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Thought spritzing apple juice on ribs was a gimmick until I tried it at a cookoff in Waco
I always figured spraying ribs with juice was just something folks did to look busy at the pit, so I never bothered with it. But a guy set up next to me at a small contest in Waco back in April kept misting his spares with straight apple juice every 30 minutes, and I watched his bark come out glossy instead of crusty. I tried it on my next rack at home with a $2 spray bottle, and the ribs came off the smoker noticeably more moist without turning mushy. Now I'm wondering if it matters what juice you use, or if it's just the moisture itself doing the work. Anybody tested apple vs cherry vs straight water on a long cook?
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