BBQ (Mops - Sprays - Brine) Recipes

Wet mops and sprays are used to keep the meat moist and add extra flavor to the crust or bark. Mos t commercial smokers (Southern Pride or Ole Hickory) usually do not require mops or basting as there is a wet pan within the smoker. In addition the design of these smokers and the amount of meat cooking at the same time within the smoker will allow for enough moisture.

BBQ Mop (Ribs, Pork Butt, Beef Brisket)
Ingredients:Makes 4 Cups (1 L)
* 2 Cups (500ml) Lager Beer, Stout or Dark Ale
* 2 Cups (500ml) Apple Juice (Naturally Sweet)
* 1/2 Cup (120ml) Molasses
* 1/4 Cup (120ml) Brown Sugar
* 1-3 pinches of your favourite Rub

* Combine over medium heat until sugar and molasses dissolve.
* Use same day that the mixture is made.

* 2 ounces (60ml) Jack Daniels
* 2 Cups (500ml) Yellow Mustard
* 1/2 Cup (120ml) Tabasco

South Carolina-Style Vinegar Sauce
Drizzle some of this on pulled pork to add moisture, heat and tangy flavor. Use for basting pork butt.
Makes 1 Cup (250ml)
* 1 Cup (250ml) White Vinegar
* 1 Cup (250ml) Apple Cider Vinegar
* 2 TBsp (25ml) Brown Sugar
* 1 TBsp (25ml) Crushed Dried Red Chili Flakes
* 1 Tsp (5ml) Louisiana0style Hot Sauce
* Kosher Salt & Ground Black pepper to taste

Blend together until the sugar is dissolved.

This sauce stores indefinitely in refrigerator.

Carolina-Style Basting Sauce
* 2 Parts - Apple Juice – Un-sweetened
* 1 Part - Jack Daniels
* 1 Part – Maple Syrup
* Add Dry Rub to taste

This sauce stores indefinitely in refrigerator.

North Carolina BBQ Rib Sauce
* 1/2 cup vinegar (apple cider type, for our taste)
* 1/2 cup water
* 4 tbsp prepared yellow mustard
* 3 tbsp olive or peanut oil
* 1 tbsp garlic powder
* 1 tbsp chili powder
* 1 tsp cayenne

Mix well and put mop sauce in a bowl, to be applied with a mop tool can use just the water, vinegar and oil, in a spray bottle. If using the mop tool, stir each time before mopping. Never save mop sauce left in the bowl (it is tainted with the meat's raw juices), otherwise the sauce will last a long time in the refrigerator.

Lamb Mop
* 2 Cups (500ml) Red Wine
* 1/2 Cup (120ml) Chopped Fresh Mint
* 1/2 Cup (120ml) Chopped Fresh Rosemary
* 4 Cloves Fresh Minced Garlic
* 1/4 Cup (120ml) Ground Black Pepper

Good in fridge for 2 days

Basic Basting Spray
Pure Apple Juice, Lager Beer, Stout or Dark Ale

Chicken Baste

* ¾ cups (175ml) Pineapple Juice
* ¼ Cup (50ml) Melted Butter
* 2 TBsp (25ml) Fresh Lime Juice
* 2 TBsp (25ml) Soy Sauce
* 2 TBsp (25ml) Clover Honey
* 1 TBsp (15ml) Finely Chopped Fresh Parsley
* 1 Clove Garlic, Pushed through garlic press
* ½ Tsp (2ml) Kosher Salt

Combine all ingredients in a saucepan. Heat just enough to melt butter. Keep it warm. Make fresh. Can be kept in plastic container in refrigerator for up to 1 week.

Asian Poultry Brine

* 1 ½ Cups (375ml) Water
* 1 Cup (250ml) Soy Sauce
* ½ Cup (125ml) Sherry or Vermouth
* ½ Cup (125ml) Apple or Pineapple Juice
* ¼ Cup (50ml) Brown Sugar
* ¼ Cup (50ml) Coarse Salt
* 2 TBsp (25ml) Ginger, freshly grated
* 1 Tsp (5ml) Sesame Oil
* 1 Shallot, minced
* 1 medium Onion, thinly sliced
* pinch Ground Cloves
* pinch Chinese Five-Spice Powder

Combine all ingredients in a bowl, stirring thoroughly to dissolve the salt and sugar.
Can be kept in plastic container in refrigerator for up to 1 week.

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