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Epicurious

Rib Spritz

I use this rib spritz on spareribs and baby back ribs. It’s easy to make, and it will change the way your ribs look and taste. You can make it up to a day in advance and store it in the spray bottle, unrefrigerated. Since I can’t do that at a contest, I prepare it right after I put my ribs in the smoker. After the ribs have smoked for about 45 minutes, I start spritzing the meat at 15-minute intervals.

Recipe information

  • Yield

    makes about 5 cups

Ingredients

3 cups apple juice
2 cups white wine vinegar
2 tablespoons liquid imitation butter

Preparation

  1. In a large spray bottle (one that will hold at least 5 cups of liquid), combine all the ingredients. Shake well to blend.

Cover of the cookbook Smokin' With Myron Mixon featuring the chef and a double rack of saucy glazed ribs.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
TagsCondimentDairy FreeNut FreeGluten FreeEasyMeal Prep5 Ingredients or FewerNo-CookCookbooks
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