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Rib spritz
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henapple
Posts: 16,025
I know many of y'all don't but those that do... What do you use? If you foil, what do you add?
Green egg, dead animal and alcohol. The "Boro".. TN
Comments
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I have spritzed. I gave it up for lent.
Half apple cider vinager/half allegro hot and spicy.Be careful, man! I've got a beverage here. -
i just cook my ribs dry for myself and family but if im doing a big rib cook i do the sticky ribs in foil staying close to drbbq's method, it seems to go over well with bigger crowds
http://www.biggreenegg.com/features/championship-ribs/
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@henapple I dont normally spritz, when I do foil I put Parkay, honey and brown sugar meat side down in the foil for about a hour for a sticky wet rib!! I myself like the dry ones!!XL, Large, 2 Small's and Mini BGE Arlington Texas
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If I spritz ...1/2 apple juice, 1/2 vinegar
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I mix up 1/3 apple cider vinegar, 1/3 Sweet Baby Rays (or fav), and 1/3 Franks Original. I put some in the foil during that period and then baste a few times when I unfoil for the last hour +-.
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sharhamm said:If I spritz ...1/2 apple juice, 1/2 vinegar
Same here for spritz if I feel they are drying out some.No foil for me EVER. Original plan is always 4-0-1 and adjust from there. Last time I went 4.5-0-1
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
So chubbs is 4-0-1 mean 4 hrs indirect than 1 hour direct with some saucing no foil step ?Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
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Much depends on the rib cut. BB not so much, SLS always spritzed. Rub is pretty heavy so spritz is 3 parts apple juice and 1 part apple cider vinegar. Moisture only to work with the sugar in the rub. Temps at 225-275.If I foil, whatever old white wine is in the fridge, mixed with a touch of apple juice.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I've only spritzed once. It was a combination of apple cider and Basil Hayden bourbon.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
If I spritz I do it for additional flavor layers. I usually use citrus like pineapple juice or orange juice I don't cut it with anything and I usually do it with a spicy rub for some contrast
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sharhamm said:If I spritz ...1/2 apple juice, 1/2 vinegar
Me too?___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I'm spritzing right now! A combination cook of BB and SLS ribs. Using Martinelli's apple cider. I will finish with Stubbs....soon!
Dave KI4PSR
no, not -that- one!
KI4PSR -
@Dave_Matthews... Want to try a bag of Ozark Oak?Green egg, dead animal and alcohol. The "Boro".. TN
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CANMAN1976 said:So chubbs is 4-0-1 mean 4 hrs indirect than 1 hour direct with some saucing no foil step ?
The formula is: 4 hrs unfoiled -- 0 hrs foiled-- 1 hr sauced. They are cooked indirect the entire time for me.Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
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henapple said:@Dave_Matthews... Want to try a bag of Ozark Oak?
Dave KI4PSR
no, not -that- one!
KI4PSR -
Two different ones.... 1/2 apple juice and 1/2 apple cider vinegar . .....1/2 Markers Mark and 1/2 apple cider vinegarPROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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1 part bourbon, 1 part honey, 3 parts spritePROUD MEMBER OF THE WHO DAT NATION!
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