Mopp for Pork

[Jim Burgin]

Anybody have experience using a mopp (thin basting sauce used while cooking pork - apple juice, vinegar,lemon juice, etc.)? Typically recommended to mopp every 2 hours. Does it really improve end product? Thanks. Jim Burgin

[DWCowles]

I don't do it because mopping will wash off some of the rub.

[Potkettleblack]

More smoke adherence, less rub, less bark. It's a tradeoff. Since I can get good enough smoke without mopping, I don't want to trade the rub and the bark for extra smoke. If I want a mop type of flavor (which I like... vinegar and rub... good enough), I do it right as I take the ribs off. Produces just the right flavor.

[Bob Benhardt]

Depends on what the end result you are looking for...

The Rendevous in Memphis constantly mops their ribs and serves 3000 people per day.

Where as I tend to rub and just spritz with fresh tap water every hour until (if I do) crutch em.

If you do Mop get you a silicon brush you can clean or toss the mop out after each use (cook) for health concerns...

[Potkettleblack]

Rendevous also cooks their ribs in a hour over direct heat, so you don't want to just copy their mop strategy without copying the rest of their process.

[RonB]

If you want the effects of a mop, why not spritz with the liquid of your choice. That way, the rub won't rub off.

[mayapoppa]

I use a sauce called Carolina Treet to mop pork butts. Occasionally use it on ribs, depends on my mood. It is a spicy (not hot) vinegar sauce. And as it cooks on, it creates its own layer of bark. I'm always mentioning this stuff around here