Sprays/bastes for ribs

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Hi Peoples,
Here's a question I've had good results
spraying ribs with apple juice hourly for the whole cook time they turn out nice,moist and tender. but here's some problems I've had...
the sugar tends to burn and the spraying kills the rub.
So do other people start spraying later on. what about other sprays like oils,vinegar,onion or garlic juice, beer or other concoctions?
Just wonderin'
John
 
I've had really good luck using the rule of halves. When I turn the meat is when I spray on the mop (usually apple juice and beer, half and half). If I'm cooking for 6 hours the first turn and spray is at three hours into the cook. The next at 4 1/2 hours, etc. This seems to work well as the rub does not wash off as readily. If I spray earlier a lot of the rub ends up in my water pan. The meat seems plenty moist and I don't have to tend the cooker constantly plus I'm not losing all of my heat. I believe I read somewhere that each time you open the smoker you add about 15 minutes to the cooking time.
Don
 
I don't spray at all. I use Danny's recipe for rib rub and I don't open the WSM until about one to two hours before I think they are done (just to take a peek, no turning) The only thing I turn is chicken. The old Polder in the potato gives me a good idea of what is going on. Also make sure you remove the membrane and I use rib racks which work great (three racks at a time).

"May the smoke be with you",
Steve
 
I spray every hour after the halfway point and any time I turn/rotate. I use 3 parts apple juice 1 part apple cider vinegar. I only open my lid when I'm turning - I spray through the top vent opening so I don't have to lift the lid too often. I have a small piece of plastic tube(about 1 1/2") that I use as an extension to my hand sprayer. This allows me to get closer to the meat from the vent opening.
I also have a small 1/2 gallon pump garden sprayer that I use if I've made a big batch of "mop". This allows me to get better contact with the meat through the vent opening and also produces a very fine mist, or not so fine mist, depending on how I set the nozzle. Just make sure this is ALL you use this sprayer for - you don't want to go kill bugs and then use it on your meat.
Good luck.


[This message has been edited by Budman (edited 08-18-2001).]
 
I coat em w/ a thin(or thick,if i feel like it)coating of applesauce at the half & forgit' em.

Applesauce makes an interesting sauce on its own, especially if u have a spicy rub & when the BBQ sauce goes on, it all kinda 'blends'.
 
Hey John!

I use a mixture of 3 parts juice(any citrus will do) and 1 part oil. The oil in the mixture will add the much needed "staying" power for a mop....otherwise your mop will simply evaporate in a matter of minutes.

Try this technique......after 1 hour, mist VERY lightly and apply more rub. Then cook for another hour and you can mop after that point.

Stogie
 
I don't mop my ribs. I'm not saying those who do are wrong, I just find them plenty moist done in the WSM. Crisp em up by letting the WSM pass 300 in the dome or fire them on the grill and glaze em then.

I've mopped, too, just didn't think it was worth the heat loss and hassle in the end. Bottom line, whatever works for you is right. This is Qin, not nuclear fission.
 
Good point, a galarneau!!

I am a strong advocate of heavy experimentation in your "formative" smoking years. Sorta like college........but with meat instead of.........

Stogie
 
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