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Moisture/humidity

islamoradapaul
islamoradapaul Posts: 16
edited November -0001 in EggHead Forum
Hi,

I just put a couple racks of spareribs in the egg, above the plate setter and the temp is holding well at 230 or so. I plan to let them go for 6-8 hours, adding apple wood for smoke throughout the day.

As the day goes by, is there anything I should do to increase the amount of moisture inside? Isn't that what people try to accomplish with a drip pan filled with water in other BBQ scenarios?

Next, I have made up a basic "mop" type liquid out of water, apple cider vinegar, a small amount of apple cider and paprika. How often should I apply this to the ribs, I can either use a paint brush, a squirt bottle or both?

THANKS - HAPPY HOLIDAYS!!
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Comments

  • Spoon
    Spoon Posts: 328
    No need for the drip pan IMHO. I do use a spray bottle with mop made of apple juice/apple cider vinegar and a little of the rub I put on the ribs dissolved into the mop. I spritz about once an hour or so. That is just my method, there are many many more in use.

    ~Alex
    "Pork so tender you can pull it with a spoon." ~Spoon
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  • Brokersmoker
    Brokersmoker Posts: 646
    Look up the "Car Wash Mike" method of ribs on the forum or recipe's. It lays it out pretty straight forward and it's a good place to start (and finish) when trying to learn ribs!
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  • stike
    stike Posts: 15,597
    no need. the BGE retains far more moisture in the meat because the airflow thru the egg is considerably lower than metal cookers.

    baste for taste, if you want, but you don't need anything to keep it moist.
    ed egli avea del cul fatto trombetta -Dante
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  • tjv
    tjv Posts: 3,846
    what he said............
    www.ceramicgrillstore.com ACGP, Inc.
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