Spritzing ribs; whatdoyause?

[jjdbike]

Hey fellow Q heads,
I’m smoking 4 racks of pork back ribs tomorrow on my KBQ convective stick burner.
They’re a tad thick. I know I’ll need to spritz them. I’ve read many times that it doesn’t make much of a difference what we spritz w/. I was going to use apple cider vinegar, but am considering Pam better spray.
Anyone ever use that?
your thoughts on spritzing pork back ribs?
Thanks in advance ,
JD

[DaveD]

I use a 50/50 water & apple cider vinegar mix. Not sure I'd want to use a Pam spray, not being able to know for sure what is in there...

[Panhead John]

+1 on not using Pam.

[bbqLuv]

Clarified Butter, "ghee", one time it worked. I like it. Usually, I use water and vinegar 50/50 for spritzing.

[Bob K]

Also use 50/50 apple cider vinegar & water. I think the vinegar tenderizes the surface and slows browning just enough. I add water because the taste might be noticeable if 100% vinegar.

Spraying with oil is interesting, I’ve never tried it. It seems like it would protect from drying but might end up greasy tasting, dunno. Not sure I'd use Pam though, they add a weird goo in there to help it stick to pans and such. I started buying spray oils that are 100% oil in the can.

You could try spray wagyu tallow but then i think you'd be legally obligated to start a youtube channel...

[Finster]

😂😂

[Huskee]

Curious, why do you say they're thick so you know you'll need to spritz them? I say skip the spritz, it only cools the meat and prolongs an already longer cook if they're thick.

[Jim White]

+1 for the advice.

+100 for the new avi. Would be even better though if it were a gif that awkwardly bursts onto the screen.

[Purc]

I spritz everything with 50/50 ACV and Apple Juice because I always have. I heard of some people spraying duck fat but never Pam. There are those who are totally against spritzing. As Harry Soo says to start a bar fight or a 3-hour discussion, ask should you or should you not spritz bbq.....

[Huskee]

'Tis true. That, and "Wood, gas, or electric?"

[Mosca]

Same here.

[SheilaAnn]

+2 on juice and acv mix

[LA Pork Butt]

I don’t spitz regularly, but usually use apple juice/apple cider vinegar. The biggest thing I notice about spritzing is the color it gives the ribs. If that isn’t important I see no point in spritzing.

[CaptainMike]

That's the only time I spritz as well, and mostly just for fun.

[STEbbq]

I guess I have never seen the point. It washes off the rub and cools the meat, extending the cooking time.

[Santamarina]

I spritz with water only, and just to check the bark.

[captainlee]

No spritz.

[Richard Chrz]

I don’t always spritz, but I only use water when I do, and generally only on the corners.

[DogFaced PonySoldier]

Sometimes I spritz, sometimes not. Usually if I do it's 50/50 ACV/water.

[KimO]

When I do spritz, it is with apple juice, mainly because I can buy it in smaller quantities, otherwise I would be fine with acv.

[jjdbike]

Thanks everyone.
So, I’ll spritz w/ acv only if and when needed to keep bark from getting too hard or dark.
JD

[Johnny Booth]

My method. Get the color, get the bend, foil wrap with a couple ounces apple juice. No spritz.

[Bad Hat BBQ]

No on ribs, but larger cuts of beef (seasoned beer) or pork (Apple Cider/Beer Mix)