321 ribs

After some trial and error ive found that ive been using way too much rub on my meats resulting in a late setting bark. I found yesterday that less is more and just applied to where i could barely see the meat and then gave each rack a light shake to remove and rub that's loose and the bark formed at 150-160 making it an easy decision to wrap, whereas before i would lay the rub on thick and not have a bark until 200 when the ribs are done cooking. This left me with no choice to wrap without sacrificing the bark and even though those ribs are still great and tender without wrapping i prefer fall of the bone ribs and also feared that one day the ribs would he past their internal temp and id still be waiting for bark to set. So on these i did one rack with cherry cola rub and the other with a homemade brown sugar rub, foiled with ghee butter and honey. The bark was set so well after removing from foil that i actually mopped with blues hog champion blend bbq sauce when I am usually afraid to lose the bark by wrapping and adding bbq. Maybe this helps someone having the same issues with bark