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PSA: 2 months of flipping rib racks every 45 min instead of every 20 and my bark finally set right
About 2 months back I was cooking 3 racks of spares on my offset and the bottom of the bark kept coming out scorched while the top stayed pale. A guy named Daryl who runs a trailer pit down in Waco told me I was flipping too often and killing the heat flow around the meat. So I tried a full cook letting them ride 45 minutes before the first flip and just rotating front to back instead. First time out the color was even top to bottom and the bite was clean without any mush. Did 6 more cooks since then and every rack has come off with that dark red mahogany I was chasing for a while. Curious if anyone else waits that long before the first flip or if 45 min is too long for a hotter pit.
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