The most memorable local eateries along the highways and back roads of America
Sign In | Register for Free!
Restaurants Recipes Forums EatingTours Merchandise FAQ Maps Insider
Forum Themes:
Welcome !

 Bark

Author Message
chef2be

  • Total Posts: 41
  • Joined: 1/1/2008
  • Location: milwaukee, WI
Bark Mon, 03/3/08 10:31 PM (permalink)
I almost never BBQ but how do you get a good bark on ribs when grilling/baking them?
 
#1
    John A

    • Total Posts: 4295
    • Joined: 1/27/2006
    • Location: Daytona Beach, FL
    RE: Bark Tue, 03/4/08 7:19 AM (permalink)
    Use a rub with sugar added. If grilling do so indirect at low to medium low temps or you will burn the rub. Sorry, cannot help you with baking in an oven as I've never done that.
     
    #2
      chewingthefat

      • Total Posts: 6093
      • Joined: 11/22/2007
      • Location: Emmitsburg, Md.
      RE: Bark Tue, 03/4/08 1:10 PM (permalink)
      If your doing it in the oven start out on broil for about 10 minutes, then drop the temp way down, 225-250 till the internal reads 195
       
      #3
        ScreamingChicken

        • Total Posts: 4723
        • Joined: 11/5/2004
        • Location: Stoughton, WI
        RE: Bark Tue, 03/4/08 2:00 PM (permalink)
        I occasionally use a thin slather of yellow mustard or mustard + worcestershire sauce between the rub and the meat to help with bark formation. If the ribs cook for a long time at low heat the final product won't have a mustardy taste. Caveat: this is how I cook them in my smoker and have never tried this with oven-baked ribs.

        Occasionally spritzing with a 50/50 mix of apple juice and cider vinegar during cooking seems to enhance the bark as well.

        Brad
         
        #4
          CajunKing

          • Total Posts: 6317
          • Joined: 7/6/2006
          • Location: Live at Saint Clair
          • Roadfood Insider
          RE: Bark Wed, 03/5/08 3:03 PM (permalink)
          As John said before use a rub with sugar in it before indirect grilling

          or for a wet style bark (glaze) start with your rub, then baste the ribs with a TN or KC style sauce during the last few minutes of grilling, so the sauce will thicken and carmelize.

          I don't like mustard on my ribs, but I do like it when doing a Boston Butt.


          If you "bake" them, then Brad has the right idea with basting with apple juice or apple cider mix, this will help brown and carmelize the meat giving you the "bark"

           
          #5
            Online Bookmarks Sharing: Share/Bookmark

            Jump to:

            Current active users

            There are 0 members and 1 guests.

            Icon Legend and Permission

            • New Messages
            • No New Messages
            • Hot Topic w/ New Messages
            • Hot Topic w/o New Messages
            • Locked w/ New Messages
            • Locked w/o New Messages
            • Read Message
            • Post New Thread
            • Reply to message
            • Post New Poll
            • Submit Vote
            • Post reward post
            • Delete my own posts
            • Delete my own threads
            • Rate post

            2000-2014 ASPPlayground.NET Forum Version 3.9
            What is Roadfood?  |   Privacy Policy  |   Contact Roadfood.com   Copyright 2011 - Roadfood.com