Baby Back's Foil Juice ?

[DTAggie]

How much apple juice does everyone use when they foil baby back's in the 3-2-1 method?  I have read about spritzing the ribs, but how much is spritzing?

[classicrockgriller]

Splish/Splash, (1001, 1002, 1003), Gulp/Gulp, Dizzle/Dazzle, Some

When you foil, the ribs will make some of it on juice so don't get too crazy.

[HawkeyeSmokes]

I just add a splash of AJ (an oz. or 2) when doing the 3-2-1 method. It doesn't take much.

Not sure on spritzing as I haven't been doing that for ribs.

[DTAggie]

Classic:  that sounds like a rythem for a shot folowed by a chaser

[classicrockgriller]

Classic:  that sounds like a rythem for a shot folowed by a chaser

Who told you. ;D

[DTAggie]

May of had one too many already based on my typing.

[classicrockgriller]

May of had one too many already based on my typing.

I have been there, seen it, done it, and have the typo post to prove it. ;D

[Tommy3Putts]

How much apple juice does everyone use when they foil baby back's in the 3-2-1 method?  I have read about spritzing the ribs, but how much is spritzing?

Hi DT

I don't do the 3-2-1 thing.  But I do "spritze" the ribs.  I think it's mostly referred to as a way "mopping" your meat. I come up with a Apple cider vinegar, beer, and sugar mop heated up on the stove,  and after two or three hours in the smoker start spraying small amounts every 45 minutes give or take.  I do it a couple of times, bearing in mind "if you're lookin you aint cookin." 

The sprits helps form a nice bark on the outside.  I let my ribs go for four to five hours and then put them in foil to rest for at least an hour.  Then I serve them or throw them on the grill and baste them with bbq sauce flipping frequently.  I love the spare ribs!!!

Good luck with the 3-2-1.  Many people here swear by it.

TW

[KevinG]

A little dab will do ya.

[Jim O]

I just put some apple juice in a small bowl and put on both sides of the ribs with a basting brush.

Works for me .

Good luck !

[OU812]

I put my juice/beer in a spray bottle and mist till moist.

Broke the pump on the spray bottle this weekend doin the first rack of ribs, had to use a basting brush for the rest. The bottle is faster and cleaner for me.

[FLBentRider]

I use a splash of wine.

[OU812]

I use a splash of wine.

What would you consider a good wine to cook with?

I dont have a clue and aint found one that tastes good yet.

[FLBentRider]

I use a splash of wine.

What would you consider a good wine to cook with?

I dont have a clue and aint found one that tastes good yet.

It depends... I am by no means a wine expert. I cook with a lot more of it than I drink.

The first lesson I learned was about "cooking wine" - This usually has more salt than regular wine and if you are going to end up reducing what you mix it in down to a sauce it will be too salty.

I get to the wine aisle in the store and my eyes glaze over and I just sort of wander aimlessly... The store has these little placards next to the prices that indicate things like light, medium, or full bodied. I tend to gravitate toward the cheapest full bodied one I can find. Usually a Chardonnay.

[Paddlinpaul]

I use a splash of wine.

I'd rather drink it.

I've never foiled, spitzed or added anything except BBQ sauce for the last 45 mins and they always seem moist and tender. That was on my grill with indirect heat and foil pouches of hickory at 225F for 4 to 5 hours. Did them that way in the Bradley last night, same thing, moist tender and tasty.