Rib Spritz Recipes

BOURBON BBQ SPRITZ

Bourbon BBQ Spritz image

This is a great bourbon barbecue spritz that will keep low and slow cooked meats from drying out. Use this spritz on brisket, pork roasts, and ribs. The bourbon adds a nice liveliness but will not overpower the flavor of the meat. Please note that we developed this recipe using Four Roses Bourbon.

Provided by Sabrina Baksh

Categories Mops

Number Of Ingredients 6

Ingredients

1/2 cup apple juice
1/4 cup maple syrup (the real stuff)
1/4 cup bourbon (Four Roses)
2 teaspoons soy sauce
1/4 teaspoon onion powder
1/4 teaspoon allspice

Steps:

In a medium saucepan, bring all ingredients to a low simmer until the brown sugar has melted through; 2-3 minutes stirring often. Remove mixture from heat and let the mixture cool for 20 minutes.
Pour spritz mixture into a clean spray bottle.
To use: spray meats during the latter stages of the cooking process and right before wrapping meats.
You can make this spritz up to 5 days ahead of time. Simply bring it to room temperature before using it.

Nutrition Facts : Calories 513 kcal, Carbohydrate 77 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 537 mg, Fiber 1 g, Sugar 71 g, ServingSize 1 serving

RIB SPRITZ

Rib Spritz image

Yield makes about 5 cups

Number Of Ingredients 3

Ingredients

3 cups apple juice
2 cups white wine vinegar
2 tablespoons liquid imitation butter

Steps:

In a large spray bottle (one that will hold at least 5 cups of liquid), combine all the ingredients. Shake well to blend.

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After the ribs are properly trimmed, set the racks in an aluminum baking pan and cover them completely with the rib marinade. Cover the pan with aluminum foil and let it sit for 4 hours, either in the refrigerator or, if you’re at a contest or in a picnic situation, in a cooler packed with ice.
When you are ready to cook them, remove the ribs from the marinade. Pat them dry with towels. Apply the rub lightly around the edges of the ribs, over the back side of them, and on top. Then let the ribs sit, uncovered, at room temperature for 30 minutes.

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Preheat your smoker. These ribs are smoked at a higher temperature of 275 degrees F using Hickory wood.
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