Whats in a good bark?

smokinvic · 05-14-2008, 10:19 AM

I recently bought a bunch of seasoning at Smart and Final. I did not really think about it, but I bought mostly powder stuff (onion powder, garlic powder, all spice powder, etc). I realized after i made a rub for some ribs that it came out very fine. I think a coarse rub would be better.

In the bother's opinions, what makes a better rub, coarse or fine? And is a thick coating a better bark maker? or just a sprinkle? So many questions....

just a side note: I just put in an order for Plowboys Yardbird Rub. I CAN'T WAIT! I have some wings in the freezer waiting to be rubbed!!

Hey Big Brother Smoke or Big Mista... what was the other rub you guys used on those wings, that "taste test" over at Norco's?

Rockaway BeachBQ · 05-14-2008, 10:30 AM

I prefer fine ground spices for everything but Black Pepper on traditional Barbecue Meats using a traditional type of rub. Granulated spices can get a little gritty in texture. IMO the bark should be a caramelized layer of meat and spice not a caramelized layer of spice like you sometimes see. A fine grind will sort of seep in but coarser spices will sit on top.

However there are lots of great ethnic variations you can do with coarser grinds of Cumin, pepper flakes, coriander and such.

big brother smoke · 05-14-2008, 10:31 AM

Quote:

Originally Posted by smokinvic

I recently bought a bunch of seasoning at Smart and Final. I did not really think about it, but I bought mostly powder stuff (onion powder, garlic powder, all spice powder, etc). I realized after i made a rub for some ribs that it came out very fine. I think a coarse rub would be better.

In the bother's opinions, what makes a better rub, coarse or fine? And is a thick coating a better bark maker? or just a sprinkle? So many questions....

just a side note: I just put in an order for Plowboys Yardbird Rub. I CAN'T WAIT! I have some wings in the freezer waiting to be rubbed!!

Hey Big Brother Smoke or Big Mista... what was the other rub you guys used on those wings, that "taste test" over at Norco's?

Best ask Norco. unless it was the spicy mustard sauce

Norcoredneck · 05-14-2008, 10:37 AM

Quote:

Originally Posted by big brother smoke

Best ask Norco. unless it was the spicy mustard sauce

Dude you gonna kick down with the link? I made myself some drummetts and potatoe with the mustard sauce again last night. Awesome.
Vic we used Plowboys, Big brother Smokes (bet he boesn't remember

). I put some in teryaki, some in Mojo but you missed out saturday on the Mustard Best of all.

big brother smoke · 05-14-2008, 10:39 AM

My bad it is on my flash drive at work. Did not get in until 10 pm last night, so I am going in late.

tony76248 · 05-14-2008, 10:53 AM

Course rubs have a longer lifespan than finer rubs. Other than that they are traditionally the same flavor. If you find yourself cooking the flavor out of the rub, try using the courser rubs. I would imagine with chicken you can get more forgiveness with a fine rub than you could say with a brisket or a butt. Just my opinion.

Norcoredneck · 05-14-2008, 10:55 AM

Don't make rubs myself, but doesn't sugar content contribute to actual "Bark look"?

blues_n_cues · 05-14-2008, 11:38 AM

Quote:

Originally Posted by Norcoredneck

Don't make rubs myself, but doesn't sugar content contribute to actual "Bark look"?

yeah . i use a brown sugar based rub for pork but i also spritz w/ a blend of apple/cranberry/lemon/& mango liquer- it makes for a great color to the bark. cherry wood also makes for a nice bark color.

big brother smoke · 05-14-2008, 12:56 PM

Quote:

Originally Posted by Norcoredneck

Don't make rubs myself, but doesn't sugar content contribute to actual "Bark look"?

Yep, you betcha!

Smokey D · 05-14-2008, 09:26 PM

Sugar is in for sure, cherry for the color and get the temps low so the sugar won't burn.

Hook_Line_and_Sinker · 05-15-2008, 01:55 AM

Quote:

Originally Posted by Norcoredneck

Dude you gonna kick down with the link? I made myself some drummetts and potatoe with the mustard sauce again last night. Awesome.
Vic we used Plowboys, Big brother Smokes (bet he boesn't remember

). I put some in teryaki, some in Mojo but you missed out saturday on the Mustard Best of all.

yes the mustard sauce still lingers fondly on my mind ...

well more like hangs like a monkey from my back , yes I'm addicted .. I admit it .. jonesing here for more of that speckled yellow magic ... i need to score a dme bag of it

now that I admit my addiction - I'm a Full Fledged Farker - WOW

Bigdog · 05-15-2008, 05:52 AM

Quote:

Originally Posted by Hook_Line_and_Sinker

yes the mustard sauce still lingers fondly on my mind ...

well more like hangs like a monkey from my back , yes I'm addicted .. I admit it .. jonesing here for more of that speckled yellow magic ... i need to score a dme bag of it

now that I admit my addiction - I'm a Full Fledged Farker - WOW

Sure hope you fellers are willing to share this amazing discovery.

ZBQ · 05-15-2008, 06:43 AM

Quote:

Originally Posted by Bigdog

Sure hope you fellers are willing to share this amazing discovery.

What he said ^^^^^^!!

Fess up farkers!!

Divemaster · 05-15-2008, 08:13 AM

Actually, both my brisket and pork rubs are fine and they both get a great bark. My Brisket rub contains both brown and white sugar, but my pork rub doesn't contain any sugars... I must admit that I do use a vinigar/mustard mop on my pork and that seems to help a lot!

redy2smoke · 05-15-2008, 08:14 AM

^^^^^
^^^^^ What they said!! Waiting patiently

05-14-2008, 10:19 AM	#1
smokinvic is one Smokin' Farker Join Date: 02-06-08 Location: Santa Ana, CA Downloads: 0 Uploads: 0	Whats in a good bark? I recently bought a bunch of seasoning at Smart and Final. I did not really think about it, but I bought mostly powder stuff (onion powder, garlic powder, all spice powder, etc). I realized after i made a rub for some ribs that it came out very fine. I think a coarse rub would be better. In the bother's opinions, what makes a better rub, coarse or fine? And is a thick coating a better bark maker? or just a sprinkle? So many questions.... just a side note: I just put in an order for Plowboys Yardbird Rub. I CAN'T WAIT! I have some wings in the freezer waiting to be rubbed!! Hey Big Brother Smoke or Big Mista... what was the other rub you guys used on those wings, that "taste test" over at Norco's? __________________ Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet

05-14-2008, 10:30 AM	#2
Rockaway BeachBQ Full Fledged Farker Join Date: 11-01-05 Location: Rockaway Beach, NY Downloads: 0 Uploads: 0	I prefer fine ground spices for everything but Black Pepper on traditional Barbecue Meats using a traditional type of rub. Granulated spices can get a little gritty in texture. IMO the bark should be a caramelized layer of meat and spice not a caramelized layer of spice like you sometimes see. A fine grind will sort of seep in but coarser spices will sit on top. However there are lots of great ethnic variations you can do with coarser grinds of Cumin, pepper flakes, coriander and such. __________________ www.BeachBumBarbecue.com Spicewine Custom Medium Large (Thank You Sawdustguy) Primo Oval (and BBQ Guru for when I need a nap) ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (used mainly for storage) Meco Aussie Walk-About (AKA the princess grill) R.I.P. Klose 20x30 Smoker (sold) Thermos Square Grill (abandoned at Giants stadium) Kenmore/Charbroil Gasser got dragged to the curb

05-14-2008, 10:39 AM	#5
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	My bad it is on my flash drive at work. Did not get in until 10 pm last night, so I am going in late. __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

05-14-2008, 10:53 AM	#6
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX Downloads: 0 Uploads: 0	Course rubs have a longer lifespan than finer rubs. Other than that they are traditionally the same flavor. If you find yourself cooking the flavor out of the rub, try using the courser rubs. I would imagine with chicken you can get more forgiveness with a fine rub than you could say with a brisket or a butt. Just my opinion. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

05-14-2008, 10:55 AM	#7
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Don't make rubs myself, but doesn't sugar content contribute to actual "Bark look"? __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

05-14-2008, 09:26 PM	#10
Smokey D Knows what a fatty is. Join Date: 04-05-08 Location: Aurora, IL Downloads: 0 Uploads: 0	Sugar is in for sure, cherry for the color and get the temps low so the sugar won't burn. __________________ WSM with temp mods. 22.5 kettle w/rotisserie 18.5 kettle Genesis gasser smokey joe

05-15-2008, 08:13 AM	#14
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	Actually, both my brisket and pork rubs are fine and they both get a great bark. My Brisket rub contains both brown and white sugar, but my pork rub doesn't contain any sugars... I must admit that I do use a vinigar/mustard mop on my pork and that seems to help a lot! __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

05-15-2008, 08:14 AM	#15
redy2smoke Full Fledged Farker Join Date: 11-04-07 Location: Valley Head, Alabama Downloads: 0 Uploads: 0	^^^^^ ^^^^^ What they said!! Waiting patiently __________________ Jim Brinkman SNP Pro Holland Tradition Gas (retired in place) UDS, Weber Kettle __________________________________________

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