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My ribs went from gray mush to a clean bite in 4 cooks after I quit spritzing
I was spritzing apple juice every 30 minutes on my 18 inch WSM and wondering why my bark came out steamed and pale. Last Saturday at the neighborhood cookoff in Waco, a guy running a 22 inch offset told me to just let them ride unwrapped at 275, and the difference in color was night and day. Anyone else ditch the spray bottle entirely, or do you still spritz on long cooks?
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