Hello again guys
So exactly how do you make a crust/bark on ribs.
Heres the technique that I use.

I smoke them at 225 until its time to replace the wood chunks.
I spray them with apple juice and jack daniels and then wrap them foil foil for approx 1hr.
Then I baste them with BBQ sauce and crank the heat up to approx 325 for about 15 min.
The ribs taste great.
They look decently (I added a pic of what my ribs usually look like from another post)
I've heard of a burn and turn method (or sauce and toss I think its the same thing) where you baste them with sauce and cook them meat side down to carmelize the sauce.
How high of a heat is this done on and approx how long do you leave them meat side down?
Also how many times would you burn/turn the ribs?
Any info would be appreciated on creating crust/bark on ribs
Oh, I did find a pic from another site that shows exactly what I'm shooting for but didn't know if it was ok to post here (if so I'll post it further down in the thread.

Thanks ahead of time guys
StocktonQ

Sounds like your on the right track Stockton since crust and bark are two different things(bark develops from the natural sugars in the meat crusting and most often takes time in a smoker 1-2 hours wont do it much justice) I will assume your shooting for crust.
The only thing I would do different is BEFORE I sauced the rib I would crust/sear the meat over a hot burner, then dunk the ribs in sauce and caramelize that way the meat is crusted and the sauce is caramelized. once you sauce the rib your burning BBQ sauce to try and get the meat seared.
I use medium to high heat to caramelize and I dunk my ribs in sauce not brush it on and I might do that 6-7 times depending on how gooey and sticky a caramelized coating im shooting for and how sugar based the sauce is i'm using

jimbo

Once your ribs go into foil you are sacrificing bark. If you want more bark leave them out the foil longer before going into it or skip the foil all together.

Jim

I never thought of bark as applied to ribs. For sure on my butts and briskets which are in the smoker for 8 hours or more. I'd more describe the ribs as getting a good caramelizing on the grill after smoking (that's when I apply my sauce). Then again - I'm less into the technical definitions and more into the munchilitions..

Crusted, barked, sauced, glazed, smoked, grilled, caramelized, naked, home made, neighbor made, store bought or restaurant - BUT NEVER BOILED - I luv ribs mikey

Some proven ideas...
1. If you foil make sure you cook for an additional hour unfoiled afterwords to harden the bark.
2. Do not sauce, at all while cooking the ribs. Heat up the sauce on the stove top and serve the sauce on the side with the dry ribs, think of the sauce more of like a dipping sauce. The sauce won't have time to soften the bark if you dip and immediately eat.
3. Do not sauce, at all while cooking the ribs. Turn your oven's broiler on high (assuming it's upper type of broiler), put the ribs onto a baking sheet, brush sauce onto the ribs and place the whole thing as close to the broiler as possible (ideally 2" or less)...Watch, do not walk away, could take anywhere from 30sec-2mins, goal is look for the sauce to bubble for about five seconds and immediately remove it from the oven.

I do the 3-2-1 method...Three hours of smoking, two hours of foiled and one last hour unfoiled. I'm quite impressed with the bark from that last hour.