Ribs: crispy bark?


 
I'm with Jeff and Craig on this. I prefer a dry rib and sauce at the table. I guess that is Memphis style...at least that is the only place that I can remember being asked if I wanted my ribs dry or sauced. I like to cook them somewhere between "smoking" and "grilling"...not quite grilled, but much hotter than a slow smoke. That gets the bacon-like texture to the surface that I love (and what I think Alfred is looking for).
 
Mike, what do you think low temp then high finish does for you that constant medium high doesn't? Just wondering.
 
Honestly, I couldn't tell you. I personally cook my ribs at 225-250 and usually only toss on high heat if I'm saucing for people. I'm just saying that if it's not crispy enough, tossing it on high heat for a couple minutes should bring some crisp to it. Not sure if just cooking on medium heat will do that for you or not.
 
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