Poll: Do you mop your ribs while cooking?

Ryan · July 2003

I'm just curious; do you mop your ribs or just leave them alone and sauce them when they're done?[p]The last two times I made ribs, I've rubbed them first then cooked them indirect at 250 for 4 hours or so. They had a great crust but were a smidge dry inside. I thought maybe if I mopped during the cook, they might not be so dry?[p]Thanks,[p]Ryan

Unknown · July 2003

Ryan,[p]I like my ribs dry. If I do add sauce, I do it after they're off the egg.

The Naked Whiz · July 2003

Ryan,
I'm no rib expert but I've seen folks say that they spray with apple juice periodically, and that might make a difference for you.[p]TNW

Unknown · July 2003

Ryan,[p]I spray'em with apple juice every hour and if I'm gonna sauce'em, I do it in the last 15-30 minutes of the cook.[p]Jeff

djm5x9 · July 2003

Ryan:[p]Have you tried cooking your ribs at a lower temperature?
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Unknown · July 2003

We spray them with a 50/50 mixture of apple juice and olive oil about every hour. We also do the same thing with briskets.

Rich G · July 2003

Ryan,[p]I cook indirect at 230-240, spares (trimmed) usually 6 hours. No mop, sauce served on the side at the table.[p]Have only cooked BB's once, like the flavor and price of spares better.[p]Rich

Bill in VA · July 2003

Ryan,[p]Too much rub will dry them thar ribs out, especially if you put it on the day before. [p]Happened to me once, now I go sparingly and they come out much better.[p]Bill

djm5x9 · July 2003

Bill in VA:[p]More specifically, rubs with salt. Salt acts like a "cure" when applied to meat and will draw moisture from meat if applied too far in advance. It is best to apply rubs with salt just before the cook.
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Cornfed · July 2003

Ryan,[p]I don't think mopping will help that much with making the inside of your ribs juicy. Rather, I think the primary purpose of mopping is to add to the flavor of your bark or maybe the most external portion of the meat. I think a bigger influence on getting them juicy is finding the right setup which will allow you to cook at a nice and consistently low BBQ temp for 4-5ish hours. I often do mine direct at ~220* for 4-5 hours without mopping and they come out with a nice crust on the outside but a super tender and juicy texture on the inside.[p]Good luck!
Cornfed

Unknown · July 2003

Ryan,
Mopping won't make ribs or any other more moist, as others have said it will add layers of flavor. If the ribs are dry you need to look at taking them off the cooker a little sooner, your are over cooking them slightly.
Jim

Ryan · July 2003

djm5x9,
I've been cooking them at 250. What temp do you cook yours at? Maybe I'll try 220 next time...[p]Thanks,[p]Ryan

Ryan · July 2003

Bill in VA,[p]I put the rub on about a 1/2 hour before I put them on the egg. I do put a fair amount of rub on...[p]Thanks,[p]Ryan

Ryan · July 2003

Thanks for your replies everyone![p]I think I'm going to reduce the heat to 220 next time and see how that works. I might even give them a spray or two with apple juice just for fun... [p]Thanks,[p]Ryan

djm5x9 · July 2003

Ryan:[p]Try elevating them a bit (extended grill) with the means available to you and cook them closer to 200º if possible.
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Ryan · July 2003

djm5x9,[p]I cooked them indirect over the platesetter, on an extended grid with a drip pan under the ribs... I think the problem is 250 is too high. I'm going to try them at 220. I'll let you now how they turn out...[p]Thanks for your help,[p]Ryan

Freak · July 2003

Ryan,[p]No mop for mine, I like them dry. I sauce them at the end for folks who want that. I am experimentng with a simple brine solution before the cook. So far, I am pleased with the outcome.[p]-Tom

Poll: Do you mop your ribs while cooking?

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