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Discussion in 'General Discussion' started by davekat, Feb 15, 2016.
When sprittsing your ribs with some apple juiceand water what ration should it be mixed at?
The only point of spritzing is to add a bit of flavor so watering whatever down only defeats the point. It does little for internal meat moisture because it evaporates before it does more than wet the Bark and every time you open the smoker, you add 15-20 minutes to the cook time. You loose a lot of heat opening the door and the evaporative cooling on the meat surface slows the cooking process. Spritzing can add more smoke flavor because smoke sticks easily to wet meat and if using wood or charcoal you may get a little more smoke ring but overall spritzing has little benefit...JJ
I usually use apple or some other kind of fruit juice mixed with some beverage containing alcohol. If it's beef I'm cooking it's usually whiskey or bourbon. If it's pork or poultry it's a flavored schnapps or rum. Sometimes for beef I use beef broth in place of a fruit juice.
Spritzing with a fruit juice will help caramelize the top of your food and help build a nice bark while the alcohol in it breaks down the flavors in the rub you use instead of the rub just laying on the top.
I usually mix about 70% fruit juice and 30% of the other stuff. Sometimes it varies. I've gone 50/50 and it works fine.
If I'm going to mop, I mop with apple juice & bbq sauce 50/50. I don't mop if I'm going to foil.
So if i was to do a set of ribs would u suggest 3 hours no sprits or mop and 2 hours in foil 1 hour after
Yes that's what we call the 3-2-1 method for spare ribs, 2-2-1 for baby backs. You can substitute the one for a few minutes on a hot grill. Many of us use Chef Jimmy J's foiling sauce when you foil the ribs. Here it is:
For each Rack of Ribs Combine:
1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.
Simmer until a syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.
Hope this helps.
I usually spritz one hour after the meat has been on the smoker. Enough time for the pores to begin opening up. Then I spritz every 45 minutes or so after that. I don't foil or add anything else unless I'm making my half and half ribs. One half the slab gets glazed with Swine Apple glaze while the other half stays dry.
Big hit with the guests when we entertain.
I'm a fan of using vinegar in a spritz, although i have gotten away from spritzing in general. i prefer to wrap with some apple juice/ apple cider vinegar mix (70/30 or so) spritz'd on the ribs liberally when i wrap with some excess in the foil and some honey/agave/sugar and some butter in the foil. I double wrap tightly and let that go 1 hour-1.5 hours.
I do like to braise with CSR's or even sometimes a Boston butt or the like with the same mixture.
I use apple juice and Jack Daniels Honey.