What went wrong? I did plate ribs today and no bark developed. Any input is appreciated.
Egg set-up: Large Egg, indirect, used the Eggenius set at 250°, with post oak and green egg brand lump charcoal.
Meat: no binder, kosher coarse salt, coarse black pepper.
No wrap. Pulled at 206°
by wilderad
2 Comments
dreaminphp
Not enough pepper
c0uchpizza
Go for a lower temp and cook it longer. If I ever really want that crispy, and salty bark I typically go for a dome temp of 210-220 . If you ever use a thermometer mounted at the cook surface you will find that with a dome temp stated above , the actual cook surface is actually 20-30 degrees higher. If you go for a 250 degree dome temp the meat will likely sweat a lot and prevent the bark from developing.
2 Comments
Not enough pepper
Go for a lower temp and cook it longer. If I ever really want that crispy, and salty bark I typically go for a dome temp of 210-220 . If you ever use a thermometer mounted at the cook surface you will find that with a dome temp stated above , the actual cook surface is actually 20-30 degrees higher. If you go for a 250 degree dome temp the meat will likely sweat a lot and prevent the bark from developing.