British BBQ Society Forums

Do you guys baste or spray pulled pork during a cook?

I've read on amazing ribs that its not really recommended.

Hi
I am all about the baste, bout the baste, no treble.......well actually not, seeing the baste as entirely pointless other than to lift the lid go ooooh and then see the temp drop. I am smoke, wrap tada!

Ask me a question on buns and I shall probably offer an anaconda based answer.......realise that the music in the Gym is tainting my taste......Go well chum
Cheers
Tiny

I've found spraying with something with a high sugar content does help the bark form if done early on, just don't go overboard and wash off the rub!

Used to but not any more. I glaze ribs at the very end of the cook but no longer waste my time basting. As tiny said its just a way of slowing down then cooking time by dropping temps.

No basting, I find foiling keeps in the moisture...

JEC wrote:Used to but not any more. I glaze ribs at the very end of the cook but no longer waste my time basting. As tiny said its just a way of slowing down then cooking time by dropping temps.

I find that works best with ribs too.