1st cook. Spritz or no spritz

[Okiejoebronco25]

Getting ready to this weekend to do my first smoke. Chose some beef ribs. Should I spritz? If so what liquid should I use? Using new OJ Bronco. Thanks in advance for any advice.

 

[JIMSMOKES]

I use bourbon and water for beef ribs.

 

[Okiejoebronco25]

I use bourbon and water for beef ribs.

Do you sauce them or just the rub? Wrap? Appreciate feedback

 

[TexasMuskrat]

On ribs I do not spritz. I wrap in foil and add liquid to the wrap. I know many people who do spritz and get great results, I just have not found it to be much of a difference for me on ribs. But I have been known to be wrong



Shawn

 

[Okiejoebronco25]

On ribs I do not spritz. I wrap in foil and add liquid to the wrap. I know many people who do spritz and get great results, I just have not found it to be much of a difference for me on ribs. But I have been known to be wrong



Shawn

At what time do you add wrap? Appreciate input

 

[schlotz]

There is plenty of fat in those plate ribs (dino bones) no need to spritz at all. FYI, I never spritz them. Suggest going total Texan with only 50/50 salt and cracked black pepper. Lightly trim the top fat cap. Keep the smoker lid closed and smoke at 275º. They should get done somewhere between 6.5-8 hours depending on thickness. Start probing after 6h.

 

[Okiejoebronco25]

There is plenty of fat in those plate ribs (dino bones) no need to spritz at all. FYI, I never spritz them. Suggest going total Texan with only 50/50 salt and cracked black pepper. Lightly trim the top fat cap. Keep the smoker lid closed and smoke at 275º. They should get done somewhere between 6.5-8 hours depending on thickness. Start probing after 6h.

Awesome thanks for sharing. Can’t wait

 

[TexasMuskrat]

At what time do you add wrap? Appreciate input

I wrap around 170-179 and cook until probe tender usually around 200-205 IT

 

[chopsaw]

50/50 salt and cracked black pepper.

That's the magic right there .

 

[normanaj]

The few times I've done beef ribs I never spritzed,other than one time all came out very well.Hope to someday once again see beef ribs in the store!

 

[Okiejoebronco25]

The few times I've done beef ribs I never spritzed,other than one time all came out very well.Hope to someday once again see beef ribs in the store!

I usually buy 1/2 beef share at a time which nets me a few packs, haven’t had any success with them in oven so far so hopefully these turn out good. Have quite a few short rib packs an 2 brisket flats. So plenty to practice with.

 

[JIMSMOKES]

Do you sauce them or just the rub? Wrap? Appreciate feedback

No sauce. My rub is just salt and pepper. Wrap varies.
I mainly spritz because the forced air through my pellet grill starts drying things out.

 

[uncle eddie]

No spritz for me - I do ribs naked most of the time (SPG dry rub) and sauce is on the side.
cuz...
if your lookin', you're not cookin'

 

[TNJAKE]

Beef Ribs and a Teaser!

Howdy fellas and non fellas and if you don't fall into that.......need to get your life together. Smoked up another rack of piedmontese beef ribs today. Not a lot of pics. First pic is short ribs before small trim Seasoned with Oakridge black ops and onto the pellet smoker running pecan/cherry...

www.smokingmeatforums.com

 

[jcam222]

I usually sprtiz them, 1 cup each ACV / water and 1/4 cup Franks

 

[JLinza]

If I spritz.. it's mostly with pork. I don't spritz beef. And I usually keep the rub simple. Like mentioned above a good salt & pepper mix is the ticket. I like when that true beef flavor shines through.

 

[Gonna Smoke]

I'm in the no spritz camp, too...

 

[Smokin Okie]

I know nothing about the OK Joe Bronco, so FWIW. If you're not putting a water pan in the smoker, I would spritz.

At least look at your beef ribs every 30 minutes after the first hour. If they look dry on the surface, then I would spritz. Its a fact, that smoke adheres to wet surfaces.

On all my smokers, I spritz with a 50/50 ACV/water. Could easily get by with just water.

Spritz with a light spray, not a stream. And don't spritz heavy enough to wash your rub off.

 

[Okiejoebronco25]

I know nothing about the OK Joe Bronco, so FWIW. If you're not putting a water pan in the smoker, I would spritz.

At least look at your beef ribs every 30 minutes after the first hour. If they look dry on the surface, then I would spritz. Its a fact, that smoke adheres to wet surfaces.

On all my smokers, I spritz with a 50/50 ACV/water. Could easily get by with just water.

Spritz with a light spray, not a stream. And don't spritz heavy enough to wash your rub off.

Thanks, that’s pretty solid advice. Watch and react. No water pan. Just drum with deflector. Friday will be the day. I believe after all great feedback I’m gonna try to maintain 275ish, check after first 2 hours. Spritz if needed. Expect 6-8 hours. Temp at 203ish but call done when tender not based on temperature. Maybe wrap in BP at 5-6 hours.

 

[schlotz]

Similar to brisket, if wrapping I would hold off doing so until maybe an IT of 175-180º. Doing so will put that closer to the end of the stall and help keep the flavor profile you are looking for. FYI, I don't wrap plate ribs (dino bones).