The application of a liquid solution to ribs during the smoking process, frequently employing a base of fermented apple juice, is a common technique in barbecue. This practice involves periodically misting the meat surface with the liquid. A typical application might involve spraying the ribs every hour after the initial bark has formed, often around the third hour of the smoking process.
This method serves several key purposes. It helps to maintain surface moisture, preventing the meat from drying out during the extended cooking period. Furthermore, the slightly acidic nature of the solution can contribute to enhanced bark formation and a more complex flavor profile. The historical roots of this technique are likely tied to preserving moisture in less controlled smoking environments and maximizing flavor penetration in larger cuts of meat.
