Do you baste or Mop your ribs?

[Danielle D.]

There are so many experienced people on this forum thought I would ask.

Curious to know if and why you baste or mop your ribs?

 

[John Mason]

Used to, now I don't. First, it can wash off the rub. It doesn't add much flavor, that's what the rub is doing. If you cook the ribs right they'll be plenty moist. Every time you lift the lid you lose heat and extend/alter the cook.

And the most important reason, I'm lazy!

I'd rather be lifting a beer than lifting the lid.

 

[Joe McManus]

after taking DAL (dead ?$$ last) at a contest with ribs, where I was spritzing and taking so much care of them, I figured it wasn't necessary and haven't since.

 

[Craig Castille]

I only apply a very light glaze at the end of a cook.

Sauce always served on the side.

 

[Danielle D.]

I don't baste or mop my ribs at all. I agree with it rinsing off the rub. That is exactly why I don't.
Interesting to read your responses. Thank you.

 

[ariel b]

I actually spray apple juice about an hour or so into the cook.

 

[Ken Keating]

I just spritz with apple juice two or three times towards the end of the cook. My best ribs turned out when I was busy and only spritz the ribs when I foiled them.

Ken

 

[Allan]

I know that this isn't the Competition forum, but don't judges expect to have a little sauce on the ribs?

 

[Bob H.]

I will add my preheated sauce to the ribs when there is about 10 minutes left in the cook. No basting, that is for turkeys.

 

[Bob T.]

I don't spray or baste. I sauce the last 20 minutes or so, run them under the broiler for about 1 minute to carmelize.

 

[Eric Koenig]

I do the same but break down the WSM as a high-temp grill and glaze the sauce.

 

[dsitterson]

I don't baste my ribs just my liver with beer.