Tips & Tricks: Keep it Moist

When cooking low and slow for example ribs, or a larger joint that is going to be cooking for 3+ hrs you may want to spray it with a mix of water and vinegar.

A pump action garden sprayer is ideal for this. Just make sure it is a new one and hasn’t been used for anything you wouldn’t want to ingest or perhaps shouldn’t ingest. Every 45 mins or so give it a good spray to keep it moist.

As you get into the last 90 mins of your cook, you can use apple juice and the sugar will caramelise and give a wonderful crust, just don’t use too much and don’t get it too hot or it will burn.

A sprayer is also a good idea if you are cooking very fatty meat and you are getting constant flare ups

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