Basting Mop For Ribs

The addition of red wine vinegar adds a nice flavor to smoking beef brisket or short ribs.

Basting mop for ribs. Use as a mop sauce when smoking or slow grilling beef ribs. Find out how applying liquid to the surface of meat with basting mopping and spritzing may inhibit the formation of your crust or bark and lengthen cooking time while attracting smoke and improving flavor. Mop sauces were traditionally used in texas commercial pits where meat was cooked over coals. It is best to make this mop a few hours ahead of time so the flavors have a chance to meld together.

This is a great mop recipe for basting pork or beef ribs on the grill. Best odd rib mop. Keep in mind that using a mop comes from grilling rather than smoking especially with open pit barbecue where the heat is harder to control. Cup white vinegar.

Turn and baste the ribs with the basting sauce every 10 minutes until they are finished cooking about 1 1 2 hours. This rib baste is a great mop for all kinds of ribs but can also be used with brisket and pork. You don t want to disturb your ribs too much or let heat and smoke escape by opening your smoker too often. The herbs and spices will add flavor but remember to apply the mop lightly so as not to wash off the rub.

Add one half cup each of dry red wine and light vegetable oil. After 30 minutes turn the. Baste the bone side and close the lid. Then add one half cup of chopped onions and one tablespoon of chopped garlic.

To use the mop on ribs apply it to the ribs every 30 minutes to an hour while they smoke. Red wine vinegar basting sauce. It depends on what you re cooking and for how long. This mop is your best odds to keeping pork ribs tender and moist during the smoking process.

But that doesn t mean you need to leave it to the pros in texas. If you ve been experiencing dried out ribs in the past using this mop can help keep those ribs tender and moisture during the smoking process. That s the way it should look after all it s not a sauce it s a mop. You get the tenderizing power of the vinegar and a whole lot of flavor from the yellow mustard chili and garlic powders and cayenne pepper.

It s a simple combination of water vinegar mustard olive oil and seasonings that give it a little kick. The herbs and spices will add flavor but remember to apply the mop lightly so as not to wash off the rub. The main difference between a mop and barbecue sauce is that a mop has more of a thin watery. There are times when basting helps and times when it hurts.

Once the ribs have reached 165 f begin basting. An hour later baste again then turn the ribs over. To make this one mix one cup of water with one cup of red wine vinegar. Basting the meat with a mop was a way of cooling the meat and maintaining moisture.

Don t be dismayed if the end result is thin and watery.