I'm inconsistent and because of that, I'm not convinced it matters. Sometimes I spray every 90 minutes, my last rack I didn't spray at all. I couldn't tell the difference.
I do mine at 300 for Memphis style. I spritz every hour or when my wife starts telling a story I give zero fucks about and need a break in the conversation.
>or when my wife starts telling a story I give zero fucks about and need a break in the conversation.
This is the way. Oh, and grab the scotch or bourbon on the way out.
Never ever. Set am at 250°, shit the lid, and walk away for 4 hours. Sauce and wait till it gets tacky, pull ‘em off, cut, and eat.
No wrap, no spritz, no rest. People overcomplicate this shit.
What cooker are you using? Depending upon the environment surrounding it and the current state of the ribs being cooked there's decisions to be made.
For all my different cooker types, the only I'd ever actually consider spraying ribs on is one of my weber smokey mountains. But I also live in a hot and humid area of the US, which, on my insulated LSG smoker means its so ridiculously moist of environment in there that I don't need to spray at all.
BBQ is a constant series of 'if' statements. Evaluate and make a decision at each juncture.
On my offset I tend to spritz the hot side of the meat and anecdotally it seems to help prevent it from getting too crusty.
But on my wsm , I don't, I already have a water pan.
The other day when I smoked a rack I just completely forgot to spray them. Literally didn’t know I didn’t until I saw my spray bottle still sitting on the kitchen sink.
The more i cook the more i realize im a minimalist, once its on the cooker im basically done messing with it. That goes for everything not just ribs, I almost never wrap anymore unless im on a deadline and im behind, i gave up on spraying because i feel like it never gets the bark to set right.
I don't think ribs need to be sprayed. There is plenty of fat in pork ribs. I have found that frequent spraying is a pretty good way to get a nice glaze on them though. Water, honey, brown sugar, and some chilli powder. Spray every 20-30 minutes. You can get a pretty tasty glaze going.
Remove silver skin, Dry Rub and on at 230 for 5-6 hours until internal temp 200-203. Remove and put on sauce then broil for 3 min or so until it caramelizes.
Last time I forgot to spray I ended up with a slightly tougher outer layer (with slightly overcooked ribs underneath).
Still tasty, but definitely made slightly overcooked ribs even more of a nightmare to cut or bite cleanly.
Try both, for science.
I think this just means spritzing slows down the cook (the liquid needs to evaporated, which cools the meat). The ribs come out overcooked because they cook faster.
I don't. Close the lid and let them cook.
I'm inconsistent and because of that, I'm not convinced it matters. Sometimes I spray every 90 minutes, my last rack I didn't spray at all. I couldn't tell the difference.
I don't spray and I don't wrap anymore
That’s what he said.
Oh, I’m spraying…
Spritzing is yet another competition trick that got adopted into backyard cooking. If you're not cooking hot and fast there's no need to spray.
Never
I do mine at 300 for Memphis style. I spritz every hour or when my wife starts telling a story I give zero fucks about and need a break in the conversation.
Are you even listing to me?
>or when my wife starts telling a story I give zero fucks about and need a break in the conversation. This is the way. Oh, and grab the scotch or bourbon on the way out.
I don't spray them.
I prefer to cook at 250 until the bone shows about a 1/4 inch then keep an eye on them till I can pull a clean bone out then they are done
Cooked them this way for years. No complaints.
I don't spray anything anymore. It just slows the cook and I can't tell a difference in bark or taste
Never.
Never ever. Set am at 250°, shit the lid, and walk away for 4 hours. Sauce and wait till it gets tacky, pull ‘em off, cut, and eat. No wrap, no spritz, no rest. People overcomplicate this shit.
I don't spray ribs , butts , or brisket.,.and they all come out tender and juicy
To quote my autistic son from when he was 4 years old and we asked him to pick up his trains, "NEVER!!!"
What cooker are you using? Depending upon the environment surrounding it and the current state of the ribs being cooked there's decisions to be made. For all my different cooker types, the only I'd ever actually consider spraying ribs on is one of my weber smokey mountains. But I also live in a hot and humid area of the US, which, on my insulated LSG smoker means its so ridiculously moist of environment in there that I don't need to spray at all. BBQ is a constant series of 'if' statements. Evaluate and make a decision at each juncture.
On my offset I tend to spritz the hot side of the meat and anecdotally it seems to help prevent it from getting too crusty. But on my wsm , I don't, I already have a water pan.
Absolutely. That is a solid use case.
I did it to try and get more smoke flavor when I cooked pellets. Now on a gravity? Nope.
Which gravity do you have, how do you like it?
Never tried it. I smoke them for like 1-2 hours at 200, then I’ll wrap them and smoke or oven them at 225 till they’re tender. Hasn’t failed me yet.
I keep a metal tray of water on the grates nearest the firebox and it keeps the cook chamber nice n moist
Not once
never. No wrap either
The other day when I smoked a rack I just completely forgot to spray them. Literally didn’t know I didn’t until I saw my spray bottle still sitting on the kitchen sink.
Never. I also stopped spraying and wrapping.
Proud member of group “Never” here.
Zero. It doesn't make a difference. But if you want to see, then your experiment is perfect.
Spray mine with vinegar about every hour starting around hour 3.
I only spritz the edges if they are getting too dark too quickly
The more i cook the more i realize im a minimalist, once its on the cooker im basically done messing with it. That goes for everything not just ribs, I almost never wrap anymore unless im on a deadline and im behind, i gave up on spraying because i feel like it never gets the bark to set right.
I don't. Most I'll do is put a pan with liquid under it. Opening and closing as well as spritzing cools the grill and meat increasing cook time.
I think I usually do after 3 hours or so, you don't want to open it too often.
Only when I want to look like a complete tool.
Never
I don't think ribs need to be sprayed. There is plenty of fat in pork ribs. I have found that frequent spraying is a pretty good way to get a nice glaze on them though. Water, honey, brown sugar, and some chilli powder. Spray every 20-30 minutes. You can get a pretty tasty glaze going.
Remove silver skin, Dry Rub and on at 230 for 5-6 hours until internal temp 200-203. Remove and put on sauce then broil for 3 min or so until it caramelizes.
I don't , It doesn't do much for moisture in the ribs but you could get more flavor depending what you are using to mist
250° for four hours baste with barbecue sauce and cook for one more hour that’s all you need
Never.
Last time I forgot to spray I ended up with a slightly tougher outer layer (with slightly overcooked ribs underneath). Still tasty, but definitely made slightly overcooked ribs even more of a nightmare to cut or bite cleanly. Try both, for science.
I think this just means spritzing slows down the cook (the liquid needs to evaporated, which cools the meat). The ribs come out overcooked because they cook faster.
Yeah them being overcooked was a separate issue that was just made more annoying by the outside drying out and getting tougher.
never. theres no reason. and I cook them at 235
Never
I don't
I usually spray every 30 minutes. 275ish for 5-6 hours