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millsy
03-23-2009, 08:47 AM
I tryed misting my ribs with Dr. Pepper every hour during the smoke and it seemed to speed up the cooking time,did I do something wrong?

RubMeTender
03-23-2009, 09:03 AM
you added alot of extra sugar for one.

RichardF
03-23-2009, 09:09 AM
hmmm - i mist with apple juice and have never really noticed and increase in the cook-speed. if anything, it takes longer to cook because of the heat lost when the cooker is kept open to mist. what type of cooker are you using. the increase in mositure content/humidity could speed cooking, but i'd be surprised if it was by a noticable amount. i'm guessing it had nothing to do with the misting.

Roo-B-Q'N
03-23-2009, 09:09 AM
What type of cooker did you use and at what temps were you cooking the ribs? How much mist did you use each time you misted?

garyk1398
03-23-2009, 09:23 AM
You should PM Big Mista for misting questions!

kickassbbq
03-23-2009, 09:31 AM
Mist every 15 minutes the last hour with 50/50 Apple Juice and Jack.
Then start drinking left over mix.

douglaslizard
03-23-2009, 11:29 AM
i mist mine with apple juice and hennessy.or if im cooking with grapevine roots ill use grape juice or wine either way i havent noticed a speed up in cooking.i mist when i add a chunk of wood bout every hour or so.maybe the acid in the dr. pepper has something to do with it

millsy
03-23-2009, 12:25 PM
I am a rookie and It might have been the sugar making it carmalize qwicker I dont think i will do it again

Chipper
03-23-2009, 02:49 PM
Maybe lifting the lid drive the temp up?

Countryhb
03-23-2009, 02:57 PM
No, no, no...it took the same time, it's just the conversion to the American dollar...wait, nevermind.

JimT
03-23-2009, 05:32 PM
Mist every 15 minutes the last hour with 50/50 Apple Juice and Jack.
Then start drinking left over mix.

Fark!! There's where I've messed up. I've been drinking the Jack for the first few hours, and if there's any left over I'll mix it with something and mist the ribs!

:mrgreen::mrgreen::mrgreen:

JimT

jestridge
03-23-2009, 05:55 PM
Sat I cook 4 slabs put them on did nothing to them the last 20 min i sauce them prolly best ribs I ever cook

Jaberwabee
03-23-2009, 06:10 PM
Maybe lifting the lid drive the temp up?
Thats my bet, especially on a UDS. You were giving the fuel more air every time you opened it, and in turn they cooked faster.

peaspurple
03-23-2009, 07:22 PM
I just use apple juice to mist. Last hour about every 15 minutes. During this time i finish off the crown.

txschutte
03-23-2009, 08:07 PM
I'm betting the carmelization threw you off. Were they done, or just appear that way?

Mike - CSBBBQ
03-23-2009, 08:18 PM
Fark!! There's where I've messed up. I've been drinking the Jack for the first few hours, and if there's any left over I'll mix it with something and mist the ribs!

:mrgreen::mrgreen::mrgreen:

JimT


Sorry but I'm pretty sure you are right, drink and then mist. My story and drinking to it:-D

Weiser
03-23-2009, 08:28 PM
I think that you and Chipper are spot on.
Lifting the lid every 15/30 will cause a significant rise in temps.
And, like TXShutte said, they looked done.

It is very hard not to lift the lid especially, late in the cook.
Never have had a dry Slab on the UDS and have never misted.
I sauce mine once or perhaps twice, within the last twenty minutes.
Other than that, the lid is never removed. It works for me.

Weiser



Thats my bet, especially on a UDS. You were giving the fuel more air every time you opened it, and in turn they cooked faster.

millsy
03-24-2009, 08:00 AM
Thanks for the help,they we still good but I will do better next time

Barbarian
03-24-2009, 10:19 AM
What if you use Diet DP???

ZBQ
03-24-2009, 10:24 AM
I've tried using diet sodas in sauces and stuff before and hated it.

I figured out that the saccharin gets bitter when heated.

Not sure about other sweetners though.