Does it help to mop or baste your ribs or shoulder while cooking?
Earl
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Well, that's like saying should I put sauce on them or not. You'll find a WIDE variety of cooks who do and do not do it.
A mop is a good technique to keep the food from drying out and puting a little flavor.
A baste is usually a little thicker/richer and trying to add taste not just moisture.
I always suggest, put three racks in. One, nothing extra. 2nd one, baste it with a flavorful baste 3rd one, mop it.
Hope it helps a little. You'll have to experience it to see if it helps you.
Smokin'
A mop is a good technique to keep the food from drying out and puting a little flavor.
A baste is usually a little thicker/richer and trying to add taste not just moisture.
I always suggest, put three racks in. One, nothing extra. 2nd one, baste it with a flavorful baste 3rd one, mop it.
Hope it helps a little. You'll have to experience it to see if it helps you.
Smokin'
Thank's Smokin:
I just got my order of 4 rib racks from Cookshack & plan on using them this weekend in a event in Ontario, Canada along with my two FE100. Still new at them as i have only used them a few times so far. Thats why a was asking about Moping & water pan use. I am planning on going with the 275 for give or take 3 hrs or so. What i haven't read was weather to use the smoke setting for the first while & then move the temp to 275.
Thanks
Earl
I just got my order of 4 rib racks from Cookshack & plan on using them this weekend in a event in Ontario, Canada along with my two FE100. Still new at them as i have only used them a few times so far. Thats why a was asking about Moping & water pan use. I am planning on going with the 275 for give or take 3 hrs or so. What i haven't read was weather to use the smoke setting for the first while & then move the temp to 275.
Thanks
Earl
Earl,
for whats its worth, I also have 4 rib racks for the FE100. I filled 2 of them with St Louis cut ribs and ran the smoker at "smoke" for an hour then turned it up to 250 for 3 hours. At 2 hours into the 250 setting I opened up the smoker and spritzed the ribs down with apple juice.
I had nothing but compliments.
Regarding the 275 setting, I have primarily used it on babybacks but I reckon it would do fine on spares. I plan on testing it the next time I cook spares just haven't had time. The reason I used 250 for the spares in the first place is because they are a bigger cut of meat and I wanted to make sure I took my time with them.
Hope this helps.
for whats its worth, I also have 4 rib racks for the FE100. I filled 2 of them with St Louis cut ribs and ran the smoker at "smoke" for an hour then turned it up to 250 for 3 hours. At 2 hours into the 250 setting I opened up the smoker and spritzed the ribs down with apple juice.
I had nothing but compliments.
Regarding the 275 setting, I have primarily used it on babybacks but I reckon it would do fine on spares. I plan on testing it the next time I cook spares just haven't had time. The reason I used 250 for the spares in the first place is because they are a bigger cut of meat and I wanted to make sure I took my time with them.
Hope this helps.