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Next cook of baby backs (not BRITU, thank you very much) I'm going to do at least 1 rack with yellow mustard before the rub to help build a thicker bark.
Any tips? I'm thinking more on the top meat side, less if any at all on the bone side. Also will go easy on the salt, and probably have a different finishing rub. Maybe I'm over-thinking this but I'm wondering if I'll want more smoke due to the thick bark barrier, or will I just end up with a really smoky bark that way?
Hmm, come to think of it I might also toss a rack of spares on also and just let those cook longer.
Any tips? I'm thinking more on the top meat side, less if any at all on the bone side. Also will go easy on the salt, and probably have a different finishing rub. Maybe I'm over-thinking this but I'm wondering if I'll want more smoke due to the thick bark barrier, or will I just end up with a really smoky bark that way?
Hmm, come to think of it I might also toss a rack of spares on also and just let those cook longer.