Bark
The dark, flavorful, and crunchy crust that forms on the outside of smoked meat through a combination of spice rub, smoke, and protein polymerization.
A good bark is the hallmark of great BBQ. It’s formed by the ‘Maillard Reaction’ and the dehydration of the meat’s surface. Sugars in the rub and smoke particles adhere to the surface to create this complex texture.