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Slather/Spritz

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  • h12mike
    Former Member
    • Aug 2014
    • 26
    • Highland Village, TX

    Slather/Spritz

    I plan on cooking about 10 racks of beef plate ribs next week. I will be using apple cider vinegae as the slather and spritz. The question is should you dilute the vinegar or not? These will be cooked on a xlarge BGE w/adjustable rack @ 250°.
  • HorseDoctor
    Charter Member
    • Sep 2014
    • 1147
    • Central Iowa

    #2
    I mix cider vinegar 50:50 with Frank’s Hot Sauce to spritz ribs (as suggested by Aaron Franklin).

    Comment

    • h12mike
      Former Member
      • Aug 2014
      • 26
      • Highland Village, TX

      #3
      Where did you find the 50:50 ratio. I have one of his books but does not mention mix ratio. Does this spritz leave an aftertaste?

      Comment


      • HorseDoctor
        HorseDoctor commented
        Editing a comment
        h12mike I think it was a comment in one of his youtube videos. Only "after taste" is a bit of heat from the Frank's. Not much, but it's there... Just looked at the video and he used the hot sauce as the "pre-rub". Guess I made up the spritz wit hot sauce part...???
        Last edited by HorseDoctor; April 8, 2018, 06:59 PM.
    • texastweeter
      Club Member
      • Jul 2017
      • 2932
      • Republic of Texas

      #4
      i use no mop/slather/spritz. dry brine, rub, smoke. if time is critical, crutch 321

      Comment

      • h12mike
        Former Member
        • Aug 2014
        • 26
        • Highland Village, TX

        #5
        Over the last several years I have never spritzed on my BGE. I thought we would give it a try on the plate ribs. I think we will give the ACV:apple juice a try on 3 racks and on one rack slather with the hot sauce.

        Comment

        • Huskee
          Administrator
          • May 2014
          • 15445
          • central MI, USA
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          #6
          I look toward to what you think about the spritzed compared to your norm/unspritzed.

          Comment

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          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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