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Spritz/Mop advice for spareribs

post #1 of 16
Thread Starter 
I plan on doing 2 slabs this weekend and was wanting to try a spiced rum/apple juice spritz/mop.
My question is what ratio should I use? Will be my first time using the rum.

any advice would be appreciated


post #2 of 16
3 to 1 applejuice to rum.
Some do less, some more.
post #3 of 16
Bubba nailed mine exactly 3 parts juice 1 part rum
post #4 of 16
Thread Starter 
Appreciate the feedback, that sounds like a perfect starting point for me. And is it just those 2 ingrediants or are there other things that get put in that mix. Just want the next batch of ribs to be better than my last ones..

post #5 of 16
Those guys were close... BOURBON ;{)
post #6 of 16
Here be what I use:

Slaughterhouse Spritz

8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar

Gives a nice sheen an added taste.
post #7 of 16
I use 50/50 apple juice and Captain Morgan. I cant taste it, probably cause I use a 75/25 crown and coke mix for me while cooking.
post #8 of 16
amen, but my mix is 50/50 crown to coke
post #9 of 16
My favorite mop is ;

3 pts. apple juice
3 pts. spiced rum
Immediately take 2 pts.of rum mixture and drink them.
10 to 12 Cold cans of Budweiser
During smoking process consume the Budweiser until food is ready.

This recipe for sucess has never failed me.
post #10 of 16
i did 50/50 last weekend

wife and kids ate them so fast there weren't any left for me
post #11 of 16
I used old #7 and apple juice a few weeks ago 3/1 on ribs. Loved the mix comming from the sprayer. As for the ribs I couldn't tastse neither the jack or the apple they were still moist a tender. Though next time it's 50/50 to see if the flavors i'm looking for come out biggrin.gif
post #12 of 16
That sounds like a winner!
post #13 of 16
That is the ONE !!!
post #14 of 16

Dark Rum??? HHHMMM?

You guys got me wondering....I'm doing baby backs this weekend (my third attempt) and am thinking of marinating them overnight in apple juice, then doing the 2-2-1 thingamajig. And for the mop, how 'bout this? 50/50 apple juice and Cruzan Blackstrap rum. Should be plenty of flavor...whadda ya think? Am I crazy?

Oh, by the way - while I wait for the ribs I'll be doing shots of the blackstrap washed down with a Smuttynose IPA. VERY hoppy. yum.
post #15 of 16
Hmm ya MIGHT be asking for a burn there. AWFUL lot-o-sugar in that mix. Consider some cider vinegar and that funky rum.

Rum...ugh! Cured myself of that at 15...LOL!
post #16 of 16
My last batch of ribs was about 50/50 with fresh pressed apple juice and Pusser's Rum. Had a hard time using so much of that rum on food instead of drinking it, but it came out very nice. Just sweet enough yet with that oak like flavor that comes from that particular rum. They were the best ribs I have made to date.
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