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Why Am I Not Getting A Bark On My Ribs? [Solved]
If the temperature is too low, the bark will not form. If it is too high, you will char the meat. A good temperature range to aim for is around 225-250°F. Around half way through the cook, moisture starts to evaporate from the meat, thus cooling the meat, and slowing the cooking.
Life-changing brisket BARK on an Offset Smoker (Tallow saves the day)
Steve runs out of butcher’s paper and has to improvise….#MEATER #MEATERMADE
How to get good BARK on BBQ the EASY WAY
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How To Get Good Bark on BBQ | Thursday Chat Episode 3
I had a question about how to
