- 783 Posts. Joined 3/2008
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Mop Question-Need some advice - Page 2
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I personally agree with TN BBQ, I am from the Northeast and up here you seem to see a lot of tomato based sauces and sweetness when it comes to pork (I am not vouching for everyone, it is just a general thing I see). I am not saying going too heavy on sugars and all, but try apple juice and a little cider vinegar with a tad of water in a spary bottle and say, every hour, after the smoke has been going strong for say two hours, I spray the ribs down nice. This keeps them nice and moist and gives it a hint of apple to go along with the apple wood smoke.
Again, you won't go wrong on here. Everyone's advise is awesome and you will learn a lot. I print out a lot of these posts for personal uses as far as recipes, sauces, mops and such. Just have fun doing what your doing and you won't go wrong !!!!
I ain't saying YOU will think they are the best thing going, but I have a strong feeling (and a good deal of experience) that if you served up a sauceless, savory rib AND a honey glazed, sweet rib...folks will eat more of the honey glazed ones (i'm not so sure that's a good thing, but it's almost a universal fact).
Experiment a little (ain't like it's much trouble to do it both ways).
I think it boils down to trying both and seeing the reactions. Even if the mop is the big winner, it doesn't stop me from making a half rack or so with just rub for me.
Every chef/pitmaster/cook knows the best stuff often never makes it to the serving table. That's not only the way it is, it's often how good ideas and great recipes happen.