ingredient is brown sugar. The reason I used pineapple juice was I was too lazy to go to the store to get unsweetened apple juice. A lesson learned.---thanks for the input guys.

Ray

11/22/0510:03 AM

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Former Member

I didn't get in here before, but I didn't think it was the pineapple juice. Pineapple or Apple or most fruit juices are mostly water and won't promote browning. I've done a lot with Pineapple and never had an issue with it.

Bark is caused by too much smoke, meat drying out or too much sugar. Quick but short answer.

Smokin'

11/22/054:36 PM

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