Spritzing vs Not Spritzing Ribs | Tips & Techniques by All Things Barbecue

Chef Tom cooks up a two racks of St. Louis cut spare ribs, spritzing one, but not the other. He then breaks down the major differences in the two cuts when they’re all finally finished. Shop @ ATBBQ: https://www.atbbq.com/

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30 replies
  1. Craig Loeffler
    Craig Loeffler says:

    Great video. One thought. I always see comparison videos not take into account the resting time.
    Both ribs should've been eaten right when they were taken off or both after an hour of rest. It seems the unspritzed got to rest an hour and the spritzed didn't get that chance. I understand it's easier for someone to compare by eating one and then the other right away, however those ribs were at different stages of their 'cooking life'.

  2. Docwho10th
    Docwho10th says:

    You did it the wrong way buddy….you are supposed to FINE MIST the ribs not POWER WASH the seasoning off with a jet stream. Looks like you were trying to strip paint off the side of a house!

  3. John Vrabec
    John Vrabec says:

    I never spritz but wanted to watch this video to see if there was any benefit that I noticed and there isn't. My ribs come out great already and all spritzing does is make the cook longer, which makes sense. The added moisture takes some of the heat energy away from the meat. I also do't like muted flavor. I want those rub flavors to come through. Great video, I learned what I needed. Thanks Tom!

  4. R Willi
    R Willi says:

    Chef Tom, I live at 6000 ft above sea level, avg humidity is around 20-30%, Boiling point is about 201 F. here. When smoking, it is a challenge not to dry the meat. So my question is, Did the spritzing make any difference in the moisture/juiciness of the ribs. If you have any suggestions to avoid drying the meat at this altitude, I am al ears. Thanks for all the great videos.

  5. Chris Cirnigliaro
    Chris Cirnigliaro says:

    Spritzing is only worth doing when you’re cooking on a stick burning or coal-fueled unit. It helps keep the smoke penetration from running wild, and also combats the surface getting fissured from over-drying in the smoke, because no matter what you’re getting tons more smoke burning wood and especially charcoal. No pellet grill is going to create enough smoggy smoke for the food to need added moisture to prevent it from being annihilated by smoke or to cause surface damage. Spritzing is an absolute waste on a pellet grill.

  6. Flash Jones
    Flash Jones says:

    Can you do a comparison between ribs with a mustard rub vs one with out? If possible use a very simple rub not having many different spices as so not to mask any mustard flavors.

  7. 15 Seconds
    15 Seconds says:

    I don't recommend apple cider vinegar and apple juice in a spray. You're asking for two disparate liquids to find synergy. Acids are for marinating, sugars are for sweetening with all due respect chef.

  8. Brandon Hestwood
    Brandon Hestwood says:

    Answered any and all questions I had. Perfect choice of meat for your test. I think that we all get wrapped up in finding at perfect edge to make our best BBQ. For me that fine crisp bark with a moist inside is essential. With BBQ there are so many variables, thank you for defining this one for my specific application and preference.

  9. jmvmike
    jmvmike says:

    How about a video titled “The Don’ts of Grilling and bbq.” What are the common mistakes that can screw up good meat.
    Thank you for the great videos.

  10. Michael Chesloff
    Michael Chesloff says:

    Thanks, incredibly useful. Confirms what seemed logical: that the spritzing doesn't make the meat moister but just evaporates into the dry-air environment of the cooker while increasing the cook time.

    It would be very interesting to see a comparison of a kamado style (and/or another insulated cooker) vs a pellet cooker vs an offset cooker. The question is; how is moisture retention affected by the reduced air flow needed to maintain a given pit temp?

  11. StormLaker1975
    StormLaker1975 says:

    I'm switching to a 50/50 water apple cider vinegar mix for spritzing my ribs. When I get to the wrap point, I use Malcom Reed's trick with Parkay squeezable butter, honey, and a sprinkling of brown sugar in the foil. No wrong way to cook ribs….just keep the temperature low through the whole cook. You should do a video on "Texas Style" ribs- which are pretty much salt and pepper and a long cook…the sauce is more for dipping.

  12. Andres Padilla
    Andres Padilla says:

    Hey chef, could you do a video of a copy cat recipe on how to do pork belly with crackling on the ys 640? Love the pork belly they make at Hoodoo Brown bbq in ct and would like to give a try


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