Spray, mop, or nothing

[ps0303]

Do you spray, mop, or do nothing to the ribs while they are smoking?

 

[bdskelly]

I bought a spray bottle at Home Depot house keeping section for a couple of bucks.
I fill it with 1/4 cup Apple cider vinegar and 3/4 cups water. I spray about every hour. I do not wrap my ribs. They always turn out great. B

 

[weev]

I sometimes like to spray mine with a mix of apple juice and honey jack

 

[TomKnollRFV]

I have never for ribs; pork butts I have. I do the 3-2-1 method for ribs though.

 

[yankee2bbq]

I sometimes like to spray mine with a mix of apple juice and honey jack

What’s honey jack?

For me, I do half apple cider vinegar and apple juice.

 

[TomKnollRFV]

What’s honey jack?

For me, I do half apple cider vinegar and apple juice.

Jack Daniel's Honey Whiskey :)

 

[Rings Я Us]

Spritzing adds time to a bunch of meat cuts to get finished. I did spritz a chuck roast and a brisket . They seemed to take much longer than normal.
Adding some liquid in your foil or butcher paper is probably all you need .

 

[bdskelly]

Spritzing adds time to a bunch of meat cuts to get finished. I did spritz a chuck roast and a brisket . They seemed to take much longer than normal.
Adding some liquid in your foil or butcher paper is probably all you need .[/QUOT
This entirely depends on the type of rig you are using and how quickly it gets back to temp. I seldom foil my meats as it’s the best way to turn bark into mush!

 

[phatbac]

I never spray but i used to. i found i don't need to spray the ribs or anything pork to keep moist. the only thing worry about moisture content on pork is a loin or tender loin. so i inject and marinade those in creole butter. as for the spray if i wrap i use a spray bottle to add the vinegar/water/juice mix to the wrap with a little margarine or some such that's about it. 3/4 of the time i don't even need to wrap to get good results anymore though. just time at temp with smoke and a good rub and finish with a dynamite sauce. never had anyone not like my ribs....

Happy Smoking,
phatbac (Aaron)

 

[SmokinAl]

I usually mop the ribs with a combo of apple juice & bbq sauce, every 1/2 hour to 3/4 hour..
I leave the pan on the firebox to keep the mixture hot.
That way it doesn't cool down the surface of the ribs.
But my Lang comes right back to temp when I close the door.
Al

 

[petehalsted]

as you can see, not a straight forward answer.

Spritzing or Mopping, is just another tool in the bag. It all depends on your smoker, process, etc.

With my MES I don't do anything during the first 3 hours, last thing the MES needs is more moisture at the beginning when its loaded with pork, and unlike Al's lang, the MES takes a big hit when the door is opened.

The batch I did last night I did use a thin Dr. Pepper and Honey glaze the last hour after they came out of the foil, just to give them an additional sweet layer.

I think the hot and fast crowd doing more mopping.

 

[Rings Я Us]

 

[LanceR]

For sure there are at least as many answers to these types of questions as there are folks tossing critter parts into smoke. And maybe more because after a while we all seem to have our "but on the other hand...." kinds of thoughts.

For me, no mopping, no foiling, no spritzing of anything. Not pork, beef, poultry, venison-nothing. And it doesn't matter if I'm smoking over an electric burner, charcoal or wood. But that's my choice.

When making pulled pork however I do however usually remove butts when they are about half done and finish them in a roasting pan in the oven or smoker. The goal there is to save the juices, de-fat them and add as much back to the shredded pork as will absorb to boost the pork flavor and moistness. It really cuts down on the amount of sauce folks use (often they opt for no sauce) and folks rave about the depth of the pork flavor.....who knew? Pulled pork is supposed to taste like pork and not smokey sauce? So I guess that while I'm not, strictly speaking, foiling the butt it is somewhat the same idea.

Best regards to all

 

[sandyut]

None of that for me.

Rub smoke, eat.

Sometimes I have sauce on the table to dip or spoon on.

 

[1MoreFord]

No spritzing, mopping, or wrapping here. I have panned some beef short ribs. Very little peeking either. Not until the end to check for probe tender or bend testing.

 

[TNJAKE]

Has anyone here used those Vileda spray mops? I am tempted as I hate using a bucket and am currently using floor wipes with a flat mop but the floors don't seem as clean and the wipes curl up which can be a pain. However I've priced up spray mops in Wilko, their own brand is €18 and the Vileda is £24 so I'm so wondering if I can just mix my cleaner in an empty spray bottle and use my basic mop, the good thing about the spray mops is you can wash the mop pads and reuse them.

This is a smoking meat forum not a mopping floors forum lol

 

[noboundaries]

Double smoked ham is the only thing I mop. It's already cooked and I'm just trying to add a crispy, caramelized crust.

I guess it could work toward the end of a butt or pork rib cook, but only towards the end for me, not earlier.

 

[mike243]

Spritzing and mopping can help to get smoke to stick better, temp loss on a pellet smoker is a none issue imo, after a few hours I have always stopped spritzing and let the smoker do it's job. It all boils down to how much smoke you want/need. The higher temp you run the more often you need to spray or mop . If you meats dry it wont build bark as well , fat rendering does the same thing, have seen briskets pictured with 0 fat left after trimming, I wouldn't never attempt that lol

 

[gmc2003]

I'll glaze ribs, and a few other meats at the end of the cook w/BBQ sauce. Double smoked ham is the only other thing that comes to mind.

Chris

 

[thirdeye]

Yes, no.... maybe. But I use a spray bottle (or spray oil) for speed and because they deliver a very light coat of whatever you like. No specific timetable for me, just whenever the ribs look a little dry.