I don't spritz at all. I find the bark forms better and the cook goes faster without it. I have never noticed a significant difference, either way. ACV has almost no sugar at all (.1g per 15 grams) so don't really see a clear advantage there.
If something makes a huge difference, I adopt it. Like adding a sprinkle of MSG to boost some flavor on the ribs, or like Huskee 's method of adding a handful of brown sugar to his ribs, that one works!
I do now spritz when I am cooking brisket or beef ribs on the KBQ. Only because there is so much airflow then ends tend to get crispy before the meat is done. So it does make a difference there.
Thanks for all the great input. You all confirmed what I already 'knew'. I did talk to Aaron Franklin about it, and he said it was a matter of simplicity for him. Instead of having two spray bottles by his large smokers, one with water and one with apple cider vinegar, he just kept the ACV, for a single reason: it was cheaper (by a hair) to buy a gallon of ACV vs water. And it didn't add taste either. That meant he never had to figure out which spray bottle to grab at 3 am in the morning, tending to the smokers half-asleep.
I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
I've read somewhere that smoke sticks to 2 things cold and moist. Cold being a relative term (70 degree protein and 225 smoker) thats why I wait the first couple of hours (recently I've run into a bunch of young folks that dont know what couple is so 2 couple is 2) then I spritz with apple juice (or Grape, cherry juice for pork) to attract more smoke flavor. To that end I have started putting less rub on proteins as well. What can I say I like what I like smoky flavor and especially on pork SWEET!
It's interesting that this thread has popped back up because I'm doing some ribs today and I'm using a mop.
I mixed 2 cups apple cider vinegar with 1 cup water, 1/4 cup of the same green mango rub that's on the ribs, and 1/4 cup of bbq sauce. I'm applying it every hour.
I only spritz with water. It may be "more expensive" than ACV (according to Franklin), but it comes out of the filtered water dispenser on the front of my kitchen refrigerator. 😎 Simplicity for the win!
I don’t usually spritz ribs, but when I have with apple juice what I have noticed most is the appetizing mahogany color. I general I haven’t thought it was worth the trouble.
I use a mixture of Apple Cider Vinegar, Champagne Vinegar, Amino Acids and Water. (Equal Parts) I usually only spritz when I am using the KBQ just because there is tons of airflow in there. I will spray every hour or so for the first 4 hours. Just to keep those edges moist while the rest of the brisket is cooking.
I can’t imagine spritzing has any kind of flavor impact that is anything g more than extremely subtle. It seems that it would add to smoke adhesion and would slow bark development (not necessarily a bad thing depending on cooking strategy). I don’t like the look of black bark on pork. It looks more natural with beef but visually I like a nice mahogany on my pork.
I use some real apple cider. But not always. It adds flavor and helps preserve the bark because of the sugar content. Most of the time I look for other ways, looking for something interesting and more useful. With water you can. Unless you're using something with a strong flavor profile, it doesn't really matter. It's to keep the ribs moist after the bark is fixed. And that, before I knew the effect of this, I read an article on https://druggenius.com/nutrition/app...-side-effects/. It is better to prepare in advance for future consequences.I use some real apple cider.
Last edited by csiszeronas; August 2, 2021, 10:47 AM.
If you are for real, I apologize in advance, but we get a lot of spammers trying to sneak in by posting on old threads. So, if you are truly interested in what this site has to offer because you like to grill and/or BBQ, welcome and tell us what you are cooking on and what you like to cook.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
My understanding is that ACV had a higher boiling point which results in a longer period of evaporative cooling after the spritz. But I could be wrong. BTW, I never spritz ribs, but I do with brisket because I can use every possible advantage I can get with it. 😕
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