Ribs spritz

EggHeadinFlorida · November 2016

Can you spritz ribs with any kind of juice or does it have to be apple juice or apple cider?

gmac · November 2016

Can't see why it would matter what if you like it. I'm sure grape, peach etc would be fine too. Mostly looking at moisture and a bit of sweetness right? I can't see why it wouldn't be fine.

pgprescott · November 2016

I slather mine with blues hog Tennessee red @ 2-2.5 hrs in. Maybe 2 -3 bastings. It's Basically vinegar, ketchup, crushed red flakes and sugar. It adds a bit of moisture and the sugar darkens them up a bit. They are basically dry ribs though.

lousubcap · November 2016

I use truly el cheapo beer (not light/lite) for the spritz. Generally cut it with apple juice (pork) or worsestershire (beef) but definitely not needed.

JustineCaseyFeldown · November 2016

Don't need to spritz. But any flavor you want to add will almost always be good

it doesn't actually keep meat moist (more moist than otherwise). But for extra flavor? Absolutely

pgprescott · November 2016

JustineCaseyFeldown said:

Don't need to spritz. But any flavor you want to add will almost always be good

it doesn't actually keep meat moist (more moist than otherwise). But for extra flavor? Absolutely

It softens the edges that tend to dry up on the ribs. Moist exterior by definition. I agree, it's not a necessity, but it does help and as your said adds flavor.

SirSquatch · November 2016

Worst thing that happens is that they don't taste great and you try something else next time.

Focker · November 2016

pgprescott said:

JustineCaseyFeldown said:

Don't need to spritz. But any flavor you want to add will almost always be good

it doesn't actually keep meat moist (more moist than otherwise). But for extra flavor? Absolutely

It softens the edges that tend to dry up on the ribs. Moist exterior by definition. I agree, it's not a necessity, but it does help and as your said adds flavor.

Yes, and it helps with smoke flavor. Meathead has a can study on it. I never used to, but now I do, just water half the time..especially with the KBQ every hr, since it recovers temp so quickly. I should revisit with good quality peach, apple, or pineapple juice from the health/organic section, pair with a little vinegar or cider vinegar.

JustineCaseyFeldown · November 2016

pgprescott said:

JustineCaseyFeldown said:

Don't need to spritz. But any flavor you want to add will almost always be good

it doesn't actually keep meat moist (more moist than otherwise). But for extra flavor? Absolutely

It softens the edges that tend to dry up on the ribs. Moist exterior by definition. I agree, it's not a necessity, but it does help and as your said adds flavor.

sure. i get that.

i mean, spritzing doesn't keep the meat itself (the entire cross section) moist.

the general cooking lore holds that a wet environment keeps foods moist, but that is not correct as far as something being well-done versus med-rare.

over done meat is always dry. and meat may be cooked to "over done" by boiling. meaning: overcooked chicken breast boiled in a pure-water environment, will still be dry. so, spritzing chicken breast is surely not going to keep the breast moist, if submerging it in water won't.

but yeah, the crispy edges? sure, i can see that. the edges aren't quite what i am talking about really.

most times you will hear that spritzing keeps ribs "moist". to me, that advice doesn't mean the crispy stuff that you are referring to, but is often offered as a strategy to enure magically moist ribs. like a water pan, for example.

water pans don't add moisture INTO The meat. onto it, sure.

pgprescott · November 2016

What Spritzing does is reduce the affect of airflow drying out the surface of the meat. The egg itself does this as well being ceramic and efficient. Low airflow to maintain temps and a relatively moist environment for BBQ cookers. As Brandon points out, it also aides in the developing of a smoke ring. That's all.

JustineCaseyFeldown · November 2016

Yeah. No disagreement

Focker · November 2016

I started spritzing after stumbling upon this, by Meathead/Blonder, during my Karubecue hamster spin that hasn't stopped. Haven't started adding water back in my WSMs, but may give it a whirl sometime to see if there is a difference. Had maybe two or three smokes with water in the beginning, way back in the day, before modding my 18 with a Piedmont pan.

I like the efficiency and longer burn times going waterless.

http://amazingribs.com/tips_and_technique/zen_of_wood.html

http://www.genuineideas.com/ArticlesIndex/srasmokeringmoist.html

Focker · November 2016

FYI and for the record, I am a fan of grill marks, smoke rings, etc etc and just about anything that will improve presentation vs not...and one of many areas I think KCBS drops the ball, for not scoring at least a minimal bonus in presentaton for a pronounced ring. After all, it is part of the smoking process.

DMW · November 2016

Focker said:

FYI and for the record, I am a fan of grill marks, smoke rings, etc etc and just about anything that will improve presentation vs not...and one of many areas I think KCBS drops the ball, for not scoring at least a minimal bonus in presentaton for a pronounced ring. After all, it is part of the smoking process.

The reason KCBS doesn't account for smoke ring is that it is easy to fake with nitrites. If it was scored, everyone would be adding pink salt to their rub.

Focker · November 2016

DMW said:

Focker said:

FYI and for the record, I am a fan of grill marks, smoke rings, etc etc and just about anything that will improve presentation vs not...and one of many areas I think KCBS drops the ball, for not scoring at least a minimal bonus in presentaton for a pronounced ring. After all, it is part of the smoking process.

The reason KCBS doesn't account for smoke ring is that it is easy to fake with nitrites. If it was scored, everyone would be adding pink salt to their rub.

They fake everything else, and score for the bushes in your box, which has nothing to do with the BBQ? Why not add it to the mix?

I get it @DMW, KCBS is a completely different magic show vs backyard, but those enhanced rings are quite larger, and not as rich in color, to me at least. I have not tried it myself.

A traditional, authentic, ring, is the hallmark sign of smoked meat done right.

I think all rubs used should be tested on comp site, by KCBS officials, for clumps and nitrites, on initial inspection. And any team caught with clump, or pink salt, get DQ'd for life.

smokeyw · November 2016

Focker said:

DMW said:

Focker said:

FYI and for the record, I am a fan of grill marks, smoke rings, etc etc and just about anything that will improve presentation vs not...and one of many areas I think KCBS drops the ball, for not scoring at least a minimal bonus in presentaton for a pronounced ring. After all, it is part of the smoking process.

The reason KCBS doesn't account for smoke ring is that it is easy to fake with nitrites. If it was scored, everyone would be adding pink salt to their rub.

They fake everything else, and score for the bushes in your box, which has nothing to do with the BBQ? Why not add it to the mix?

I get it @DMW, KCBS is a completely different magic show vs backyard, but those enhanced rings are quite larger, and not as rich in color, to me at least. I have not tried it myself.

A traditional, authentic, ring, is the hallmark sign of smoked meat done right.

I think all rubs used should be tested on comp site, by KCBS officials, for clumps and nitrites, on initial inspection. And any team caught with clump, or pink salt, get DQ'd for life.

Not entirely true. Appearance is only one category and it counts the least of any of the 3 categories. Anyone that thinks it is fake should become a judge and see for yourself. Or better yet, try cooking in a KCBS sanctioned event to see how you can do.

herbu · November 2016

pgprescott said:

I slather mine with blues hog Tennessee red... They are basically dry ribs though.

Wow. I have a lot to learn!

pgprescott · November 2016

herbu said:

pgprescott said:

I slather mine with blues hog Tennessee red... They are basically dry ribs though.

Wow. I have a lot to learn!

The vinegar sauce basically moistens them a bit and helps add flavor and color. They dry up in the process though and i don't put the vinegar sauce on at the end. Smoke adheres to a wet surface better than a dry one. As the cook progresses, the surface of the ribs will dry and the spritz, or slather moistens them back up and eliminates the edge drying.

gdenby · November 2016

I stopped spritzing or mopping not long after I started doing ribs in the Egg. It didn't seem to add much in the way of flavor. Over the past few years, what I do is add a very light coat of plain water w. a little white vinegar with a basting brush. Then I put a 2nd coat of rub with ingredients like black pepper whose flavors tends to diminish w. cooking.

I usually serve sauce on the side, but sometimes I've spooned on a coat of grape or apricot preserves. Or just laid a couple of pineapple rings on.

Focker · November 2016

smokeyw said:

Focker said:

DMW said:

Focker said:

FYI and for the record, I am a fan of grill marks, smoke rings, etc etc and just about anything that will improve presentation vs not...and one of many areas I think KCBS drops the ball, for not scoring at least a minimal bonus in presentaton for a pronounced ring. After all, it is part of the smoking process.

The reason KCBS doesn't account for smoke ring is that it is easy to fake with nitrites. If it was scored, everyone would be adding pink salt to their rub.

They fake everything else, and score for the bushes in your box, which has nothing to do with the BBQ? Why not add it to the mix?

I get it @DMW, KCBS is a completely different magic show vs backyard, but those enhanced rings are quite larger, and not as rich in color, to me at least. I have not tried it myself.

A traditional, authentic, ring, is the hallmark sign of smoked meat done right.

I think all rubs used should be tested on comp site, by KCBS officials, for clumps and nitrites, on initial inspection. And any team caught with clump, or pink salt, get DQ'd for life.

Not entirely true. Appearance is only one category and it counts the least of any of the 3 categories. Anyone that thinks it is fake should become a judge and see for yourself. Or better yet, try cooking in a KCBS sanctioned event to see how you can do.

No thanks.
They're the KKK of BBQ.

So why not throw a minimal score in the least of the 3 categories?

Ribs spritz

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