Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Spraying apple cider on ribs

Options
Tom
Tom Posts: 189
edited November -1 in EggHead Forum
Ive seen a few recipes where people spray apple cider or juice on there ribs while they are cooking. Who does this? Why?[p]Does it add a certain taste? [p]Just curious.[p]Tom
· Share on FacebookShare on Twitter

Comments

  • RRP
    RRP Posts: 25,888
    Options
    Tom,
    can't say as I've seen these recipes you are refering to, but I've been misting my baby backs with apple juice (not cider) for a couple years now. IMHO it keeps them moist on the outside as they slow cook. I keep a plastic (pump up pressure) container in the refrig all the time as apple juice will spoil. The thing is like a Mr MistO but a third of the price.
    Re-gasketing America one yard at a time.
    · Share on FacebookShare on Twitter
  • Stogie
    Stogie Posts: 279
    Options
    Tom,[p]Very common practice to baste the meat. I use a garden spray bottle and mix my juice with some olive oil(2/3 juice, 1/3 oil). I like the olive oil because it will help the juice last much longer.[p]I use any type of juice the kids happen to be drinking. Apple is popular because of it's complimenting pork so well.[p]I know several cooks who do not do this and still turn out great ribs. I like the fact it help prevents the bark from becoming too tough and chewy.[p]Stogie
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Options
    Tom, I have read that spraying, basting ribs or any pork with apple cider vinegar causes the meat to "open up" , thus absorbing more of the flavors that are present when egging, it also causes them to be more tender, while not affecting the moisture factor. I have tried it on ribs and without on ribs, cannot tell a whole lot of difference, but I smoke my ribs very slow, so they are always tasty and moist.

    · Share on FacebookShare on Twitter

Categories