You've mentioned that you form a good bark on your ribs in the first hours of cooking, before foiling. What do you think is the secret to getting a good bark? What role do you think temperature plays? Do you think that certain rub ingredients promote a nice bark?

Thanks, Harry!

Rib bark is produced nicely when temps are higher around 275 degrees. You need sufficient moisture and smoke also. If you use my SYD Rub recipe on my website, you'll get beautiful bark. I have enough sugar (brown and white) to promote the Maillaird reaction and caramelization.