Rib Experiment: Spritzing Vs No Spritzing - Which Is Better? | Lone Star Grillz Offset Smoker

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I've done a lot of Ribs experiments. I've even done one where we compared Spritzing vs Not Spritzing. In fact one of the questions I got repeatedly from that Spritzing video is "Why didn't you try spritzing with plain water?"
To be honest, at the time we were shooting that Spritzing Video, using plain water for spritzing never crossed our mind, but over the years I began to wonder what difference spritzing actually make vs Not Spritzing. I'm not talking about adding layers of flavor, just the physical act of spritzing water on the ribs vs no spritzing? How does spritzing effect the bark? How does spritzing effect the smoke ring? Does Spritzing actually help smoke stick to cold, wet meat like a wise man (HMB) often says?
Well, today I'm going to do a binary experiment with as few variables as possible and I'm going to see if Spritzing is worth the trouble... or if Not spritzing is the way to go.
#spritzing #smokingribs #Ribsexperiment
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00:00 Introduction
00:45 Testing What effect spritzing has on ribs
00:56 Experiment to compare spritz vs no spritz
01:39 Why would you spritz ribs?
02:14 Lone Star Grillz offset smoker
03:12 Ribs on LSG offset smoker
03:30 Cook plan for this BBQ
04:25 Why I am using a Thermapen to temp ribs
05:27 Smoking Ribs on Lone Star Grillz offset smoker
06:26 Mid cook update
07:29 How does spritzing effect bark and color of ribs?
08:30 Does Spritzing help with Smoke ring formation
09:48 Does spritzing effect the smoke flavor of ribs?

[@TROYCOOKS]

I loved the comedic effects Justin. You always make me smile with your humor and I appreciate you including me in your video. We need to get together this summer! I sure do miss ya brother!!!!

[@BallisticBBQ]

Great job, Dr. J! Interesting experiment, as always! Hope you and the little lady are having a great Mother's Day! Cheers!

[@BabyBackManiac]

Thanks buddy. We had a great Mother's Day weekend. I think Mommy Maniac was a happy camper!

[@TheDawgfathasBBQ]

I'm a BBQ cooking geek and love this type of content bro. Good stuff my man!

[@BabyBackManiac]

Appreciate it, Alton. Have a great week!

[@ryanwesthoff5746]

I really like watching bbq videos on experiments. Reallg keeps it interesting. Love your content man!

[@BabyBackManiac]

Glad you enjoy it!

[@KnowShipSherlock]

Another great video, love your personality! I did a spritz experiment Low and Slow with peach flavored water, peach nectar, and peach Grey Goose. Water had the most smoke ring, Nectar won on sweet flavor, and surprisingly the Goose was slightly peachy with the most smoke flavor and most tender. Warning don't spritz Goose over embers, coal, or flame... you'll end up with burnt ends, burnt arms, and no eyebrows!

[@blueenglishstaffybreeder6956]

Pure gold right there lmfao

[@BabyBackManiac]

lol. Best comment of the day. Thanks for the PSA.

[@metrognome4049]

Thank -You! For great data points delivered in a happy amusing production . Long ago and far from you I was in the broadcast field, your editing and production skills, so far are the benchmark all other content providers should envy. I’m done gushing, but there’s one last point that needs to be made . . . THANK-YOU for deliberately NOT SMACKING into the microphone, those that do and think they’re being cute are the epitome of gauche!

[@SmokyRibsBBQ]

I remember those experiment videos that you and Troy use to do. Those were the best days of KZbin! Nice experiment Justin! I often let the protein tell me if it needs spritzing or not, but one thing I have noticed about spritzing is the fact that once you close the lid on the smoker, the water evaporates very very quickly. I don't know what that means if anything, but I still spritz when they look like they can use it. Great video as usual!

[@BabyBackManiac]

Yeah, it doesn't last long. Clearly make them cook darker though. Honestly I'm just glad it made a difference because I wasn't sure I was just spritzing based on habit and just wanting to see the meat cooking.

[@Rand0m113s]

I never spritzed in my life…the rendered fat..will keep the skin moist

[@Rand0m113s]

Spritzing is bs

[@kdaddy310]

Justin, nice to have you back making some content! Your grills are always so clean, any chance you’d make a video detailing some tips on cleaning ?

[@hanktrantham2641]

Yr videos all always entertaining and educational for your fans, don’t ever give it up.. I’m so glad someone took the time with a level of know how, to do the cook.

[@madswinebbq]

On camera the spritz side looked bloated versus flat. That was apparent in the offset and when you pulled them.

[@BabyBackManiac]

They were totally bloated. It was really weird. I wish I would've mentioned it because that was exactly what I was trying to avoid. But they cooked to the same temperature so I controlled what I could. thanks for watching.

[@danielploy9143]

The bloated look was the end opponent the breast bone, there is usually a layer of fat there.

[@billsiebel9941]

Another great video. Keep up the great work,

[@bobbicatton]

Great experiment! Very helpful. Thanks, Justin👍😊

[@BabyBackManiac]

Thank you, Bobbi!

[@yassinnamdar7601]

I like this one. I know you said it's hard. But we need you back. Thanks for the good job.

[@thegregharris51]

Cool, experiment. I’m glad it was in my suggestions, I subscribed and hit the bell.

[@j.a.1785]

Great experiment and great content.

[@NorthTexasBBQAddicts]

Love it when I get to see you in your scientific element brotha! Great minds think alike. My last video was just SPG Ribs and Honey drizzled. Cheers brotha

[@BabyBackManiac]

thanks buddy. Yeah sometimes simple is best. Hope you have a great week.

[@freddysflyz]

These always make me hungry at night when I watch these but I still push through! Appreciate the experiment and summary - THANKS! I'll spritz 'em. Now to decide when I make some... Appreciate ya!

[@BbqMikeG]

Ambient humidity for the day was? Great, now we have to do it again on a dry day and a humid day to see if that's when spritzing matters! Great video Justin!

[@BabyBackManiac]

Lol yeah I'll get to work on that. It was a really nice day. Was thankful.

[@williamwilson2624]

This was a cool experiment. The ribs looked great! Excellent video as always!

[@BabyBackManiac]

thx

[@philliphumble1]

Great video, good to see you again!

[@BabyBackManiac]

Thanks Phillip

[@rickwalicki7057]

Maniac- nice video and a I liked the cameo at the end. Was there a thickness difference? Keep the vids coming, thank you.

[@SandroBBQ]

It's always nice to see you sharing new content. I hope everything is going well for you! Something new I noticed: in this video is at 2:40, that large piece of smoldering wood is a great trick to generate more smoke. This technique is essentially what the pitmasters at Smitty's do all the time, and is very commonly seen with brick pits there in Texas. Cheers!

[@handcannon1388]

That makes sense; if you think about it, that is really ALL electric smokers can do to generate smoke (not that they impart a huge amount of smoke flavor overall).

[@BabyBackManiac]

I really appreciate you watching. I did not know that about Smitty's. Very interesting.

[@SleeperBBQ]

Thanks for the info enjoyed the video Justin

[@BabyBackManiac]

Glad you enjoyed it

[@davidparrish8312]

Great vid Justin. Your LS looks better than it did the day you got it! 💪

[@BabyBackManiac]

Yeah, they do great work. It's not like I neglect it, but it's been out in the Texas elements uncovered for 6 years and is holding up great. I seriously think they use magic paint or something. (Thanks for watching)

[@blueenglishstaffybreeder6956]

One of the really good guys in bbq, love ya man

[@BabyBackManiac]

Thank you, sir. I really appreciate that. Have a great week.

[@jaybooth4815]

Nice experiment professor. I actually remember the first one with Troy. I think just the S&P is the way to go. Especially on that LSG! I’m sure they were delicious! Cheers brother! Can’t wait to see what’s next!

[@BabyBackManiac]

Totally agree, Jay. It blows me away how good it can be keeping things simple.

[@jensenwilliam5434]

Thank you for your videos.

[@BabyBackManiac]

My pleasure!

[@lkapigian]

Excellent as always! No Spritz Camp here ( occasionally simple syrup for looks only) purely SPG ( and msg) lol

[@Mickcotton]

Wow Excellent Lesson & Experiment ✅. I just smoked ribs on my LSG 20x42 & they were amazing. Thank You 🙏 So Much Sir Take Care Brother ❤😊

[@reedmak77]

Very cool experiment!! It would be interesting to see if the same would hold true for a brisket.

[@frankyi8206]

I have gone non-spritz on ribs at times, mainly when I'm planning on being out and about and I just let my pellet smoker run, and I've found that I still enjoyed them, but I always spritz when I can. So, my takeaway, spritz when you can but if you can't not a huge deal, because ultimately: having ribs > not having ribs.

[@_Garrison19]

So I have always heard that consistently adding moisture to proteins in the smoker will "attract" greater smoke penetration, so the greater smoke ring doesn't surprise me the least. What you should have thought about and factored in though is that pork spare ribs definitely have a leaner end and a fattier end of the rack and it looked like you chose to spritz the fattier end, which by definition, already had more moisture to begin with. As a good comparison, you might want to try the flip side of this test; cut the same rack in half and only spritz the leaner end of the rack and see if that makes a difference. Also, you could consider trying this test on your WSM, as the fire source being below the racks, and thus reducing the chance that one rack is closer to the heat source than the other for a specific period of time would be an idea... or use the Lone Star Grillz Offset but specifically time the rack rotations on a set schedule, as opposed to just whenever you add a log. Good video none the less, thanks for sharing.

[@SmokedReb]

I just love that lone star grillz bbq. I could probably watch you cook anything on that thing. I would have never thought the water would make the ribs darker and not as red. I suppose that is why we do this tests and experiments. The results are not what we expect. Cheers!!

[@BabyBackManiac]

Yeah that surprised me to, man

[@PeterGregg]

Happy day when I can see a new BBM video! Today is a happy day!! You SIZZLE!!!! Now I know if it's water in the bottle!!! Should have been a scripture in the Bible - it's that good!!! Thumbs up 👍👍👍👍👍👍

[@BabyBackManiac]

Ha ha. Thank you, Peter. You always make me laugh. Hope you have a great week, my friend.

[@tonyurquhart7130]

Thanks for the experiment Justin. I was thinking the same thing. Also like the just 1-2 salt to pepper ratio and no sauce as it fits in to my keto diet and my wife finds most rubs too salty. Cheers from Vancouver, Canada.

[@troyv8302]

Gesundheit. I like these experiments. For me, I don't spritz as much as I've started using water pans which seems to put out nice moisture in the air. Could be I'm cosigning my laziness, but it works for me LOL Nice video Justin!

[@BabyBackManiac]

Lazy is just another way of saying "efficient" in my book, Troy! lol

[@pandaslayer]

I lucked out and was a judge at the Texas High School BBQ competition for pork ribs, and it was really eye opening how different techniques brought out different flavors. Ones that used apple juice for spritz had that intense baked sweet apple flavor compared to those that used other options.

[@kyridgejumper]

Love this style of video and I would think that some moisture would help adhere more smoke to the meat

[@BabyBackManiac]

I'm glad you enjoyed it. Thanks for watching.

[@rickleeo970]

cleanest offset I have ever seen, other than new

[@tamalpias]

You have a way of making the videos engaging. Just my observation but did the spritz side plump up more too? It looked thicker.

[@SleeperBBQ]

Great complexion

[@BabyBackManiac]

Thanks! It was fun!

[@brianmccully3040]

I think you did well with this experiment. Try it with beef ribs too. And maybe what works best on a gas grill.

[@networkn]

Makes sense that your ribs spritzed cooked a bit faster, as you have something other than air conducting heat to the meat. Also, explains the smokier flavour as the smoke can 'stick' to the outside of the ribs if there is moisture present.

[@dwaynewladyka577]

I"d go with the ribs on the right. Cheers, Justin! 👍🏻👍🏻✌️

[@BabyBackManiac]

That why we run the experiment! Thanks for watching!

[@Wattsonthegrill]

OH MY. I SHOULD TRY THIS MYSELF.

[@donnyboy383]

Do more cooking videos like this

[@Xpyburnt_ndz]

Both looked GR8 to me Justin! Not sure why, but the spritzed ones looked plumper??? Maybe just me, but they both looked smashing CHOMP!!! ~Chris

[@David-burrito]

They did look plumper but that's also the thicker end of the rack, which is why he'd take his cuts from either side of the center.

[@jlancaster7482]

I think it’s worth testing this on a pellet grill. Also, I’d be very curious to see a blind taste test by your fam offset versus pellet. I know I prefer the off set, I also enjoy the process. But my theory is my family ‘doesn’t notice or care’.

[@fbody396]

Taste? Tenderness? Fall off the bone? No mention. Looks good

[@jefflink4671]

❤ your style......no bs....just a guy doing Q Keep it up. Spritz or no spritz, it has me thinking about water pan or no water pan in my wsm?????? Does water pan add the necessary moisture to not spritz????? Hmmmmm?

[@elbob17]

I believe it is, yes. But when I'm standing outside drinking beer and looking for something to do, spritzing is perfectly fine. You can only check the temperature gauge or the hopper box so many times.

[@gofy8481]

was the darker rack closer to the fire? In other words, did the smoke travel over the dark ones, and then the light ones??

[@garryhammond3117]

Justin - Do you think your frequent "spritzing' promotes more smoke adhesion to the product while inside the smoker at low temp?

[@FireWaterCooking]

pretty simple really, spritzing helps to attract and adhere more smoke to the ribs.. it is like painting layers of smoke on the ribs as every spritz attracts more smoke and when it dries you spritz again to add another layer.. it is just basic science.

[@BabyBackManiac]

yeah, i like to test these things to see how it plays out. Thanks for watching, buddy.

[@pim1234]

How long does it take before you put on another log everytime ?

[@jamesturner9858]

Wow! Your LSG looks like new after all these years…. How do you keep it so nice?

[@BabyBackManiac]

On my end, I never let it get too dirty and a couple times of year I wipe it down with oil to protect it. I also never let ash sit in the firebox. But to be honest, I'm amazed myself how well it's held up considering the Texas heat/storms it's been out in for the last 6 years. I think LSG's are just really well made and use really good paint.

[@lpevans8685]

Gotta sneeze 😂😂 that killed me

[@cyberbeer65]

For the experiment to be even, shouldn't you use two full racks instead of one rack cut in half?

[@johnknapp6328]

Hey Justin been a while good to see you, always enjoy the incite. This question doesnt pertain to this video, when you load up your weber summit using kingsford e what have you experienced for burn times. Thanks Happy Mothers Day

[@Mickcotton]

I believe that the water attracts more smoke thus they get darker & the ribs seem to be a little plumper 😂 if that’s a word 😂. More smoke ring also ! Pretty Pretty You are a funny & very honest Pit Master Dr.J. ✅ Thank You Very Much. Take Care Brother ❤

[@BabyBackManiac]

wow, I replied to your comment and youtube deleted it. Really weird. But yeah, It's definitely a word, brother. lol.

[@anthonyga]

The video really didn’t show anything, I’m going to have to test these ribs in person! Either way looked great.

[@caribou2636]

I've been a water spritzer for several years. its been very beneficial. the spritz keeps edges from drying out. i focus my spritz on areas that look dry. im typing this before watching the video, so im curious what you found.

[@BabyBackManiac]

So what do you think after watching it?

[@caribou2636]

@@BabyBackManiacstill team water spritz

[@handcannon1388]

Well, darn. If you had three racks (or partials), you could have sneezed on one every hour and then had a blind taste test with the neighbors. Or just tell them you did after they get done tasting. Be sure to film their reactions. Seriously though, as long as your ribs (or whatever meat) isn't dry at the end of the cook, you win. If it is, there are several things you could try: spritzing, having a water pan in the cook chamber, or even brining to name a few. Something that I bet would be killer, but I haven't got around to trying, would be to brine some ribs like ham and smoke them (maybe with a little black pepper and garlic, but little additional salt). Consider it a suggestion. Have a great day, Justin.

[@bottomtiercollector]

If youre truley low and slow smoking i would think spritzing does help moisture. If you crank up the temperature to where youre grilling your food i would think it just evaporates

[@cliffwallace5521]

I like the idea, but think you should have done 2 full racks and cut them in half and mixed them. I think that the "fattier" end looked better and cooked faster in the beginning because the fat broke down quicker than the leaner end. Also, I think you choosing to spritz that end, along with the fat content, made the smoke ring more pronounced. I dunno. All I know is that I'm dying to smoke some baby backs, but it keeps raining every weekend down here in Brenham.

[@BabyBackManiac]

Yeah, I agree. It would've been better if we could've figured out a way to control for the fat and versus the lean in. What's weird though is how the side became the "fat side" right at the cut. That was not obvious when I cut them, In fact, I specifically cut there because I was trying to pick ribs of equal size to compare when we were done. and one entire side ended up bloating up. At least they were both at the same temp

[@genefulm]

IMHO, the water will cause the ribs to cook slower. The meat cannot get above 212°F until the water is gone (not that we need to go that high). The rib loses heat with the evaporation of the water. Same reason we sweat - to help cool off. The dry rib will get to temperature faster - spend more time at and higher temperature and break down more connective tissue - potentially making it softer than the wet rib that was busy sweating the heat away and not attaining the same high temperature exposure that breaks down the toughness. I think you just demonstrated the difference in cook time with a wet and dry rib. Smoke is just small dust particles floating in the air currents. A wet rib would be putting off a shield of steam (evaporation), which would likely reduce the amount of smoke that gets stuck to it compared to a dry rib.

[@smokemeateveryday5321]

Next do a video on if binders really work.

[@Sam-mu5xh]

Never used them..

[@justinrabidoux]

@@Sam-mu5xhsame

[@gotskillz135]

Is there a difference 🤔

[@justinrabidoux]

@@gotskillz135 maybe I’ve done binders wrong, but every time I’ve applied one it comes out kinda pasty. I think it detracts from a bark. But that’s just my preference.

[@David-burrito]

He already did a binder experiment.

[@gosman949]

Time for you to go back to the Weber and try out the Searwood pellet smoker. See what you think compared with that disaster of a grill called the Smoke Fire.

[@BabyBackManiac]

I've heard they did better this time.

[@gosman949]

@@BabyBackManiac all the reports so far are glowing!

[@ten96cycling]

Did you say "Squash off the rub" at 3:55????

[@BabyBackManiac]

If you worked for the grammar police department, you would have been promoted years ago.

[@twebb32]

i think the ring is meat dehydration ,from the smoker draw

[@davidandrews-lq6vy]

It seems like people say , spritzing adds moisture which smoke sticks to hence darker colour and better smoke ring so it's about if you want those things . On a more serious note , spritzing is cool because it's like your fireman Sam saving everyone with your hose , or GI Joe storming a beach against overwhelming odds and your spritz is your trusty firearm.... Um ..... Maybe 🥴😖

[@peterodriguez2364]

Spritzing one rib may affect the other being that the moisture is in the same cook chamber.. like second hand smoak... which if ur cooking is not a bad thing. Lol.

[@BelowAboveAverage]

One part salt to two parts pepper... By weight? By volume?

[@BabyBackManiac]

Volume. 2 teaspoons of Kosher salt/ 4 of black pepper. (Use it all for 1 4 pound rack)

[@BelowAboveAverage]

@@BabyBackManiac Thank you!!

[@BabyBackManiac]

@@BelowAboveAverage no problem!

[@williambrooymans6208]

Maybe it's interesting to see a non spritz, spritz and mop comparison. See what it will do with the rib not purely taste. Alone.

[@bottomtiercollector]

Theres a whole state that just does salt, pepper, and post oak. You dont have to layer on flavor.

[@Rob-df6py]

spritzing matters. it can soften charring edges and adds humidity to the chamber. the food tastes better when spritzed. definitely not all in my head because all the extra tinkering i did needs justification. definitely not that. no way

[@greeneyesfromohio4103]

From my experience, St. Louis cut spare ribs look a lot better then baby back ribs visually. However, I don’t care to much to eat spare/St. Louis ribs they have a lot of cartilage in them. I’m always spitting out little bits when I eat them. I don’t like that. Baby backs are not like that.

[@RadiusFive]

My conclusion: rather than spend your time spritzing, make a side dish!

[@brucesundberg8899]

BBQ Doctor

[@wakeywarrior]

I don’t think spritzing does anything.

[@patstexasstyle5395]

I’m going with mostly bull crap

[@Mike_Baldwin]

FYI - I'm looking at the final results on a 77" OLED 4K UHD screen and you completely ruined those ribs. Imma need you to ship them to me so I can dispose of them properly.