When doing brisket or pork butts I always use apple juice for a spritz. I think the sugars help create a nice dark bark which is what I shoot for on those cuts. Probably just because that is what I used the first time and got good results and am too stubborn to try anything different.
But for ribs I don't necessarily want that super dark bark so I would lean towards apple cider vinegar or maybe a watered down hot sauce depending on what type of seasonings and sauce I would be using.
Not sure how much of an effect spritzing really has on anything but I end up spritzing most of my long cooks.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I don't spritz my ribs anymore, but when I did, decades ago now, it was with a mix of half apple cider vinegar and half water. And seasoned with Rendezvous dry rub during the cook back in those days...
I started my rib quest on my old offset, to replicate the ones I'd had in Memphis, and the starting point was the ACV/water spritz and lots of dry rub, no sauce.
These days though I don't spritz. Not sure why other than I felt it slowed down the cook, which I think the science backs up.
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