What does a mop REALLY do? - Page 2 - BBQ Central

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Old 08-12-2008, 12:11 PM   #21
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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

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Old 08-12-2008, 06:06 PM   #22
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Originally Posted by monty3777
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.

I don't mop until after the 6th hour of cooking. That way the bark has had time to adhere to the meat and start the crust.

I am also thinking about using a garden type sprayer to "mop" with. But I also think a mop puts on tons of liquid, so a sprayer might not put as much on.

Brad Maffett
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Royston, Ga
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