Do ya'll spritz ribs?

Ripnem · May 2009

I forgot Apple juice at the store

but I have some pear juice and a few types of viniger as well as 1/2 a bottle of peroxide. The BBs have been on for 3 hrs and I'm debating the foil as well.

Who's been makin great ribs out there?

I did pick up some Wee Willy's "World Champion" sauce.
They won the Jack Daniels Invitational!
MADE IN MINNESOTA (1st ever to win this title from north of KC)

Tanks

BENTE · May 2009

i spritz with apple juice and vinager every hour like car wash mike reccomends::

Pork, Baby Back, Car Wash Mike

As done at 2006 Eggtoberfest! Let me start by saying that this technique is not new or original. There are many like it, so don't think I have this special process.I also cook over 100 slabs of baby backs a year for friends, family and myself. It takes time and patience. Don't give up. I truly baby, my baby backs.

Ingredients
baby backs
Dizzy Dust Original
Cherry or Apple Wood Chunks
apple juice
apple cider vinegar (blended with water for 5% acidity)

Procedure
1 I use baby backs exclusively.
2 Remove the membrane, rub bone side with Dizzy Dust Original.
3 Turn the ribs over, apply mustard, rubbing it in, then apply Dizzy Pig Original covering every part of the ribs. I don't rub in.
4 I like the ribs to set in a covered dish in the fridge for 4-5 hours before cooking.
5 Get the egg up to 275. Put the Plate Setter in with Cherry or Apple Wood Chunks. About 3 nice size ones. Near the middle of the fire where they can start smoking but not all at once.
6 Use a large drip pan inside the Plate Setter with foil. The pan I use had the corners bent in to fit.
7 The egg will drop in temp. That is okay. Open both vents. Get egg stabilized at 215-225. I like to spritz with 50/50 apple juice - apple cider vinegar (blended with water for 5% acidity) every hour or 45 minutes. Lightly.
8 Make sure no ribs are hanging over the plate setter. I cut them off and put them on top of the rib rack. These smaller pieces will cook quicker and give you a chance to sample what you are cooking.
9 I rotate ribs to make sure they are cooking evenly and always make sure there is plenty of air flow between each slab.
10 After 3 ½ hours if the temp is not up to 275 go ahead and open the vents a little.
11 After 4 ½ hours start really paying attention not to over cook. I hold a slab in my hands, if it folds in half easily they are ready to sauce.
12 I pull off all the ribs. Coat with Blues Hog (make sure it has been refridgerated). Put the ribs back on bone side down so the sauce can stick to the ribs. Leave on for 20+/- minutes. Pull off, slice and enjoy.

Recipe Type
Main Dish, Meat

Cooking Tips
That would be correct Terry. I really start with a dome temp of 210-225. After 3 hours bump up to 250. The last 1/2 hour 275. Close vents, sauce and return. No they aren't complete. Just general ideas. When misting, the temp will eventually get to 250. Then 275. No I don't tell many people. The reason why, they will screw the last part up. It is look and feel. I have cooked so many ribs.

Recipe Source
Author: CarWashMike (Mike McKernan)

Source: BGE Eggtoberfest '06, Car Wash Mike, 10/21/06

click on the picture

Spring Chicken · May 2009

I finally got some ribs to turn out good using foil at one point during the cook but also spritzing frequently using white grape juice and apple cider vinegar. Now if I can get the seasoning right I'll be a 'ribber.'

Spring "Ribber In The Raw" Chicken
Spring Texas USA

Panhandle Smoker · May 2009

I do the same as BENTE 1/2 apple juice and 1/2 apple cider vinager every hour.

Chris in Gwinnett · May 2009

Yep, same as above, juice and cider vinegar.

doccjb · May 2009

I'm not a spritzer nor a foiler. 250, indirect, 4-5 hours, maybe a little beer in the drip pan:

Car Wash Mike · May 2009

Time is up, but I have been known to. This is one of my students pics.

Mike

Bordello · May 2009

I'm not saying a thing except I'm not Spritzing anything.

:laugh: :silly: :unsure:

Do not use Hydrogen Peroxide to spritz with. :(

Cheers,
Bordello

DynaGreaseball · May 2009

Very presumptuous of me to recommend anything about cookin' to an experienced egger such as you, but I do my ribs just like you do (thanks to CW Mike's guidance), and I use mostly John Henry Pecan Rub, and a little Dizzy Pig...just to add a smidgen of heat. Then, 20 minutes before I pull them, I paint them with 2/3 Sweet Baby Rays, 1/3 clover honey. No one ever wants BBQ or dipping sauce with them, but I always have it ready just in case.

AnnaG · May 2009

Hee hee... I have been waiting for your response... :evil:

Bordello · May 2009

Well, I had to think about it.

But I have learned to laugh at my mistakes.

Thanks for the humor.

My Best,
Bordello

Grandpas Grub · May 2009

Just cook them over here.

Let the folks sauce them if they want.

GG

AnnaG · May 2009

I was laughing with you... I still feel bad for you, but after a certain point, it is kinda funny.

Everybody makes mistakes... We don't have enough time for me to list mine...

Thanks for being such a gentleman and good sport!

Do ya'll spritz ribs?

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