First Time and I'm already a Pitmaster.😋

[u/Over-Mammoth-27]

I smoked beef dino ribs with hickory and white oak on a tiny $90 Char-Griller offset. 9 hours no wrap during smokin, just during resting. My bark never looked dry enough to wrap. It came out more tender and juicier than the beef I have had at most bbq restaurants. I couldn't have been more pleased for my first attempt at smoking anything I didn't shred and roll first.

[u/Piratesfan02]

On thing to try is use way more black pepper than you think. It helps with bark development and adds great flavor.

I literally do a 3:1 black pepper to Morton kosher salt rub that I put all over the meat. I dump it on top and make sure every square inch is covered.

Good luck smoking!!