Apple Juice spray

socalnewb · 03-19-2011, 10:33 PM

How often does everybody usually spray there ribs I'm doing spares no foil Thanks in Advance!

Wampus · 03-19-2011, 10:34 PM

I used to when I started out. Not so much anymore.
Many do, though. Getting lazy I guess.

When I did....it was once an hour.

Ag76 · 03-19-2011, 10:35 PM

~ every 30 minutes.

bmanMA · 03-19-2011, 10:38 PM

on my cooker i dont spray since it has a water pan and I think that opening it up kills the humid environment. Are you doing this for moisture or flavor? If flavor, I would focus on your pregame and your postgame for flavoring. Not so much your midgame. My 2 cents.

socalnewb · 03-19-2011, 10:49 PM

Quote:

Originally Posted by bmanMA

on my cooker i dont spray since it has a water pan and I think that opening it up kills the humid environment. Are you doing this for moisture or flavor? If flavor, I would focus on your pregame and your postgame for flavoring. Not so much your midgame. My 2 cents.

Really I was using this for moisture I'm using a 22.5 WSM In the past I would spray every hour and I used the 3-2-1 method 2 smokes ago I ate my food sober for the first time and my spares were mushy I swore against 3-2-1 method from now on so just doing straight I will try just let go no apple juice see what happens!

Wampus · 03-19-2011, 10:53 PM

If it's for moisture, I'd say just use a waterpan in the bullet with the meat and let it ride like BmanMA said. That will keep them from drying out.

bmanMA · 03-19-2011, 11:07 PM

Quote:

Originally Posted by socalnewb

Really I was using this for moisture I'm using a 22.5 WSM In the past I would spray every hour and I used the 3-2-1 method 2 smokes ago I ate my food sober for the first time and my spares were mushy I swore against 3-2-1 method from now on so just doing straight I will try just let go no apple juice see what happens!

Yeah, 3-2-1 taken literally will mush you real good. Search the site... lots of advice on that technique. It's a good technique IMO, just need some tweaking for the time in the foil.

OakPit · 03-20-2011, 12:08 AM

Quote:

Originally Posted by socalnewb

How often does everybody usually spray there ribs I'm doing spares no foil Thanks in Advance!

I'd spray every 30-45 min. It makes a good flavor layer between rub & sauce. I'd consider mixing in some worcestershire sauce & Agave nectar.

MilitantSquatter · 03-20-2011, 12:12 AM

I sprayed a lot early on...had all bizarre mixes of fruit juices, apple cider vinegar, pickle juice, rubs, bourbon etc...

then saw the light... cool liquid on hot meat and opening pit doors just didn't make much sense to me any longer.... IMO, it's more of a wasteful activity that keeps the cook busy and feels like they are doing something different.

I don't think it's awful, just not necessary for great ribs.

Know your cooker & your meat.

deepsouth · 03-20-2011, 12:15 AM

i spray a mix of 50/50 apple juice/apple cider vinegar once an hour for the first three and then every 30 minutes thereafter until i sauce/or not sauce.

gtr · 03-20-2011, 01:03 AM

I don't spray. I used to but I figured I shouldn't be opening the cooker too much. It may be a good way to layer flavors, but lately I've been more about keeping the cooker closed. I'm using a stickburner btw - I keep a foil pan w/water in the cooker for moisture.

JazzCat · 03-20-2011, 01:35 AM

Quote:

How often does everybody usually spray there ribs I'm doing spares no foil Thanks in Advance!

never.

TomB · 03-20-2011, 04:42 AM

Vinny nailed it on the head:

"I don't think it's awful, just not necessary for great ribs. Know your cooker & your meat."

Practice to find what works for you. I personally don't spray any more and I don't use water in my WSM.

Mister Bob · 03-20-2011, 08:19 AM

A lot depends on your cooker. If you have to open up anyway, to rotate the ribs or add charcoal, that would be the time to spray. But if you have no reason to open the cooker, other than to spray, then don't.

If you're looking for something to do while the ribs are cooking, crack a cold one or two...

GreenDrake · 03-20-2011, 09:42 AM

My personal favorite is spraying every 30 minutes, nothing liberal, just a nice misting, and my favorite mix is half apple juice, one quarter apple cider vinegar one quarter water. Not sure how that dramatically effects it, but I have been doing a lot of testing lately.

I am also looking to skip the foil from now on, it is a mush maker. I would only foil when I needed to speed up the cook a bit. I sauce three times in the last hour, thin layers, nothing sloppy, just want that tacky caramelized finish that I get with a good three layer saucing. YMMV

03-19-2011, 10:33 PM	#1
socalnewb Knows what a fatty is. Join Date: 06-30-10 Location: Ontario California	Apple Juice spray How often does everybody usually spray there ribs I'm doing spares no foil Thanks in Advance!

03-19-2011, 10:34 PM	#2
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	I used to when I started out. Not so much anymore. Many do, though. Getting lazy I guess. When I did....it was once an hour. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

03-19-2011, 10:35 PM	#3
Ag76 is One Chatty Farker Join Date: 08-13-05 Location: Tyler, Texas	~ every 30 minutes. __________________ 30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs

03-19-2011, 10:38 PM	#4
bmanMA is one Smokin' Farker Join Date: 03-02-10 Location: Lunenburg, MA	on my cooker i dont spray since it has a water pan and I think that opening it up kills the humid environment. Are you doing this for moisture or flavor? If flavor, I would focus on your pregame and your postgame for flavoring. Not so much your midgame. My 2 cents. __________________ Pork Butt and Chicken Legs (semi-retired)

03-19-2011, 10:53 PM	#6
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	If it's for moisture, I'd say just use a waterpan in the bullet with the meat and let it ride like BmanMA said. That will keep them from drying out. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

03-20-2011, 12:12 AM	#9
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	I sprayed a lot early on...had all bizarre mixes of fruit juices, apple cider vinegar, pickle juice, rubs, bourbon etc... then saw the light... cool liquid on hot meat and opening pit doors just didn't make much sense to me any longer.... IMO, it's more of a wasteful activity that keeps the cook busy and feels like they are doing something different. I don't think it's awful, just not necessary for great ribs. Know your cooker & your meat. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

03-20-2011, 12:15 AM	#10
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	i spray a mix of 50/50 apple juice/apple cider vinegar once an hour for the first three and then every 30 minutes thereafter until i sauce/or not sauce. __________________ Out. Again.

03-20-2011, 01:03 AM	#11
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I don't spray. I used to but I figured I shouldn't be opening the cooker too much. It may be a good way to layer flavors, but lately I've been more about keeping the cooker closed. I'm using a stickburner btw - I keep a foil pan w/water in the cooker for moisture. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

03-20-2011, 04:42 AM	#13
TomB Full Fledged Farker Join Date: 02-07-10 Location: Des Moines, IA	Vinny nailed it on the head: "I don't think it's awful, just not necessary for great ribs. Know your cooker & your meat." Practice to find what works for you. I personally don't spray any more and I don't use water in my WSM. __________________ Tom [B]Red Nose BBQ[/B] WSM 22.5" x 2 Weber Smokey Joe Weber Mini-WSM Weber Genesis gas grill Smokey Mountain gas smoker

03-20-2011, 08:19 AM	#14
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	A lot depends on your cooker. If you have to open up anyway, to rotate the ribs or add charcoal, that would be the time to spray. But if you have no reason to open the cooker, other than to spray, then don't. If you're looking for something to do while the ribs are cooking, crack a cold one or two... __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

03-20-2011, 09:42 AM	#15
GreenDrake is One Chatty Farker Join Date: 06-21-10 Location: Right over there	My personal favorite is spraying every 30 minutes, nothing liberal, just a nice misting, and my favorite mix is half apple juice, one quarter apple cider vinegar one quarter water. Not sure how that dramatically effects it, but I have been doing a lot of testing lately. I am also looking to skip the foil from now on, it is a mush maker. I would only foil when I needed to speed up the cook a bit. I sauce three times in the last hour, thin layers, nothing sloppy, just want that tacky caramelized finish that I get with a good three layer saucing. YMMV