Tough Bark On Ribs?????

[Q-Dat]

I like my ribs, but I have noticed in competition practice that they often develop a tough chewy outside bark that I personally enjoy. However judges want to see that perfect bite mark and sometimes the meat comes off with the bark. Now these are not overcooked ribs its just a bark texture issue.

My theory is too many coats of apple juice or maybe too long in the smoker.

Any thoughts?

[Cook]

I think, for a useful answer, you're going to have to explain your cooking process from A-Z.

[Moose]

In my early days of smoking I had the same problem. For me, it was oversmoking the meat that did it...

[---k---]

I'm not an expert, but I've experienced that spritzing too many times with juice (I was using cranberry) makes them crunchy. Like you, my guests actually liked the crunchy bark.

Try only one spritz near the end or no spritz.

[Dave Russell]

I doubt very seriously it's the AJ. Sounds like you're either cooking too fast and/or not foiling soon enough.

I'm not a big proponent of spritzing, but some of my best spares have been spritzed almost every twenty minutes, but cooking at 225 or so. On the other hand, the only ribs that I've had the problem with the chewy bark on were either overcooked or cooked too fast for not being in foil.

[landarc]

Do you foil? I can't imagine that if you foil AND add moisture that you would end up with the tough bark. I find that hotter cooks can have this happen. The other issue I have found are racks that have a thin layer of meat over a layer of fat. It seems to lead to a hard splintery texture on the surface.

[huminie]

Do you use brown sugar?

[baldbill]

You maybe using too much brown sugar? When do you start saucing them, sometimes the sauce will do that if left on too long, if I sauce my ribs I do it the last 15 minutes or so.

[PatioDaddio]

If you're using a high-sugar sauce, you might be saucing too early. I've
gotten the "jerky bark" when I glaze too early and/or let it "set" (caramelize)
too long, or at too high a temperature.

John

[kbraun228]

I had the same problem with my last cook and I attributed it to having to speed up the cooking process (guests showing up, ribs not ready) by moving the racks close to the firebox where it was about 275-300 after 5 hours at 225.

[Q-Dat]

Ok here is the rundown.

2-3 lb St. Louis cut.
275*-300* grate temp on a LyfeTyme offset
4-5 hour cook
Spritzing every 30 minutes after two hours.
2-4 fist sized wood chunks on the coals at the beginning and no more.
Low Brown Sugar Content in the rub.
No Sauce cooked on. Applied after cooking.

[Dave Russell]

Ok here is the rundown.

2-3 lb St. Louis cut.
275*-300* grate temp on a LyfeTyme offset
4-5 hour cook
Spritzing every 30 minutes after two hours.
2-4 fist sized wood chunks on the coals at the beginning and no more.
Low Brown Sugar Content in the rub.
No Sauce cooked on. Applied after cooking.

If you don't want to mess with foiling, try cooking about 50* less and just see if that doesn't take care of your chewy bark.

[Q-Dat]

Oh and no foil.

[Q-Dat]

If you don't want to mess with foiling, try cooking about 50* less and just see if that doesn't take care of your chewy bark.



Gonna give that a shot. I gotta get this mystery solved before Saturday.