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Basting Baby Backs

LexB89

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Hi guy's,

If I was going to baste baby back ribs what should I use to baste with?

Any suggestions would be helpful.
 

Millberry

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Every body on this forum will have a different answer. Do you like ketchupy sweet sauce. mustard sauce, or vinegar sauce?
 

gmc2003

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I like to use an apple cider reduction. Just boil the cider down until it's almost a syrup. Add a pad or two of butter and a dash of nutmeg and cinnamon. This also works really well with pork tenderloins.


Chris
 
Last edited:

Millberry

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I like to use an apple cider reduction. Just boil the cider down until it's almost a syrup. Add a pad or two of butter and a dash of nutmeg and cinnamon. This also works really well with pork tenderloins.


Chris
I can't get this out of my mind.It sounds so good. I'm going to make it just to taste it.. Thanks - So many recipes, so little time
 

Millberry

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Honey dissolved in hot water, my wife likes this
Lordy--another one I HAVE to try (and it sounds dumb--BUT coming from you, I know I will be the WRONG one!) Uh...UH....How much honey in how much water ratio?
 

olaf

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Lordy--another one I HAVE to try (and it sounds dumb--BUT coming from you, I know I will be the WRONG one!) Uh...UH....How much honey in how much water ratio?
I simply use what I have which is a lot of raw honey it's not a syrup and needs to be spooned out, about 1/4 cup water to two T honey it tastes like apple juice. I should say I do add butter at times
 

SmokinAl

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I use a mix of apple cider vinegar, brown sugar, & bbq sauce. I usually keep it on the firebox or the top of the smoker to keep it hot. And mop the ribs when they start to look dry, about every 45 minutes. I sort of just drop the mop down on the ribs, so I don’t knock all the rub off.
Al
 

TuckersBarbeque

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Not much of a baster, but all of the suggestions here are legit. Apple and pork are like a perfect marriage.

With that said, I like vinegar based, not water or tomato. Here in NC, barbecue means only one thing...
 

Millberry

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Not much of a baster, but all of the suggestions here are legit. Apple and pork are like a perfect marriage.

With that said, I like vinegar based, not water or tomato. Here in NC, barbecue means only one thing...
LOVE that vinegar base--------------------drink it out of the container
 

Millberry

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Joined Nov 12, 2020
I like to use an apple cider reduction. Just boil the cider down until it's almost a syrup. Add a pad or two of butter and a dash of nutmeg and cinnamon. This also works really well with pork tenderloins.


Chris
what do you add to the vinegar to make it a syrup? Brown sugar, white sugar>>>?
 

gmc2003

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what do you add to the vinegar to make it a syrup? Brown sugar, white sugar>>>?
Apple cider doesn't have vinegar in it. I'm just boiling most(not all) of the water out. Apple cider is just raw apple juice - non filtered.

Chris
 

Millberry

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Ok Thx--I didn't think you could get syrup from apple vinegar.
 

LexB89

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I tried baisting with honey, butter and water mixture.

Worked a treat!
20201231_162659.jpg
 

whistlepig

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I use this:

 

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