Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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@Jett129 what you spritz with or season with doesn't really matter, but I do really recommend a liberal coating of brown sugar after you rub it down with your other stuff. (I also never taste the vinegar from spritz). The spritz is really just for moisture. Lots of other stuff I smoke I use a drip pan with whatever liquid too, but I feel like with spritz or wrapping not necessary for ribs. And if you put drip pan directly under what you are smoking really changes how it cooks compared to having it offset. Try the 3-2-1 method to see if you like it. That gets a lot of bite on the bone "competition" style ribs, I just like my bone to pull off a little easy without being fall of the bone...somewhere in-between. Saucing isn't a must either, but if you do sauce it, I recommend having it in the smoker for around 20 min or so to let it stick on and be that tacky kind of coating rather than just sauce. And I'm a big fan of sweet sauce for pork. Could always pull it out to sauce as well.
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The mean reason to spritz your ribs in my experience is to get a better smoke flavor and coulor. The smoke sticks easier on the wet surface of the rib. Next to that, It'll also raise the humidity of the inside of the bbq wich will help with keeping the moisture of the ribs optimal, but this can also be done by adding a water pan to the bbq. You can even combine it with a drip pan and catch the grease. furtermore, a water pan can contain much more water at one time, wich will help auto-regulate the humidity. Every time you open your lid to spritz, you loose all the hot air / smoke and humidity, just to start over. Using a water pan can realy help for people with Kettle and gas bbq's, as they require more airflow due to less heat retention.
I can talk ribs for hours, so if you have any more specific questions, just ask
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Really great,incredibly informative,can’t wait to get started. Thank you. @scarfmace @wjw
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@SFMCfranky Webers are amazing cookers. I used to use one of these to do low and slow on mine and got great results: https://www.smokenator.com/
It turns it into a water smoker.
The main reason to spray IMO is that it cools off the meat so that the bark can develop and the collagen can melt down without overcooking the meat. I don’t like opening the cooker and changing the temperature so a water cooker or a sealed cooker like a kamado to me obviates the need to do so.
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I also don’t like opening it. With pork or chicken I always use indirect heat with a pan of water under the rack and a large chunk of soaked hickory on the coals. My Weber has a built in thermometer. So I can easily monitor the heat.
Cheers
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Yep exactly if you’re lookin it ain’t cookin. If you can control the temperature and humidity in the cooker and monitor that, I’ve found better results, faster cooking, and more freedom during the cook to run errands, entertain guests, watch sports, and/or drink beer.
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Pork butt from the other day
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that's awsome! going for pulled pork of sliced? Also your BBQ is begging you to size up your meat
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A little late to the post but pizza season has picked back up, couple pies from over the weekend
This was garlic cream, tiny bit of mozz for stickage, sisig (crispy pork face parts) then finished after cook with chilis, green onions and an egg yolk poured on top:
This one was tomato base with mozza, smoked pork butt, smoked pineapple with tajin, pickled serrano and finished with hot honey:
This was garlic cream, little bit of mozza and pistachios then finished with mortadella, burrata, pistachio pesto and some olive oil from a colleague in Croatia
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@Ikeaparty That mortadella pie looks amazing.
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@Ikeaparty oh, hell yes.
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Chicken skewers, Burgers, sliders, and Dogs
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@Tago-Mago Did you slightly warm the buratta?
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@Tago-Mago salivating…
