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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.
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.
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.
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.