Making ribs with mop sauce how often and when to start

[JustusIV]

So i have made about 8 racks so far and mostly used the 3-2-1 method. Only once i have done the mop method but i am trying it out again today. Do i start using the mop after i turn off the smoke after 3 hours? and about every 30 to 45 minutes after that us it?

[Caneyscud]

Doesn't really matter about during or after the smoke.  Some say, smoke won't stick to moistness, but I have not found that to be a problem with my mop sauces.  You really don't want to mop before the rub sets - an hour or two into the smoke is usually sufficient.  By that time the temp will have stabilized some also.  How often is your choice and how long you want the cook to last.  Each time you open the door you will add minutes to the cook time.  I would definitely not do it less than every 30 minutes.  And I like mops that have some fat in it - margarine, butter, bacon grease, cooking oil, etc....

[JustusIV]

I was planning on OU812 mop suace
http://forum.bradleysmoker.com/index.php?topic=14874.msg177475#msg177475
I liked it the time before.
But would be will to change something up, you have any suggestions?

[Caneyscud]

Oh, we all have our favorites - what we grew up.  But if you like that mop, I'd use it again, or tweak it a little rather than starting all over.  Unless you are adventurous.   IMO, one needs to start with something and perfect it until you try something much different.  Otherwise you will never know if the success or any problems were because of technique or the recipe. 

Lots of good mop recipes here thanks to a great thread started by Pachanga and includes a very excellent explanation of mopping.  He posted some very, very good recipes, and further down, it includes the Hill Country Mop I usually use. as well as some others.  http://forum.bradleysmoker.com/index.php?topic=14446.0

[classicrockgriller]

I did some slabs of Baby Backs the other day following this method from the recipe site:

http://www.susanminor.org/forums/showthread.php?p=699#post699

The rub was a little too sweet for me and will adjust it next time, but they didn't last long.

Did not foil, just oil and apple juice spritz.

I could take a rib and run my thumb down the bone and the whole rib meat would pull off.

Most excellent. Like Caney said they took alittle longer due to opening the door for the spritzing

but the wait was worth it.