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Rojellio Es Caliente
BBQ Super Pro
Joined: 15 Aug 2008
Posts: 1581
Location: Grand Junction Colorado
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 Posted: Jan 10 2009 Post subject: |
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| DENALI wrote: | | Here is another question..... does coating it heavy with rub to make bark hinder the smoke penetration? |
****Disclaimer... my answer is given as opinion, mixed with instinct/ guy intuition. There may or may not be actual facts... perhaps one of the more seasoned BBQ Experts can jump in to make corrections or confirmations.
I read somewhere on here that meat doesn't take on much smoke flavor after 140F. For many of the popular non-bird cuts this represents 3-4 hrs of smoke time. So it takes this long for a bark to form, and seal off the meat from absorbing more smoke flavor. This is also the point where many cuts of meat are foiled. {some people even go as far to remove it from the smoker, and finish it in an oven}
Independent of sugar content in the rub, you will get a bark. Presumably this is purely from exposure to the high ambient air temp. Dehydration and other wise burning or charring to some extent takes place to make this happen.
WITH sugar in the mix, you also get caramelizing and glazing. This amounts to a matrix that binds everything together, in a glazed over work of art if enough sugar is involved. {Think Creme Brulee..} But too much too soon, and too much exposure to heat amounts to a charcoal crust.
Introducing sugar at controlled rates throughout the process sounds best to me. An average moderate amount in the rub, then spritz applications over the course of the smoking session.
 As for a sugar glaze matrix... I believe that Silica Dioxide might improve it somewhat. The Silica Dioxide in many spices, {to prevent caking} is most likely Cabosil or silica fume.. One ounce of silica fume {about 1qt - 2qts by volume} if spread out flat would have the surface area of a football field. IS there enough in your shaker of various spices to cover the surface area of a Pork rib, and forma matrix with the sugar?? I am guessing yes.
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k.a.m.
BBQ Mega Star
Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.
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| Posted: Jan 11 2009 Post subject: |
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| DENALI, I know its to late but when I want heavy Bark I put the Rub on then slather with mustard and put another coat of rub on and that produces some heavy dark bark. |
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DENALI
BBQ Fan
Joined: 08 Jun 2008
Posts: 231
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| Posted: Jan 12 2009 Post subject: |
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Well i think i got the bark thing whooped! I didnt get to smoke it yesterday like i wanted so its in the process as we speak. I rubbed it then slathered it in mustard and re-rubbed it pretty heavy. Hope it doesnt hinder smoke penetration. I am also misting it with apple juice every 2 hours. Picture is at the 6 hour mark when i put on a pan of beans.
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Last edited by DENALI on Jan 12 2009; edited 1 time in total |
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Jan 12 2009 Post subject: |
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Thats butts looking real good DENALI,and that pan of beans looks great to. 
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erniesshop
BBQ Super Pro
Joined: 11 Jan 2009
Posts: 2104
Location: Grants New Mexico
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| Posted: Jan 12 2009 Post subject: |
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Silica Dioxide ???
Ain't That .....Sandpaper ???
Bark Looks GREAT !! |
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Rojellio Es Caliente
BBQ Super Pro
Joined: 15 Aug 2008
Posts: 1581
Location: Grand Junction Colorado
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| Posted: Jan 12 2009 Post subject: |
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| erniesshop wrote: | Silica Dioxide ???
Ain't That .....Sandpaper ???
Bark Looks GREAT !! |
Silica Dioxide is lots of things, from the sand in your sandpaper to the stuff they put in cake mixes, spices and everything else so it doesn't cake.
The Silica Fume type {likely the same one added to food} is the most suspicious looking of all the white powders. I have used the stuff to gel muratic acid for a concrete etching project.
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