Page 77 - Amazing Ribs - Book

For a gas grill, make sure you have a full tank of propane. You won’t need it all, but, until you get the hang of this technique, don’t risk running out.
Now that you have set up your smoker or grill for indirect cooking, throw some wood on the flames, place the ribs as far from the heat source as possible, close the lid, and let the heat, smoke, and seasoning do their jobs!
Spritz and mop
Spritzing and mopping ribs periodically with beer, apple juice, water, or another liquid is a common practice. They replace
a bit of lost moisture, cool the meat, slow the cook time, and help the smoke stick. This can be good or bad. Longer times usually mean more tender meat. You are also losing a little heat every time you open your smoker or grill which also adds to the overall cooking time, but not by much. And while it is true that wet surfaces hold smoke better than dry, spritzing too much can wash off rub and smoke particles. Spritzing
can also soften bark. Finally, if you are expecting the liquid to somehow add depth to the final product, the flavor molecules in apple juice and other liquids are so few and far between (measured in parts per million) that they have no impact on taste. Click here to read more about basting.
The Texas crutch and 3-2-1
The Texas crutch is a clever technique that all competition cooks use because it speeds cooking, retains a bit of moisture, and improves tenderness.
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