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: Rancho Cucamonga California Downloads: 0 Uploads: 0	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 Downloads: 0 Uploads: 0	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. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

03-19-2011, 10:35 PM	#3
Ag76 On the road to being a farker Join Date: 08-13-05 Location: Tyler, Texas Downloads: 7 Uploads: 0	~ every 30 minutes. __________________ 30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 2 Weber Kettles 1 WSM

03-19-2011, 10:38 PM	#4
bmanMA is one Smokin' Farker Join Date: 03-02-10 Location: Lunenburg, MA Downloads: 0 Uploads: 0	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

03-19-2011, 10:53 PM	#6
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	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. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

03-20-2011, 12:12 AM	#9
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	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. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

03-20-2011, 12:15 AM	#10
deepsouth Quintessential Chatty Farker Join Date: 04-21-10 Location: Biloxi, MS Downloads: 0 Uploads: 0	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. __________________ Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen

03-20-2011, 01:03 AM	#11
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	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, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, 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. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

03-20-2011, 04:42 AM	#13
TomB Full Fledged Farker Join Date: 02-07-10 Location: Des Moines, IA Downloads: 0 Uploads: 0	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 Red Nose BBQ 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 is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	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 - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

03-20-2011, 09:42 AM	#15
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	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 __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ

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