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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. -
At one point I did two racks aside by side and spritzed one and didn't sprit the other.
I didn't see much difference. So I don't venture down that road
Everything I feel like spritzing, I have a drink of my favorite frosty beverageLeave a comment:
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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.Leave a comment:
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Spritz with apple juice/water or acv/water. First couple hours, 3 or 4 times.Leave a comment:
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4 racks of loin back pork ribs after 2 3/4 hours in the KBQ w/ a water pan. Spritzed w/ acv 3 times.
This was the color I was shooting for.
Best regards!
JDLeave a comment:
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This seems to be becoming a proxy poll, I'm a no spritz, keep the bloody lid shut & let 'em cook I reckonLeave a comment:
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