john pen
Master Chef
ala Witt, Ive been mopping my ribs..Ive definetly noticed an improvement on the finished product. maqby because of the opening of the WSM every half hour, they cook slower..but they do seem moister also..ymmv
monty3777 said:That's an interesting point. However as I have mopped - and as I have watched others - the mop being mostly liquid tends to wash the rub off the meat. Other than spraying - where little in the way of more spice could actually get to the meat - how do you mop so that the orig. rub stays on? In my estimation if one wants to recharge the spices a second rub would work better.
Just wondering.