Originally Posted by New 2 Da Que
I had a tremendous amount of help from the SMF with my brisket awhile back so I thought I'd go back to the "pool" and throw out a line for some help on baby backs.
Looking for a recipe for a spritz. I know I can keep it simple with an apple juice but does someone have something unique they use?
Also, do people sauce during the smoke or wait until they serve the ribs.
Any advice would be great. Columbus Jazz and Rib Fest is this weekend - may try to jump downtown and see what they pitmasters do as well.
New 2 Que
Lots of good replies so far. I'll throw my 2 cents in.
Spritzing is a personal choice. I do with apple juice and captain morgan.
Foiling is also a choice. I used to, but didn't want the fall-of-the-bone that the foiling was giving me. My last 2 rib smokes I have done no foil and loved em.
Saucing is also an option. I tend to not sauce when I am making em, instead letting people sauce afterwards if they want. My oldest son likes em without and I like em with Jeff's sauce. He and I are the big rib eaters in the family, so cooking without serves us both as I just put some on afterwards.