Spritzing and mopping

[drewpatton]

Hey guys, I see a lot of people talking about basting or spritzing ribs and what not. Here is an intersting article I read and would like to hear your thoughts on. I have found a ton of cool info from this website. What do you guys think? I know some of it doesnt apply to the bradley, but that aside....

http://www.amazingribs.com/tips_and_technique/stop_basting.html

[drewpatton]

Also this link talks about it as well...

http://www.amazingribs.com/tips_and_technique/meat_science.html

[KyNola]

I think he has some interesting information but I'm not sure I agree with everything he says.  If he doesn't think you should mop or spritz, then he shouldn't do it.  All I know is the last ribs I did on the MAK I spritzed with a 1:1 ratio of pineapple juice and oil.  Everyone who ate them were completely blown away by how moist and juicy they were.  Could it have just been the ribs?  Absolutely, but I'm going to give it another shot next time I do ribs and see what kind of results I get.

Hope I don't sound critical of the writer of the article as that's not my intent. There has got to be 1,000's of different methods for making good smoked foods.

[TTNuge]

I enjoy reading Meathead's website and information but I don't always agree with him.  I can honestly say I prefer my ribs when I mop or spritz them and don't plan on stopping.  Perhaps on something where I am looking for a serious bark I wouldn't do it but for ribs and my style I will continue to spritz.

[drewpatton]

By no means am I saying that it's gospel, I think everyone should do what they like! There is no set way to do or make anything. I was just curious as to what people THINK about this partiucular thought process.

[BuyLowSellHigh]

I am not a fan of mopping or heavy basting - seems to me that mostly what it does is wash away all the gooides on the surface that are the source of much of the flavor.  Spritzing or misting with a liquid that includes seasoning or flavoring components is another matter.  Done carefully you can build additional layers of flavor on the surface.

Either one probably helps is retaining moisture by two effects - slowing the cooking of the surface a bit by colling, allowing more time for the outer heat to transfer inward without overdoing the surface cook and by retarding the rate of moisture loss from the piece of meat,  Adding oil or fat probably helps more with the second effect.

KyNola - if you're up for it one way to test the power of the spritz would be two racks side-by-side so the cook essentially under identical conditions, spritz one but not the other.  Any difference in moisture?  The PJ would add flavor so you'd have to be pretty discerning about the effects.

[Caneyscud]

I do mop (not always in the Bradly though).  Agree with a lot of what Meathead puts out, but I could probably have just as many positives for  mopping as he has against.  But then I use a mop with lots of fat and flavor in it, so it does add flavor and I believe also increases the bark.  If I increase the cook time by an hour so be it, but it usually doesn't.  Lots and lots of great barbecue has been made in open pits with mopping.  When everybody went to enclosed pits, the need for mopping was not as high, but I have always had a liking for it.  I couldn't say if it increased the moisture within the meat or not (for sure), I use it to add flavor and bark.  Most always, my mop is in a pot in the smoker also - so it stays hot/warm

[Uncle Pigfat]

I think mopping is purely conditional and emphasizes that good BBQ is all about technique, timing, and patience.  An unmodified OBS doesn't lend itself well to frequent mopping or spritzing which is why foiling is utilized so often. If I'm just grilling kabobs, you bet I'm out there brushing on marinade. For me it all boils down to what and how im cooking.  If it yields good results, and adds enjoyment to the process then I say do whatever you want. I don't think there's really a need to limit your options with cynical and biased views like that dude.

[Pachanga]

I read the Amazing Ribs site occasionally and find it interesting and informative reading but like all things Barbeque, some of the points laid out as pure gospel are more than a little debatable and are certainly not settled law.  

Here are some other thoughts on mopping presented by various Bradley Board Members throughout the thread.

To Mop or Not to Mop – That is the Question
http://forum.bradleysmoker.com/index.php?topic=14240.0

Good luck and slow smoking,

Pachanga

[Habanero Smoker]

I find a lot of useful information on that site; and the Weber Virtual Bullet is another site full of useful information. I prefer spare ribs, and rarely will smoke/cook baby backs. I haven't fully read the article, but I don't mop or spritz either (I also do not foil).

[JGW]

To mop (or spritz) or not.....

I do whatever I feel like doing.  Sometimes I want that added moisture or flavor...other times not.  Depends on a lot of factors...my mood, my intake of adult beverages, what type of meat it is, what the meat is looking like (temp and bark wise), etc.

There is no wrong way of doing BBQ unless it doesn't taste good.  My motto:  If it's subpar...don't do it that way again  ;)

[Pachanga]

To mop (or spritz) or not.....

I do whatever I feel like doing.  Sometimes I want that added moisture or flavor...other times not.  Depends on a lot of factors...my mood, my intake of adult beverages, what type of meat it is, what the meat is looking like (temp and bark wise), etc.

There is no wrong way of doing BBQ unless it doesn't taste good.  My motto:  If it's subpar...don't do it that way again  ;)

A good take on the entire subject of barbeque.  Nice to hear from you JGW.

Pachanga

[BuyLowSellHigh]

After reading through this thread and some reflection, Caney and Pachanga have led me to soften my view on "mopping".  In my experience I felt it was more detrimental than helpful to the results I was trying to achieve. But, now I suspect it was my technique in using and applying "mops" that was the issue, not mopping, per se.  I will give it a try again, when the spirit moves me ... (and I have an extra slab o' meat for experimentation ;D).

[waterkc]

I picked up a mini spray bottle lastnight to fill with apple juice and apple vinegar to try this on some ribs. Can't wait to give it a go. 

[drewpatton]

All very good points of view! I love when people give opinions on subjects such as this. I feel like I learn a lot from other peoples trials and errors!