How do you use a mop for ribs?
Mop Ribs: Using a mop mix and a mop or brush, apply every 30 minutes for an additional two hours. After the second hour, use a thermometer probe like the Thermoworks MK4 Thermapen in between the bones. The probe should insert easily into the ribs like inserting into room temperature butter. Another option is to gently wiggle the ribs.
How long do you smoke ribs?
Close the lid and smoke the ribs uncovered for 3 hours. After three hours, the color of the ribs will have darkened to a mahogany color and the bones should be slightly protruding from the rib meat as the meat has begun to shrink. That is a good sign. Mop Ribs: Using a mop mix and a mop or brush, apply every 30 minutes for an additional two hours.
How do you keep ribs moist when cooking?
Here, a recipe for a basic rub is included, as is a mop sauce to add moisture and another layer of flavor. To keep the ribs moist, you will want to use the mop sauce, which is for basting and is not the same as a barbecue sauce.
How long can you make ribs ahead of time?
Make Ahead: The seasoning rub can be kept in an airtight container for up to 1 month, and the mop sauce can be refrigerated in an airtight container for up to 2 weeks. The ribs need to marinate in the refrigerator for at least 1 hour and up to 24 hours.
Should ribs be mopped?
While Memphis ribs are typically (not always) done without a sauce, they do get some moisture, tenderization, and flavor from a good mop. Mops are applied during the smoking process to prevent meats from drying out and to create a layering of flavor that is vital to great barbecue.
How often should you baste ribs?
Remove the pan from the heat. After the spareribs have been grilling for 1 hour, baste them with the mop and continue to baste them every 30 minutes until the meat has shrunk back from the rib bones about 1/2 inch and the meat is tender enough to tear with your fingers. The total grilling time will be 2½ to 3 hours.
How often should I spray my ribs while smoking?
every 30 minutesPlace ribs, meat side pointing up, on the smoker. Plan to smoke for about three hours. Start spritzing 90 minutes into the smoke and then spritz every 30 minutes.
How long should rub sit on ribs?
To season your ribs, rub the seasoning generously on both sides of the rib racks and wrap in plastic wrap or aluminum foil, then refrigerated for at least 4 hours but optimally 24 hours and up to 48 hours.
How do you keep your ribs juicy?
The best way to keep ribs moist is to maintain a consistently low grill temperature. High heat will dry the ribs out in a heartbeat. You can also brine or marinate them beforehand, place a water pan in the grill or smoker, or enlist the aid of a mop sauce or spritzing liquid.
Should ribs rest covered or uncovered?
The ribs should rest for at least 10 minutes after you take them off the heat. If you tent the meat with foil during this time, they should be the perfect temperature when you're ready to serve them. Don't wrap the foil too tightly, or the ribs will steam inside the wrapper, softening the bark.
What is the 321 rule for smoking ribs?
Essentially, 3 2 1 ribs go like this: 3 hours of smoking the ribs directly on the pellet grill. 2 hours wrapped in foil, still cooking on the grill. 1 hour of cooking, unwrapped and slathered in barbecue sauce.
What is the best thing to spritz ribs with?
Apple juice and white grape juice are popular favorites, and both work well with the flavor of ribs. You will also find that a lot of spritz recipes include some form of acid, such as vinegar or lemon juice.
What does apple cider vinegar do to ribs?
Apple cider will tenderize the meat and give it a subtle sweet, apple flavor. The cider's natural sugar seeps back out during cooking and gives the ribs some caramelization when cooked.
Do you put oil on ribs before rub?
You can coat the ribs with olive oil or mustard first to help it stick. Then, use your hands to spread it evenly on the surface of the ribs. The thick coating of the rub will keep the meat moist and tender while giving it a flavorful exterior.
Can you let ribs rest too long?
While it's recommended to let them rest for 10–15 minutes, the amount of time you let your ribs rest is determined by several factors, including how you like your food served and the size of your cuts of meat. However, you shouldn't let them rest for long as your ribs will start to cool off.
Can you put too much dry rub on ribs?
If the ribs are thoroughly covered and there's some spice rub left over, don't try to force it on. If the coating is too thick, the spices might overpower the pork flavor. Remember to discard any seasoning rub that's come into contact with raw meat.
How often should I baste meat?
The butter under the skin helps keep the meat moist. Baste it once about halfway through the cooking time for added flavor, if possible.
How often should I baste pork?
There's no need to baste pork while it's cooking as the fat should keep it moist, but some cooks like to brush the crackling with a little extra oil once or twice.
Can you put too much dry rub on ribs?
If the ribs are thoroughly covered and there's some spice rub left over, don't try to force it on. If the coating is too thick, the spices might overpower the pork flavor. Remember to discard any seasoning rub that's come into contact with raw meat.
How often do you sauce ribs?
And that can be a good thing if you enjoy a thick, sticky sweet layer of good bbq sauce attached to the ribs every once in a while. I do this at times, and give the ribs two or three applications of sauce, letting each dry and thicken up before adding the next.
How long can you keep ribs in mop sauce?
Make Ahead: The seasoning rub can be kept in an airtight container for up to 1 month, and the mop sauce can be refrigerated in an airtight container for up to 2 weeks. The ribs need to marinate in the refrigerator for at least 1 hour and up to 24 hours.
How long to cook boneless ribs in a crock pot?
Baste the meat side and close the lid. After 1 hour, baste the meat side, then close the lid. Cook the ribs, covered and undisturbed, for 10 minutes.
How to cook ribs on a gas grill?
To cook in a gas grill: Place the wood chips in a smoker box or a foil packet with fork holes puncturing the top to let smoke escape. Preheat the grill to high. When smoke appears, reduce the heat to medium. Place the ribs, bone side down, on the far side of grill, away from the fire. Close the lid.
How long to smoke a log in a smoker?
To cook in the smoker: Once the coals turn ashen, fully open the chimney and add 2 split logs or 6 hardwood chunks. Let them burn for about 10 minutes or until they start to flame for a couple of minutes; close the firebox door.
What is a baby back rib?
Mop-Sauced Baby Back Ribs. Baby backs are the darlings of high-end barbecue restaurants. Uniform in their rectangular shape, they are meaty, easy to cook and even easier to hold. They are succulent, mild in flavor and take well to a flavorful rub. Here, a recipe for a basic rub is included, as is a mop sauce to add moisture and another layer ...
What spices are used in ribs?
For the ribs: Whisk together the salt, black pepper, brown sugar, paprika, ancho chili powder, garlic powder and cayenne pepper in a small bowl. Taste, and adjust the seasoning as needed.
Can you put ribs on a baking sheet?
Some say it prevents flavor from penetrating the meat and is papery to chew on. But pulling it off can be a little tricky, and a lot of ribs are served with the membrane still on. The choice is yours.
How long should you wait to mop a crust?
Wait until a crust has started to form before you start mopping. If you wait about 90 minutes before you start mopping or spritzing, you will tend to lose less of your rub than if you start mopping earlier into the cook.
How are Mopping and Spritzing Used in BBQ?
Mopping and spritzing are both techniques for applying moisture to meat as it cooks. The main difference between these two techniques is to do with how the moisture is applied.
Why do you use a mop on a whole hog?
To stop the meat drying out, he literally used a mop to moisten the meat. It’s common to use a literal mop when cooking whole hog barbecue. Mopping and spritzing can be used for both low and slow and grilling.
Why do you put mopping sauce on meat?
As well as keeping everything moist, you can add particular ingredients to your mopping sauce to add layers of flavor to the meat you are cooking. Mopping and spritzing your meat will result in a slightly darker, softer crust or bark. The crust will also attract more smoke, resulting in a smokier flavor.
What happens if you mop meat before it is cooked?
For instance, if you have mopped the meat before it is fully cooked, you could have picked up microorganisms from the meat. If you use the same mop, you may be spreading the bugs.
What happens when you mop and spritz?
When you mop and spritz, you will be replacing some of the moisture lost during the cooking process.
Do you need to mop or spritz a pitmaster?
While many pitmasters don’t question the importance of mopping and spritzing, there is a vocal minority of the smoking community who believe there is no need to mop or spritz at all.
How long to mop ribs?
Mop Ribs: Using a mop mix and a mop or brush, apply every 30 minutes for an additional two hours. After the second hour, use a thermometer probe like the Thermoworks MK4 Thermapen in between the bones. The probe should insert easily into the ribs like inserting into room temperature butter.
What is a mop for ribs?
A mop is a basting technique to add flavor. Our mop consists of apple cider vinegar, barbecue sauce, Dijon mustard, and the dry rub. You can adjust in any way you like. We apply the mop after the third hour of smoking by gently dabbing the ribs in an up and down motion to avoid losing bark or pushing off the dry rub.
How to trim ribs?
How to Trim Spare Ribs 1 On one end of the ribs will likely be a flabby piece of meat with no bone. Cut this off parallel to the bones leaving about 1/4 inch of meat from the last bone. 2 Next, using your knife, you are going to separate the cartilage and meat from the actual bone. Probe to find the area where the bones end, and the cartilage begins (there are typically two). Make a cut along a perpendicular line from the bones. 3 Still on the bone side of the ribs, some racks will have a hanging slab of meat where the bone meats the flesh. Remove all of this hanging meat (it’s on the bone side) so it’s flush along the bottom of the ribs. 4 The final step is to remove the membrane from the ribs. Make a small cut between the bone and membrane in the corner of the ribs, and then using a paper towel and holding the ribs down with the other hand, gently pull off the membrane. (It’s slippery if using your hands).
How to apply a mop after smoking?
We apply the mop after the third hour of smoking by gently dabbing the ribs in an up and down motion to avoid losing bark or pushing off the dry rub. A brush is fine, just be gentle when applying the mop.
What wood do you use for smoked ribs?
We love using fruit wood because it’s what is local to us (Apple and Cherry). However, oak, hickory and other hard woods are great too. Smoke Ribs: When the smoker has come to temperature, place the seasoned ribs bone side down into the smoker. Close the lid and smoke the ribs uncovered for 3 hours.
How to remove membrane from ribs?
Prepare the ribs. Make a small cut with a sharp knife along the corner of the bone side of ribs to get a small piece of the membrane lifted. Then using a paper towel, gently pull on the membrane to completely remove it. Place one tablespoon of Dijon mustard on each rib rack and slather.
Why do baby back ribs cook faster?
These tend to be distinctly curved and have less meat than spares. Also tender, these tend to cook faster because they don’t have as much meat on them. As you continue past the baby back ribs, you then hit the spare ribs. These are from the lower portion of the rib cage.
What happens if you mop meat?
They are killed rapidly on the grill. Most are zapped when the temp gets over 155°F. If you paint the meat with a liquid you used for marinating, the marinade has microbes from the meat. So when we baste or mop, we are putting live microbes back on the surface of the pasteurized meat. They will die pretty quickly if we leave the meat alone under a closed lid for a few minutes, but if the lid is open, or if the meat is removed from the grill soon after basting, we could be serving our guests a tummy ache. Or worse. Click here for more info on food, grill, and knife safety.
When to baste meat?
The time to baste is after the crust forms, immediately after flipping the meat while the top surface is still hot and bubbly, so the mop can mix with the juices of the meat. While sitting on the surface the water can evaporate, so when you flip again you are not steaming the meat and so the flavor can cook on.
What happens when you baste and flip meat?
If you baste and flip immediately, you are pouring off the flavorings and you can retard the formation of the crust. Basting at this time cools the surface so the meat directly beneath does not overheat and overcook. For more on these processes, read my article on meat science.
