Is a Mop really necessary?

Beaumonty · February 2015

I am smoking some baby backs this weekend. Although I have my family's preference down (plain rub, low and slow, no foil, sauce for last twenty minutes), I do folks use mops after the first two hours, every hour. I used to do spritz but stopped when I really didn't see a difference.

Since I glaze at the end with sauce, is a mop really necessary?

buzd504 · February 2015

I don't do a mop. I think adding liquid and opening the lid will both affect your temperature more than the mop will help your ribs.

theyolksonyou · February 2015

Necessary? No. Do it if you want, but remember every time you open the lid you prolong the cook a little.

you just have to find what you like and stick to that.

Carolina Q · February 2015

I never could understand the "if you're lookin you ain't cookin" philosophy. It's true enough I guess, but so what? In a 5 hour cook (or more), how much difference can a few peeks possibly make?

Opening the cooker every so often to baste, taste or even just to look isn't going to matter much, especially with an egg. The ceramic will hold temp and bounce back quickly once the dome is closed.

If you like whatever a baste gives you, do it.

Mickey · February 2015

Turbo only and I don't mop.

Dyal_SC · February 2015

I don't think it's necessary, especially with the moist heat that the BGE provides. And the fact that you're gonna sauce anyways. I do like the taste of a vinegary mop though if I'm doing dry ribs.

NPHuskerFL · February 2015

Peek, no peek, mop, spritz, glaze.....do whatever floats your boat.

)

Eggcelsior · February 2015

Carolina Q said:
I never could understand the "if you're lookin you ain't cookin" philosophy. It's true enough I guess, but so what? In a 5 hour cook (or more), how much difference can a few peeks possibly make?

Opening the cooker every so often to baste, taste or even just to look isn't going to matter much, especially with an egg. The ceramic will hold temp and bounce back quickly once the dome is closed.

If you like whatever a baste gives you, do it.

I suppose it matters on a less insulative cooker than a ceramic grill. Thin metal isn't going to hold onto heat as well and allowing the volume of air inside to escape and then having to reheat ambient air will prolong a cook on something else like a kettle grill.

Chubbs · February 2015

I have been working on my ribs lately trying a few different techniques. I have yet to see a huge difference in mopping or not in the end product. If anything, like Dyal says I like a vinegar flavor on it. If I do it at the end I get the same result so I am in the no mop club.

Zmokin · February 2015

I've never mopped.

I've never spritzed. (well not counting on the gasser where I spritzed water to put out grease flame-ups).

Mop & spritz if you want, it's your cook, do it how you want to do it.

NPHuskerFL · February 2015

Serious note...I like a dry rub (mostly just S&P) and then the last 30-45 minutes I might hit them with BBQ sauce or a glaze. I don't see a HUGE benefit with the mop or spritz on the BGE.

BOWHUNR · February 2015

No mopping here. Never found a need with the BGE.

Mike

Beaumonty · February 2015

Thanks. I think i'll stick with the glaze and work on my son's baseball swing instead.

fishlessman · February 2015

mopping can wash the rub off the ribs if done often but ive had good luck turning the heat up at the end and mopping with a sugar based vinegar sauce, more of a high temp glazing and crisping

Beaumonty · February 2015

fishlessman said:
mopping can wash the rub off the ribs if done often but ive had good luck turning the heat up at the end and mopping with a sugar based vinegar sauce, more of a high temp glazing and crisping

That sounds like a great idea. I am doing three racks. I might try that on one because that's what we like, the crisp, glazed bark. Just a normal vinegar bbq finishing sauce? any recipe or example? i have been working on a homemade blackberry finishing sauce but it's more sweet than vinegar-y

fishlessman · February 2015

Beaumonty said:

fishlessman said:
mopping can wash the rub off the ribs if done often but ive had good luck turning the heat up at the end and mopping with a sugar based vinegar sauce, more of a high temp glazing and crisping
That sounds like a great idea. I am doing three racks. I might try that on one because that's what we like, the crisp, glazed bark. Just a normal vinegar bbq finishing sauce? any recipe or example? i have been working on a homemade blackberry finishing sauce but it's more sweet than vinegar-y

i just take a standard north carolina vinegar sauce and add brown sugar. you can make the ribs ahead of time, foil and cooler to keep warm, then when its time crank it up to 450/500 and start working the mopp and flipping the ribs til they crisp up. i do this open dome with the bottom vent mostly shut down with some flames

gerhardk · February 2015

I think mopping is a good way to wash off the rub.

Gerhard

500 · February 2015

I've noticed that when I do open to check, I get a blast of moist air. So, to me, I'm losing moisture every time I open the dome. So I try to keep it at a minimum; therefor, no mop.

Coastalcooker · February 2015

I use a mop if I spill something on the floor.

Bob

theyolksonyou · February 2015

I have a Labrador. Still no mop necessary.

Is a Mop really necessary?

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