The applying of a liquid resolution to ribs through the smoking course of, regularly using a base of fermented apple juice, is a standard approach in barbecue. This apply includes periodically misting the meat floor with the liquid. A typical utility would possibly contain spraying the ribs each hour after the preliminary bark has shaped, typically across the third hour of the smoking course of.
This methodology serves a number of key functions. It helps to take care of floor moisture, stopping the meat from drying out through the prolonged cooking interval. Moreover, the marginally acidic nature of the answer can contribute to enhanced bark formation and a extra advanced taste profile. The historic roots of this system are probably tied to preserving moisture in much less managed smoking environments and maximizing taste penetration in bigger cuts of meat.