The practice of applying a diluted acidic solution to ribs during the smoking process is a common technique in barbecue. The liquid, typically consisting of vinegar and other flavorings, is applied using a spray bottle. This method helps maintain moisture and can contribute to the final flavor profile of the cooked ribs. For example, pitmasters often use this method every hour after the first two hours of smoking, or until the ribs are wrapped.
Introducing acidity during cooking serves several purposes. It can tenderize the meat’s surface, aiding in the development of a desirable bark, and it can impart a tang that balances the richness of the pork. Historically, vinegar-based sauces have been staples in certain barbecue regions, influencing cooking techniques and flavor preferences. This step is crucial because it enhances the overall gustatory experience by complementing the smoky flavor.
