Author Topic: Rib mop  (Read 8600 times)

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Offline Randy

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Rib mop
« on: April 16, 2004, 08:09:26 AM »
Anybody got a good rib mop?




Offline DKM

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Re: Rib mop
« Reply #1 on: April 16, 2004, 11:12:11 AM »
Use to. When I get home I'll look.

DKM
Just how many boards can I be on anyways.

Offline Randy

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Re: Rib mop
« Reply #2 on: April 16, 2004, 11:41:15 AM »
This what I am going to try this afternoon

2 cups cider vinegar
2/3 cup oil
cup ketchup
1 tab darkbrown sugar
1 tab Worcestershire sauce

Randy

Foccaciaman

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Re: Rib mop
« Reply #3 on: April 17, 2004, 02:23:04 PM »
 ???Ok please excuse my lack BBQ knowledge and define rib mop.
Bingo

Offline Randy

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Re: Rib mop
« Reply #4 on: April 17, 2004, 04:48:21 PM »
A real good question.
There are two trains of thoughts here in regards to a mop.  One is flavor and the other is texture of the outside meat of the rib. The flavor part is much less important than the texture.   More can be done with flavor with the wood smoke and prerub than the mop can add.  So basically the mop reduces the dryness of the surface meat and that is its primary function although most mops are flavor enhanced; mine are.

A mop is much more important on a wood burner than an electric or charcoal unit.

Randy.

Foccaciaman

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Re: Rib mop
« Reply #5 on: April 17, 2004, 10:28:09 PM »
 ;DVery descriptive answer.
Thank You.

Bingo >:D




Offline DKM

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Re: Rib mop
« Reply #6 on: April 18, 2004, 12:36:38 AM »
This what I am going to try this afternoon

2 cups cider vinegar
2/3 cup oil
cup ketchup
1 tab darkbrown sugar
1 tab Worcestershire sauce

Randy

How did it work? I cant find mine.

DKM
Just how many boards can I be on anyways.

Offline Randy

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Re: Rib mop
« Reply #7 on: April 18, 2004, 07:05:55 AM »
The mop was fine, but not a contest winner.  Next time I will try apple juice or cider instead of vinegar.

Randy