Mop Sauce, the secret to my beef back ribs. Skip the spritz and bust out your saucepan. Layering the mop sauce during the smoke helps to keep the meat moist by drawing in some of the liquid. It also helps with crust formation, adding another layer of flavor.
MOP SAUCE RECIPE:
½ stick of unsalted butter
½ white onion, sliced thin
6 smashed garlic cloves
2 cups beef stock
1/2 cup coffee or apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon fresh ground black pepper
1 tablespoon Dijon mustard
1 cup BBQ sauce
Combine everything into a grill-safe saucepan and bring the contents to a boil. Lower the heat to a simmer and cook for about 7-8 minutes until the onions are soft. At this point, go ahead and set the pan in the smoker if you’d like, or at least keep the basting liquid warm.
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