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Author Topic: Spritz or Mop  (Read 2836 times)

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Canadian John

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Spritz or Mop
« on: January 06, 2018, 09:30:17 AM »
 Perhaps neither..If adding moisture to the meat, is it spritz or mop?   If you do either or both, what is the liquid recipe?
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Brushpopper

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Re: Spritz or Mop
« Reply #1 on: January 06, 2018, 09:39:55 AM »
I'm more of a neither one kind of fella.  I tried spritzing BB ribs with Sprite once and Cherry Dr. Pepper once with mediocre results.  My daughter doesn't like sauce on ribs ??? is the only reason I tried.  I just cook her a pork chop now when I cook ribs.
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triplebq

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Re: Spritz or Mop
« Reply #2 on: January 06, 2018, 09:49:28 AM »
Spritz whenever I use one
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Bar-B-Lew

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Re: Spritz or Mop
« Reply #3 on: January 06, 2018, 10:00:50 AM »
I used to use a mix of apple juice and worcestershire sauce to spritz ribs many years ago.  I don't think I have done that since I have a pellet grill.  Sometimes I would put some liquid smoke in there too.
« Last Edit: January 06, 2018, 02:19:10 PM by Bar-B-Lew »
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cookingjnj

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Re: Spritz or Mop
« Reply #4 on: January 06, 2018, 11:13:03 AM »
I have done both in the past, but mostly spritz.  Recipe changes, but a go to is a mixture of apple juice, apple cider vinegar and low sodium chicken broth.
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Redapple

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Re: Spritz or Mop
« Reply #5 on: January 06, 2018, 01:49:51 PM »
I spritz my ribs with an apple juice, Worcestershire, salt and sugar. Works well.

I also will use the same spritz for pork butts.
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Bentley

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Re: Spritz or Mop
« Reply #6 on: January 06, 2018, 03:04:11 PM »
The little of BBQ history I know, the Mop & the Spritz come out of the dry heat produced either by a half a steer roasted over wood coals on a spit in Texas and needing to be "mopped" every so often, or a Hog cooked in a Pit in Carolina with Hardwood coals needing to have a vinegar spritz thrown on it too.  Both cooked with hardwood, but neither having the benefits of a 100% hardwood pellet that will have 8-12% moisture in it!

A reason why, even though I have tried both version in my past, I find no need for it today!
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Canadian John

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Re: Spritz or Mop
« Reply #7 on: January 06, 2018, 03:56:21 PM »
Quote from: Bentley  on January 06, 2018, 03:04:11 PM
The little of BBQ history I know, the Mop & the Spritz come out of the dry heat produced either by a half a steer roasted over wood coals on a spit in Texas and needing to be "mopped" every so often, or a Hog cooked in a Pit in Carolina with Hardwood coals needing to have a vinegar spritz thrown on it too.  Both cooked with hardwood, but neither having the benefits of a 100% hardwood pellet that will have 8-12% moisture in it!

A reason why, even though I have tried both version in my past, I find no need for it today!
I agree fully with the dry heat causing a need to replace the moisture lost due to dryness..  I don't find a need to mop or spritz when cooking on my Memphis or Green Eggs...  Are you sure about the 8 - 12% moisture level? It seems a tad high. My premium hardwood pellets are listed as 5 - 7%.
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Michael_NW

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Re: Spritz or Mop
« Reply #8 on: January 06, 2018, 03:57:03 PM »
I'll spritz pork butt or brisket with apple cider vinegar before I wrap depending on how they look, but otherwise neither.
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keithj69

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Re: Spritz or Mop
« Reply #9 on: January 06, 2018, 06:15:16 PM »
Both.  For pork ribs I mix apple juice and blues hog Tennessee red and mop. Any other times, if I feel like it, I'll spritz.
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Bentley

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Re: Spritz or Mop
« Reply #10 on: January 06, 2018, 08:39:27 PM »
Yep, those are the %...The heating pellets are usually less...
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Brushpopper

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Re: Spritz or Mop
« Reply #11 on: January 06, 2018, 09:36:26 PM »
Quote from: Bentley  on January 06, 2018, 03:04:11 PM
The little of BBQ history I know, the Mop & the Spritz come out of the dry heat produced either by a half a steer roasted over wood coals on a spit in Texas and needing to be "mopped" every so often, or a Hog cooked in a Pit in Carolina with Hardwood coals needing to have a vinegar spritz thrown on it too.  Both cooked with hardwood, but neither having the benefits of a 100% hardwood pellet that will have 8-12% moisture in it!

A reason why, even though I have tried both version in my past, I find no need for it today!

Daddy always called it sopping the meat.  He'd tie an old sock or something onto a mesquite branch and sop the meat.  Some vinegar, lemons or limes, vegetable oil, maybe a beer and what ever spices we could find.  It was always good or we were hungry.  Think hungry was the answer.
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Florida Jim

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Re: Spritz or Mop
« Reply #12 on: January 08, 2018, 05:35:57 AM »
I spritz ribs with plain apple juice.
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LowSlowJoe

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Re: Spritz or Mop
« Reply #13 on: January 08, 2018, 11:26:48 AM »
Neither - I cook without adding any moisture 95% of the time, the other 5% I use a water pan... my meat is pretty much always void of externally added wet ingredients.
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