Mopping/Saucing Bone Side (BB's)?

Discussion in 'Pork' started by bbrock293, Apr 19, 2013.

  1. Quick question. Are you guys mopping/saucing the underside (bone side) of the ribs? I have been doing both sides but it is kind of a pain and was not sure if I am wasting my time since the meat side is primarily eaten. Thanks.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Definitely a waste of time & heat mopping the bone side.

    Personally I don't ever open my door to mop either side.

  3. I rub all sides then into the smoker with as little disturbance as possible.  I've tried sprizting / mopping and honestly cant tell a difference.  If you use the 3-2-1 method you retain plenty of moisture during the braising phase, if anything I'll take the juice out of the foil wnd use that as a mop just before I serve the ribs.

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