How do you get good bark on ribs?
- Make more surface area!
- Don't put the meat in a pan.
- Don't use the Texas Crutch, the method for speeding and tenderizing by wrapping meat in foil.
- Consider gashing the meat, cutting the surface about 1/2" deep every inch in a crosshatch pattern.
- Get rid of the fat cap.
Keeping this in view, how do you get good bark when smoking meat?
Bark is formed when you caress perfectly seasoned meat with smoke, water vapor and just the right amount of heat for hours on end until you are left with mouthwatering meat heaven. The rubs, the type of wood used, and the amount of fat on the meat all factor into the chemical equation that results in bark formation.
One may also ask, why does my smoked meat taste bitter? Creosote Defined Creosote is a thick, oily substance left over by fire. It not only causes foods to become bitter but it numbs the tongue when you eat it. If you have ever left a plate of barbecue with a numb feeling on the tongue it is because of creosote build up on the meat.
In respect to this, why does my smoked meat turn black?
The answer to your question is "The Maillard Reaction". A rib, brisket and certain other meats with a complete Maillard Reaction turn out very dark to black when smoking. This "bark" is what many prefer.
What is the 321 method for smoking ribs?
The 3-2-1 Process Place ribs bone-side down in smoker at 225 F /110 C and cook for three hours. Remove ribs from the smoker and wrap tightly in aluminum foil to form an airtight seal. Return to the smoker bone-side up and smoke for two hours. Unwrap the ribs and return to the smoker bone-side down for one more hour.