Competition Style ribs experiment: Spritzing vs no spritz| Does Spritzing matter? | Lone Star Grillz
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- Опубліковано 5 жов 2024
- T-roy & I do a competition style ribs experiment. Does spritzing matter? 3 racks of bbq spare ribs which we smoke side by side in the Lone Star Grillz horizontal offset smoker. No spritz vs cider vinegar & Apple juice vs cranberry & apple juice.
It's always fun smoking BBQ with Troy and this time was no exception. Go check out his channel. He cooked a brisket on the Lone Star Grillz offset right beside my spare ribs and that video is coming today as well.
The goal of this video is to help answer the question "Should I spritz ribs?" and if so "What should I use to spritz my ribs?"
Love you guys. Thanks for watching!
T-Roy Cooks
/ spacecowboytx
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✅✅ Cranberry juice amzn.to/2Ubb7sU
✅✅ Harry Soo's rub amzn.to/3dBXCtV
✅✅ My Current favorite thermometer for smoking meat tinyurl.com/tyo8x5r
The apple juice/apple cider vinegar was a 50%/50% split.
I'm starting to wonder if we should have wrapped and sauced the ribs. I'm wondering if the results would have been different or if it would have just buried the differences. Thoughts?
I think it was fair as it was and saucing would've buried the results. i'm really surprised that you guys didn't get much from the apple cider vinegar/apple juice. last time i did that i used probably about a 75% apple juice to 25% vinegar mix and still thought the vinegar was a bit over-powering; went to straight apple juice after even though it doesn't really come through because i usually wrap my ribs with sauce (comes out really good). Awesome video as always Justin!
I think saucing would have skewed the results. You did it right.
Baby Back Maniac
I thought competition ribs are usually wrapped? I would have, if you wrapped all three and sauced them the experiment would still been the same. The only variable would be the spritzing.
Should try just spritzing with no additional seasoning(no dry rub). Then you will be able to tell if the flavor is affected.
Fantastic! Keep up these R&D videos so we can also up our rib game as you up yours. Thanks for using my rub! Your grills are the cleanest around my BBQ brother. I'm ashamed to show mine on UA-cam after watching yours. Try water in your next experiment as the control sample.
Yes I'm going to that. it didn't even cross my mind until afterwards. Have a great weekend my friend.
Harry I’ve watched you use water, please explain why.
i actually thought,after watching this,instead of the apple cider vinegar/apple juice,im almost temtped to use something like orange juice with a bit of something like Dr Pepper if im looking for an almost sweet & sour mix
That is because he buys a new grill every week.
@@barrystephens900 I use water because I compete and less is more. I've won 1st place ribs many times with water so I'm sticking to something cheap and good! Feel free to try any liquid you like to see if you can made your ribs better. There is no right or wrong way so have fun!
This was a fun comparison Justin. I appreciate you letting me tag along for the video with you. I really enjoyed the ribs with the dark fruit juices! I sure do have a lot of fun when we get together! I look forward to the next time!
Anytime man. You know it's always a blast when you come over. We'll do it again soon. Love you, bro.
@@BabyBackManiac Yo Justin, it's time to grow a beard :-)
It Was a beautiful video, nice to see together. Thanks guys from italy... ciaooo
GROLSCHnl and get a cowboy hat
Costco three pack almost always has two good racks and one dingleberry. The one thing I didn't really hear mentioned in this video was the level of smokiness that came through on each one. In my opinion, that's what spritzing increases more than anything... The amount of smoke that sticks to the meat.
That was what I was hoping to hear too
what about moisture content in the air of the BBQ , something i have been experimenting with is adding a stainless pot of water to the BBQ/Smoker for cooks that last longer than 2 hours or so. Boil a pot of water on the stove in the house , and just put the whole pot in the BBQ at the same time you add the meat , i boil it first so the BBQ doesn't have to create that extra heat , You can often see the water level in the pot drop during the cook which means i know its working to a small degree , but ive never done a side by side comparison.
Awesome video guys! Interesting outcome as well. My favorite spritz is apple juice and bourbon, and the bourbon really imparts a nice flavor on the final product. I've also used Jack & Coke. Something about involving a Tennessee or Kentucky whiskey makes a huge difference. Pairs so well with pork and smoke.
Good tip. Thanks Rus! If I don't hear from you between now and then, have a Merry Christmas.
Smoky Ribs BBQ & Southern Cuisine I’m going to try the whiskey spritz next time I make ribs. I’ll try some Rebecca Creek whiskey though. I gotta keep it Texas.
Hmm..jack & coke, gotta try it!
@@amosdriedger8972 I was just thinking that!
Jack and coke chicken wings are great
Spritzing, if nothing else, gives you an excuse to go outside and be one with the cooker. I'll have to give that cherry pomegranate a try. Great video!
I totally agree, Dave. It's cran-pomegranate (not cherry) though that sounds good too. Troy actually uses acai/pomegranate but this is the closest I could find at Krogers.
@@BabyBackManiac good clarification! I'll see if our local stores have that. Definitely gonna give it a go. Our channel doesn't have a video with spritzing so this gives us a new recipe to consider. Need a new rub for it too I think!
I love how the comment section has a host of famous BBQ competitors and or UA-cam BBQ personalities sounding off. You are doing something right for sure, keep it up guys!
Thanks man. That's one good thing about the barbecue community on UA-cam. Very supportive of each other for the most part (there's always a few bad apples in every bunch.) Thank you for watching
I'm a late starter and have been watching many of other's videos as well to up my game cooking for the home front family and friends. Justin you and T-ROY along with Harry Soo are very informative and fun to watch. Easily my top three Cooks. 👍👍
Check out "cooking with ry" channel another simple informative grilling Channel.
I can always tell when you really like a bite, Justin, because your giggle gives it away. Fun video, guys.
LOL yeah. Dave from adrenaline barbecue says the same thing.
Pomegranate is a great flavor. I've used that with some orange juice before in a marinade. It pairs nicely with so many fruits. And those ribs looked outstanding. Cooked perfectly, IMO. With a nice bite and not falling off the bone. Well done :)
Thanks Ry. I really appreciate that man. Have a great rest of your week. Appreciate you stopping by
Good comparison! I don’t typically spritz, but I have done it with beer before. Always enjoy your videos and having TRoy along is a plus!
It is definitely a plus. He's a good guy. Thank you for watching and have a great weekend
I have been suspicious of spritzing and also water pans in the cooking chamber not doing anything.
Thank you for confirming my anecdotal suspicions!
Now we need a video of water pan vs no water pan.
Great suggestion. Thank you very much
Since I usually have a beer in my hand while smoking ribs, I just splash them with that. Seems to work great. Thanks for the vids
Mmmmm Beeer :) (With my Homer voice)
Mmmm backwash beer. Sounds delicious
I’ve pretty much played it safe with apple juice & apple cider vinegar. You two have inspired me to go a little crazy, with different stuff, and spritz what no man has spritzed before…😊. Good video.
Yes try it. It's fun play around. Worst-case scenario you won't even notice a difference. LOL
Just wanted to thank you guys for taking the time to share all your cooking experience through these great videos. I have just BBQ all my life but never had the chance to actually smoke a piece of meat. So..... buying my first smoker (OLD COUNTRY OFFSET) I cooked the best brisket I have ever tasted. Could not of done it without the lessons. Keep it up guys, I probably speak for everyone by saying I am always checking for new videos. Until next time CHEERS!!!!!
Thank you! Congrats on the new cooker .
Very interesting experiment. All of those racks were look'n very tasty. I love it when these types of videos end with a little surprise!
Yeah, me too. Thanks for watching.
Good job guys! I have always figured if you re not in comp, its not worth the extra work.
Also if you open the lid several times in a long cook, it will add an hour cook time.
That's what I heard too.
I usually only used straight crabberry. Thanks for the video Justin & T Roy
When you did the no spritz. It should have been cooked separate. Cause you don’t need to open the smoker and change the cooking temp dynamics with the no spritz. When you open the doors to spritz. You’re dumping heat and and cooling your smoker. I’d be interested to see a no spritz/no open cool vs the spritz.
I’ve finally gotten back into Bbq. I used to travel the country and do competitions like 10 years ago. Our team had about a 75% win rate. Which was nice. Made the drive worth it to get on stage and take a trophy home. When my friend butch died 10 years ago, that’s when I stopped. But I’ve been getting back into it, cause of my wife. If your ever in northern NJ I’d love for you to stop by and have a couple of beers and I could show you some tips. If you ever wanna talk Bbq feel free to message me.
Your video was fun to watch and I really enjoyed it.
I love the experimental type videos. It really answers a lot of questions I have in video form which is excellent! Keep up the good work.
Will do. thank you for watching. have a great weekend
Very good comparison. I love this type of stuff. I was sort of wondering the same thing. Thanks for sharing
My pleasure, man. Thanks for watching.
I don’t always spritz because I can’t really tell a difference but never did a side by side comparison. Great video👍🏻
Thank you very much.
Good to see you happy, brother! Brings peace to me to see that. Hope you continue to heal. Blessings! Pls say hi to Troy from me. Thanks 🙏
Thanks brother. I really appreciate your support. I Hope you guys are doing well and soaking up the holiday season
I love seeing you guys individually but it is a lot of fun seeing you together. Just like one big BBQ family.
That's the truth isn't it Jeff? I love the barbecue community on UA-cam
The guys who showed up at your house when Harry came are like family. Add Lyle and his crew and you got my BBQ circle complete.
I love it. Yeah, they are all good guys.
I love these guys! They showed me how to become a better barbecuer! I’m not sure if that’s spelled right, but it is always so much fun to watch them and learn.
Happy to have you here! Merry Christmas
I like to spritz, makes me feel like I’m doing something on long cooks😂Love seeing y’all together. I’d love to try James’s ribs too. Hope y’all have a Merry Christmas. Thanks for sharing😃
Merry Christmas friend. Tell Lloyd merry Christmas from us
Great comparison cook Justin. I always spritz using pineapple juice and they come out amazing. I need to send you one of my hot off the press t shirts I just had made. 👍🏽
Thanks Joe. I'm going try the pineapple juice idea if you don't mind
@@BabyBackManiac not at all my friend. 👍🏽
Thanks
Justin...what can one say? From the editing, to the beautiful looking ribs, to having main man T-Roy once again, it could only be an A1 video brother!! You guys are awesome! Great video and exceptional cook. That lone star pit is no joke.
Thanks Eric. I really appreciate your support as usual. Have a great weekend
Good to see a rib cook nice and plain and simple without wrapping and adding the squeezy butter substitute, sugar and other stuff which some people like to use. Just got a Pit Barrel so will be trying out both spritzing and plain but I'll need to speak to my local butcher to make sure he gives me thick cut ribs because here in the UK our ribs have less meat due to us liking back bacon which I believe is cut from the ribs. Anyhow, good to see you back doing what you do best Justin.
Thanks Paul. I appreciate you watching. Let me know what you think after cooking them in the Pit Barrel. I'd be interested in knowing how much it effects the outcome. Have a great weekend.
Loved this one. Always wondered what the answer was. I was thinking that apple cider rack looked a little thinner so maybe it cooked differently. Can't wait too get back to making ribs when they weather warms up a bit. Merry Christmas you two!
I agree. Merry Christmas to you too man. Stay warm
Vinegar, an acid, will precipitate the protein on the meat ( assist in the cooking). I think the vinegar is the difference maker. Thanks for this, it confirms what I have been thinking.
Thanks for the feedback. That's very helpful.
Makes sense, Once you cook an apple there isn't a ton of flavor besides sugar and many rubs/marinades already contain sugar as well as powdered vinegar. I also tend to notice that thin vinegar spritz just drips off the meat.
Cran and pom juice tends to be sweetened and thickened because pure it would be undrinkably tart. Therefore it would stick around and give you a grenadine candy effect that I will probably try on my next ribs.
My usual mop is to take whatever rub i'm using and mix it into some hot water and a splash of vinegar and let it sit overnight. Strain it through a coffee filter if you want to spray it. That way you can wet down dry areas without washing away your rub.
Thanks for the tip.
I have just started to keep my paws off the process from start to finish. Ribs have never been better. Shorter cooking times, better flavor and less hassle.
Prepare the ribs, put them on, take them off, enjoy. Repeat as necessary.
Victor Schmidt “repeat as necessary” which in my case is very often!
Wow, as a noob to smoking (and with a science background) so good to see a 'scientific' approach. Nicely done.
Nice video Justin. Nice to see you colab with T-Roy again. I think these videos are great, sort of a Mythbusters of Grilling. There are so many "facts" about what you should and shouldn't do when you grill . It's awesome that you show what small difference there really are in the end.
That is so true. It's funny how the conventional wisdom has shifted overtime.
So awesome to see yall together again. Great job, great friends, and great BBQ. Thanks yall.
That's what it's all about, right Tim? Thank you for watching
Great comparison. I think I would have picked all three as the best. Simply because I would have had to cook them. Ha. Thanks for doing this experiment guys! Always fun to see you guys cook together.
Thanks Javen. We have fun when we get together. Have a great weekend my friend.
Really good science, guys! Blind tasting would have made the experiment slightly more scientific, but the episode wouldn't have been as entertaining if you brought in two randos to either cook or taste for you. I dig the show so far. Subbed
Happy to have you here Eric. Merry Christmas
Great job with the experiment! I will continue to spritz, especially if the bark is not affected. Looking forward to your next video. Merry Christmas and Happy New Year!
Thanks Richard. And me too on the spritzing. Merry Christmas.
T-Roy: I wouldn’t put any money on it - I just want to eat it.
Also T-Roy: perfect score on test
Wow - I would have thought the non spritz rack would end in 3rd place. Very nice side by side comparison
Me too. you live you learn I guess. Thanks for watching. Have a great weekend
Great video, Justin. I think the spritz May add a small percentage of flavor and/or aid in bark for competition, but it’s not gonna make or break your ribs as you two discovered. I’d like to see a comparison between store bought (Smithfield) and heritage breads like Cheshire and Duroc. I think you two have the coin for it. 😎
That's a good suggestion. Thank you!
Welcome back Justin. Nice work gents... T-Roy, keep that beard trimmed brother 😉. Keep cookin for us guys. I enjoy you both immensely.
I really appreciate that Ron. Have a great weekend.
Fantastic comparison! I really enjoy seeing you two together! Great video!
Thanks Phil. We enjoy getting together. Hopefully we will all be able to get together some time. I wish NC was closer to Texas.
I used apple juice only the 1st 2 times I smoked. And I'm new to it but the apple juice spray and wrap in tin foil for an 1.5 hour longer. And man I am now hooked into this Smoking thing
The Pom spritzed meat looked better than the other too... so I can assume some of its advantage was the better cut.
Just shows half the stuff we waste our time doing may not be doing us any good.
I imagine if you wrapped them with the spritz’s you would retain more of the flavour of your spray.
Yes I would imagine so. Thanks for watching
As always great video Justin. And love that smoker! Now over to T-roys!
Thanks Josh. I appreciate you watching!
I think Harry Soo just spritzes with water. And that is just to make the bark harder apparently. Loved this video!
Yes, that's what he used when he was here. Thanks for watching.
Love the look of those Lone Star Grillz! Great video guys! now I have to check out Troy's video..
Definitely check it out. It turned out great!
Great video, you two. I never spritz anything but I probably need to start at some point for variety's sake. If I do, I'll remember the fruit juice! Thanks for an interesting test.
Any time man. Thanks for watching.
Would also like to see a test with Bourbon, Dr. Pepper, Worcestershire and Faux Butter and a separate test of Crown Royal Peach, Sprite & ACV as well.
A very interesting experiment, and my 2 favourite BBQ blokes. Thanks Justin!!
Aw, thanks Aussie. I really appreciate that. Have a great weekend.
Great video guys, when I run competitions I don’t spritz at all and what that results in for me is a bright red by the time I get to wrap my ribs and helps me keep them from getting too dark for the judges box. Awesome experiment 👍
Thanks for the insight, Steve. Maybe it's different with an offset. Seems like they were pretty neck and neck the whole time.
Baby Back Maniac very possible. It’s funny I was just thinking about how I do competitions the other day and wondering if I should go back to spritzing lol. Thanks for doin the testing for me
Well, it's decided.. spritzing my next rack with cranberry pomegranate :)
Lol. Might as well give it a shot! Thanks for watching.
Thanks Justin. Love me some ribs.
Happy father's day to you and Mr. T-ROY
Excellent video Justin. Looking forward to the rest of the series. Merry Christmas to you and yours.
Merry Christmas to you as well. Thanks for watching. Have a great weekend
Excellent demonstration with informative results.
Always good to see the two of you engaged in the noms. ;)
Have a safe, warm, and Merry Christmas.
Thanks Scott you have a Merry Christmas as well.
Let me tell you what a great day I had. I saw two amazing videos one with a brisket and the other with BBQ ribs. In the video there were two great guys who love sharing their knowledge and love of BBQ. There is also a incredible offset smoker too, would love me a line star ;) . Ribs looked awesome, brisket looked awesome. I cant even, you guys were sure eating good! Cheers!!
Thanks Brian. That was the nicest comment I've gotten in a while. Thank you.
Have a merry Christmas my friend.
Gotta try this for New Years! Great comparison video. You two are great together!
Appreciate that Tom. Have a great weekend
While it sounds weird, I like to use my own homemade limeade for spritzing. Last time I did it I would find these little sweet pockets of citrus that really popped. I also use it in he wrapped portion as well.
To me it makes sense that the vinegar would dry it out a little and the fruit juice in both spritz would create a thicker bark due to caramelization of the sugar in the juice.
Good job fellas, interesting results.
60 seconds in and you know it's gonna be guuuuud.
Thanks guys. Appreciate your time.
I also don't use any binder and these ribs still came out gorgeous !
Like you said. So hard to get 3 identical racks. I have never spritzed until recently on a brisket. It seemed to improve the bark. I used Sangria from a local soda mfg. Loved it! This was a great comparison vid. Thanks for the video. :)
I liked this experiment you guys did a good job ... The color of those ribs turned out awesome ... The lone star offset does a great job
Thanks alot 1984! I'm glad you enjoyed it.
I haven't done all three of these in a side-by-side test like this but I have done something similar to all three before, the difference is that I used "no sugar added" straight cranberry juice which is my favorite of the three, I can taste a difference and I do like the cranberry with the pork. In regards to your dryness, from appearances, the ribs with the cranberry pomegranate juice were thicker than the other two and since they were all cooked the same they would be at an unfair advantage v. thinner ribs. A great show guys.
Yeah, I agree the middle rack was thinner. Unfortunately I didn't notice. I'm not sure what I would have done different anyways at that point since the whole idea was to keep everything the same. The next time I'll by individual racks so I can see how thick they are.
Thanks for the tip on the No sugar cranberry juice.
Seems a good experiment would be to isolate the spritzing itself. There are actually two variables with spritzing vs not: the added flavor, and the added moisture. So it would be interesting to see the difference between the cranberry pomegranate spritzed on vs rubbed on once at the beginning.
Thanks for the suggestion. Have a great weekend
Glad to see you back in action.
It was fun watching T-Roy chowing down the whole time while you were talking!
I don't blame him. LOL they were good. I was eating while he was talking in his video too. lol
The colour on those ribs is phenomenal! Wow! Great comparison video. I would have figured something would have looked different. And I literally laughed out loud when you said that James was invited back anytime, apparently! Hahahaha! Love the videos with you guys together.
LOL. Yeah, his ribs were that good. Thanks for watching. Have a great weekend
@@BabyBackManiac Merry Christmas to you and your family Justin!
you too, man
I noticed the same result when adding bbq sauce towards the end of the cook. It just creates a harder crust. It tastes good, but I feel like it contributes to the ribs feeling like they dried out the last 90 minutes of the cook. Im going to try no added sauce next cook. All dry rub. I guess thats why they do it in like that in Tennessee.
Troy and Justin, and another awesome video! Great side by side comparison, you guys are awesome. Love you guys. Justin a blessed holiday to you and your family.
Thank you so much, blackackcl. I hope you have a great holiday as well.
Nice to see you guys doing a video together. Cranberry/pomegranate juice. I think I got to try that on some ribs. Good job guys.
It's really good. Like even if you can't taste it on the ribs, it tastes great in a cup. LOL
Put some cherry smoke in. Gives it sweet tart flavor.
Great video. Really enjoy you two filming together, reminds me of Martin and Lewis. LOL
Those ribs had a great color. Also appreciate a controlled experiement with only one variable - the two spritz's and the baseline of no spritz. Plus you checked the bark with the "calibrated finger". LOL
Either way, it all vomes down to taste preferance, and I for one would not turn any of them away. Smoke on gents and Cheers!
Glad you enjoyed it and found it helpful, Robert. We really enjoy getting together when we can.
Great to see y’all together again. Now that you have a multitude of styles of smokers which one would you say is your favorite ? I’ve always preferred a vertical but all of yours are “barrel” . Does it make a difference?
Great color. I like when you guys do comparison videos. I'd like to see some comparing different smokers also. Keep up the good work.
You're going enjoy 2019. I've got some great stuff planned. Thank you you for watching
Spritz is a waste of time. At least that is what Heath Riles the undisputed rib champ says. I can't tell a lot of difference but I was glad he told me I didn't have to spritz them so I don't have to mess with them if I'm busy. Lol
Merry Christmas!!
lol. Yeah, I've seen bbq champs say both things. That's why I thought we'd compare. Turns out the answer is...well...maybe. lol. Thanks for your time, Rus.
It honestly depends on what you spritz with... and just cause you can affect a change doesn’t always mean it’s a good change. Try spritzing with a concentrate. Make your lips curl!
Thanks Greg
These guys must go the same gym I go to. Lol
LOL
I'm an amateur but my last ribs were unwrapped as well done hot and fast on the Traeger they were awesome.
I like your comparison videos. I wonder about one thing, though. Do you cook them all the same length of time, or do you cook each rack to perfection (knowing they will often take different amounts of time)? You might argue in the name of science to cook the same time (test one variable), but I would argue that each rack deserves to be tasted at its best. Your winner or loser could just be based on the degree of doneness based on differences in the meat rather than the real differences in technique.
You're totally in my head, Nathan. To answer your question, I try to pick same size racks and try to cook them the same amount of time. But you are right, it's not a perfect system.
I'm no expert, but the acid in the apple cider vinegar would definitely change something. either in the texture or in the bark.
Right. That's what makes this surprising.
You guys are my favorites...love the videos and all the new ideas you present for me to try on my new riduculously awesome bad to the bone mofo 24x36 LSG cabinet offset....Merry Christmas guys keep up the great work you really do inspire me!
That means a lot to me Cajun smoker. Thank you for your kind words. Have a great weekend.
I think the best test would be to cook all three in separate smokers. Because you are spritzing 2/3 of the cooking surface the moisture cooked off of the two ribs that were spritzed
Will help keep the other one moist
around 8:50 it looks like there is some visual difference with the apple juice mixtures, maybe some slight cracks in the crust that maybe contributed to the dryness.
Good eye, Jeff. Thank you.
Excellent video Justin. And interesting experiment. Thank you
Thanks man. Appreciate you watching over there, Lasse.
I smoked some ribs with your cranberry suggesting this past weekend. Came out really good
Great video. I like to see the experimental cooks like this. I only have myself and my wife at home. If I make 3 racks of ribs, she would hang me on the back porch. Lol.
Great job brother.
That's funny Robert. That's how you make friends with your neighbors. LOL how could she argued that?
Fun comparison. Would be interested in how plain water stacks up. I usually get good results with just good old H2O.
I am too Nathan. That's the subject for a future video I think.
Always great to see your videos. Merry Christmas to you Justin (and t-Roy)! You should compare the winning spritz with ribs spritzed with just water and see if any difference. Love these comparisons. And those ribs looked a-maze-ing!!!
Yes that's a great idea. Thank you
The bark being a bit tougher may be because of sugars caramelizing on it from the spritz. Great vid guys!
They all look delicious great video Justin and Troy cheers
Thank you very much
I dont spritz because its too much extra work. When I do anything, its usually a mop but with similar ingredients so i guess its very similar. Either way, looks delicious, keep it up!
Thanks man I really appreciate it. Have a great day.
Great video Justin and Troy! I don’t usually have time to do the comparison cooks, I’m glad you guys did this! It gives me, rib for thought:)
Did you see what I did there, instead of food for thought!😂😂😂😂😂😂😂
Yep, I see what you did there. LOL very funny
This is probably already considered common knowledge, but I suppose the natural sugars in the spritzing juices are caramelizing on the ribs, thus providing a darker color and harder bark.
If you were to do this again, you could create a further rack to test: water spritz; the idea would to assess if moisture/humidity applied directly to the surface of the ribs alone makes a noticeable difference. Another thing to possibly keep in mind is that adding moisture to surface of those two spritzed racks might be increasing the humidity in the grill, thereby indirectly adding moisture to the "unspritzed" ribs. If you have a water pan already in the cooker, however, that might not be an issue.
Generally speaking acidic solutions tenderize meat, so I'm not sure what went on with the apple juice/cider vinegar ribs...
Good thoughts, Farmer. I agree with you and have had similar. Thanks
Great experiment folks. Thks for sharing
We used to spritz with an ACV mix and always found them drier as well. I think ACV pulls more moisture. 🤷🏼♀️. Thanks so much for sharing this!! Learned some things, and saved!! And of course, subscribed!!
My pleasure.. Glad it helped. Thanks for watching
Great "crossover" video. Good to see you making videos & enjoying your new LSG.
Thanks buddy. Yeah we have a blast when we get together. Have a great weekend!
Very interesting comparison. I don't know what to do now - LOL Thanks you guys!!! Happy Smokin'
No need to spritz, especially if you're gonna sauce them!
lol. I know right?!?
Gentlemen, Nice comparison video. I’m going to try the pomegranate spritz. Those ribs look delicious.
You should try it. Let me know what you think. Thanks for watching
I have to say that I love the "cheers" with the ribs! haha