First Q

calif bucky, one of the hardest things to learn is to keep the door closed as much as possible. Each time you open the door it adds to the cooking time. If you want to mop or spray keep it to the minimum. Spares usually take me 5.5 to 6 hours keeping the door closed and they come out great. If yo like to spray your ribs just make sure you alot the time needed.

I tried to keep the door open and closed as quickly as possible. I'm not sure the apple juice spray did much good. I do like sauce kind of crusted up on the ribs so the grilling at the last minute does the trick. To each his own I guess

There really is absolutely no need to open the door until the meat is done. Really! The door opening ritual is from people with no patience that do not trust their rub.

I have concluded that spraying/mopping ribs in the Cookshack is not needed. The moisture held in the smoker makes up for it and opening the door not only slows the cooking but lets the moisture escape. So in a way, mopping is just replacing the moisture that you let escape when you opened the door.

Richard

Thank you Richard. Sometimes common sense is like a breath of fresh air.

You are missing the point here. I don't spray to add moisture, I do it for the crust it developes.

The crust "bark" that you are talking about can be acheived as GLH references with the rub. By properly applying and formulating your rub you can acheive wonderful, chewy, flavorful bark.
Richard

I always open the door at least once just to let excess moisture out. Picked this up from other forum members that were unhappy with their ribs because of all the moisture.

A long enough cook will eliminate the moisture when cooking butts, shoulders, ribs, brisket, etc., that is partly what accounts for the tenderness is the absorbtion of the moisture into the meat. On shorter cooks, like chicken, etc., the moisture is definitely a problem in that the skin will not crisp. If you leave the door closed, you never know the moisture is there, because by the time the meat is done, the moisture is gone! The ribs would not be any good if not for that moisture. Who wants dry ribs?