Mopping

Discussion in 'General Discussion' started by gonzo219, Jul 3, 2016.

  1. gonzo219

    gonzo219 Newbie

    Do you guys mop your ribs
    If so with what? How often?

    I've done all my ribs without mopping and they've all come out great
    Curious what kind of difference this would make
     
  2. b-one

    b-one Smoking Guru OTBS Member

    Opinions are just that next time try it out see if you like it. Hopefully someone has a good mop they'll share! I would imagine some apple juice and apple cider vinegar with some rub in it would work maybe skip any sugar in the rub depending on temp of your pit.
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I am not a Mop Guy...My MES is too slow to recover. However, any of the Foiling Juice/Finishing Sauce recipes below would work. So does 1/2&1/2 Apple Juice and Apple Cider Vinegar...JJ

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses

    Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

    Simmer until a syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

    For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, skip the Butter.

    If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

    Cover the pan with foil and continue to heat to 205*F for pulling.

    At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

    Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

    If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

    When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

    I was AMAZED...No additional sauce needed. ENJOY...JJ

    Tangy Pulled Pork Finishing Sauce

    This is more of an Eastern North Carolina style Finishing Sauce...

    2 C Apple Cider Vinegar

    2T Worcestershire Sauce or more to taste

    1/4C Brown Sugar

    1T Smoked Paprika

    2 tsp Granulated Garlic

    2 tsp Granulated Onion

    2 tsp Fine Grind Black Pepper

    1 tsp Celery Salt

    1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

    1/2 tsp Grnd Allspice

    Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

    For a Lexington Style Dip  add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

    Came up with this awhile ago.

    Multi-Mop and Slop

    Change it up according to the meat.

    2 C Low Sodium Beef, Chix or Veg Broth

    1C Apple Juice, Red Wine, Beer, Coffee or Cola

    2T Vinegar, any

    1T Worcestershire Sauce or more to taste

    1T Brown Sugar, omit if using Cola

    2 tsp Granulated Garlic

    2 tsp Granulated Onion

    2 tsp Fine Grind Black Pepper

    1 tsp Celery Salt

    1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

    1/2 tsp Grnd Allspice

    Optional: 2T Ketchup or 1T Tomato Paste...

    Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Makes about 3 Cups.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I just use my BBQ sauce & apple juice mixed together.

    Simple & easy.

    Al
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    No mop here. I use my BBQ mop to clean my discada. Works great!

    If I'm going to sauce ribs, which isn't often. I put the sauce on the last 30-45 and call it good.
     
  6. Don't do the mop but I am a wrapper. Usually foil with some apple juice or some other tasty beverage.
     

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