• The first thing you want to do when creating the ultimate bark is the Pitmaster X's Beef Rub. Click on the link so you can see what you need to make one batch.
• Then take around 3 tbsp of mustard and cover every inch of your beefribs. This wil help to let the rub stick and create a thicker bark with more flavor.
• Fire up the masterbuilt gravity fed smoker with some charcoal and set the temperature to 140 degrees celcius.
• For smoke flavor i'm adding 2 small chunks of whiskey oak barrel flavoured smoke wood. Smoke is optional but it adds a lot of dimension.
• Set the beefribs on the highest position to let it smoke with indirect heat.
• Stick in a thermometer in the center. Make sure you don't touch a bone because it will tell an inaccurate temperature.
• Close the lit and set the temperature to 160 degrees celcius. This is a roasting temperature.
• After around 4 to 5 hours the beefribs hits a core temperature of 92 degrees celcius.
• Take them of and let them rest.

Butter sauce

• Heat up a pan
• Add 250 grams of butter and let it melt.
• Chop fine 1 chili pepper, 75 grams of scallions and 75 grams of parsley.
• Add that to the melted butter and stir it.
• Let it cook for around 1 to 2 minutes and take it off the heat source before the butter turns brown.
• Add the hot butter on top of your beefribs and the magic bark experience can begin.