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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-08-2004, 11:35 AM   #1
CaptFrank
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Default Ribs-Mop or No Mop

My experience with Ribs has been on my horizontal pit with the Ribs flat on the grill and Moped every hour. With my new Bandara is it better to place the Ribs flat and Mop or Vert. and do not Mop?
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Old 07-08-2004, 11:37 AM   #2
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I always lay them flat.

I bought 6 extra shelves so space is never an issue. 2 racks of bb's per shelf.
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Old 07-08-2004, 11:50 AM   #3
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Flat and mop definitely. Vert without mop gets freaking DRY!!!
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Old 07-08-2004, 12:11 PM   #4
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I just did some spares over the weekend that I put in a vertical rib rack. Sprayed with the AJ-Bourbon mix every hour. Did the 3-2-1 with the last 1 being back in the smoke to crisp up the bark. They weren't dry at all - very tender.
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Old 07-08-2004, 12:20 PM   #5
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I no longer mop, I just spray with a fruit juice (apple, cherry) and burbon.
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Old 07-08-2004, 12:34 PM   #6
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I only mop to add layers of flavor, I have not found mopping or spraying a help
when come to moisture of finished product. The moisture of finished meat I find it has more to do with finish temp, not allowing over cooking.
The 3-2-1 method will produce moist ribs but you can over cook and have a mushy texture.
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Old 07-08-2004, 12:48 PM   #7
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Last time out I sprayed with Apple juice and Orange Liqueur (Grand marnier knockoff called Sublime). Came out great. Can't wait to try it again!
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Old 07-08-2004, 12:55 PM   #8
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i did 15 racks this past weekend in rib racks and they came out great not dry at all. Sprayed with black cherry soda and aj
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Old 07-08-2004, 01:10 PM   #9
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the spray is helping though. I've always ended up dry without a mop or spray either way. I just think flat works better IMHO
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Old 07-08-2004, 01:43 PM   #10
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Quote:
Originally Posted by willkat98
I always lay them flat.

I bought 6 extra shelves so space is never an issue. 2 racks of bb's per shelf.
Bill,
Doesn't that create heat eveness problems? Do you rotate them?
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Old 07-08-2004, 01:53 PM   #11
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Quote:
Originally Posted by BigdogSmoker
Quote:
Originally Posted by willkat98
I always lay them flat.

I bought 6 extra shelves so space is never an issue. 2 racks of bb's per shelf.
Bill,
Doesn't that create heat eveness problems? Do you rotate them?
Not really. I will criss cross them sometimes, and I will break them up by throwin a turkey boob or something to leave a gap between them.

Most racks at once was 8 I think (4 shelves) couple pork loins and a tray of thighs.

I might have moved them around a little, but no "system" of rotating them.

Just wrap when they pulled away, some took slightly longer, but I had plenty of Jack Daniels on hand so I wasn't worried
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Old 07-08-2004, 04:06 PM   #12
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I had to rotate from bottom to top and inside to out to get an even cook. Because i do so many at once i switched to rib racks
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Old 07-08-2004, 06:19 PM   #13
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I also have to rotate, but I think that has to do with my cheap baffel in the Bandera. It works though I just rotate half way through the cook.
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