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About to put ribs on, but out of apple juice
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kbutler84
Posts: 140
What can I use as an alternative for misting? I have orange juice, mixed berry green tea, diet coke. Anyone have some concoction that would be a good substitute?
Comments
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Not needed on the egg IMHO.
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Give it a try without- will be a good trial to see what you like better. I am in the camp that doesn't do it.Greensboro, NC
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I agree with Scott and Wolf. Some of the old school techniques aren't needed on the egg.Just a hack that makes some $hitty BBQ....
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I don't mist or mop any more except once towards the end. Typically, I lightly brush on some plain water, or a thin coat of neutral flavor oil. Then, a last sprinkle of black pepper and garlic powder, whose flavors often cook away.
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I don't mist. But I TURBO.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Good to know, thanks fellas
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The last time I did ribs I just rubbed them with some Dizzy Dust and put them on the egg for 6 hours at 250. I never foiled them or anything. I thought they turned out much better. They have a better texture to them but still come clean from the bone.It might be worth a try and see if you like them that way also.Jeff from Winston-Salem, NC - LBGE, MiniMax, Blackstone
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I'm doing St. Louis spares for the first time today. I was thinking around 4 hours at 250-275 would be sufficient. Am I off on that?
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If you need to use something other than Apple Juice , I have used a mixture of water , hot sauce, and agave ( or honey)
works just as good as the apple juice IMHO
I have done it with using this and also not using anything and I dont think that i could tell the diffrence . But i do like the thought of misting them with hot sauce .
Toronto -
If you're not going to foil them, I think it'll take longer than 4 hours, especially at the lower temps.
Ball Ground, GA
ATL Sports Homer
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275 might get you there...not 250. Either way, look for meat pull back on the bone, and give them the bend or tooth pick test before pulling them.kbutler84 said:I'm doing St. Louis spares for the first time today. I was thinking around 4 hours at 250-275 would be sufficient. Am I off on that?
Just a hack that makes some $hitty BBQ.... -
I agree that misting isn't necessary, tried it once and did not see a big difference. As far as time goes, spares take longer that baby backs and my baby backs have gone 4-5 hours in the egg. If you use the 3-2-1 method for spares thats 6 hours, which includes foiling for two hours. I would allow six hours, but if they get done earlier than that then FTC.Simi Valley, California
LBGE, PBC, Annova, SMOBot -
St. Louis tend to take a little longer- I think you will be looking at approx 5.5 hrs at 250-275Greensboro, NC
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No need to mist, but if you prefer to continue misting, any mild white wine will do, or a white grape juice. Misting with an apple cider vinegar mixed with some sugar will provide a bit of a tang and caramelize a bit if that's the texture you are looking for. Suggest you dissolve the sugar in the vinegar in a saucepan to avoid gumming up the mister.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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