De Smaakmakers, Moppings


Een mopping is eigenlijk niets meer dan met een kwast, je vlees bevochtigen, dat kan met van alles zijn.
Het doel is eigenlijk dat je voorkomt dat je vlees uitdroogd.
In de Smoker wereld wordt er naast de mopkwast ook wel plantenspuiten gebruikt.
In deze plantenspuit zit dan bijvoorbeeld appelsap, appelazijn en worcestersaus, het vlees word bespoten met vocht,
het voorkomt uitdroging, en het geeft ook nog extra smaak.
Nu is het doel van mopping het zelfde, ook word vaak aan het eind het vlees nog ingesmeerd met een saus.
Hieronder tien echte Smoker Mopping recepten, Basting betekent bedruipen!

Rib Baste
This is a great mop for pork ribs, but can also be used on beef. The meat will benefit from the tenderizing power of the vinegar and receive whole lot of flavor from the herbs and spices.

  • 1/2 cup/120 mL water
  • 1/2 cup/120 mL vinegar
  • 3 tablespoons/45 mL yellow mustard
  • 3 tablespoons/45 mL olive oil
  • 1 tablespoon/15 mL chili powder
  • 1 tablespoon/15 mL garlic powder
  • 1 teaspoon/5 mL cayenne

Mix all ingredients together and  store in the refrigerator for a few hours before using. This mop will stay good for about 1 week refrigerated. Make ahead to allow the flavors to blend.

Brisket Beer Mop

This flavorful barbecue mop recipe will keep your brisket full of flavor and add moisture during the smoking process.

  • 1 12 ounce/350 mL beer
  • 1/2 cup/120 mL cider vinegar
  • 1/3 cup/80 mL water
  • 1/3 cup/80 mL light oil (Canola is good)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon/15 mL Worcestershire sauce
  • 1 teaspoon/5 mL pepper
  • 1 teaspoon/5 mL salt
  • 1 teaspoon/5 mL cayenne

Mix all ingredients together in a sauce pan over low heat. Cook until thoroughly dissolved. Remove from heat and let cool for 10-15 minutes. Mop over brisket ever hour until Brisketis cooked. Brisket will take 1 to 1 1/4 hours per pound in a smoker at about 225 degrees F/110 degrees C

Texas Hillbilly Mop Sauce
This mop has no sugar so you don’t have to worry about it burning.

  • 2 cups/475 mL vinegar
  • 1 cup/240 mL olive oil
  • 2/3 cup/160 mL Worcestershire sauce
  • 1/2 cup/120 mL water
  • 2 lemons, pulped and cut in half
  • 2 tablespoons/30 mL hot sauce
  • 6 bay leaves, crushed
  • 2 cloves garlic, minced
  • 1 tablespoon/15 mL paprika
  • 1 tablespoon/15 mL chili powder

Place all ingredients in a large pot and bring to a boil. Reduce heat to low and simmer for 10 minutes. Once sauce has cooked, remove from heat and allow to cool slightly. Use the mop on meat every hour during the cooking process. If making ahead of time, simply cool mixture to room temperature, place in an airtight container and store in the refrigerator.  The mixture will keep for 3 days after initial preparation.

To use after being refrigerated, warm mixture, but do not boil.  Then, use as directed.

Beef Rib Basting Sauce

This beef rib mop has the right amount of vinegar to keep the ribs tender and moist. It also has a slightly sweet, but mildly spicy flavor which will produce a tasty rack of beef ribs.


  • 1/2 cup/120 mL cider vinegar
  • 1/2 cup/120 mL soy sauce
  • 1/2 cup/120 mL water
  • 1/4 cup/60 mL Worcestershire sauce
  • 1/4 cup/60 mL paprika
  • 2 tablespoons/30 mL chili powder
  • 2 tablespoons/30 mL ground cumin
  • 2 tablespoons/30 mL brown sugar
  • 1 tablespoon/15 mL ground black pepper
  • 1 tablespoon/15 mL ground oregano
  • 1 tablespoon/15 mL white sugar
  • 1 teaspoon/5 mL salt
  • 1/2 teaspoon/ 2.5 mL cayenne (use more if preferred)

Mix spices, sugars, and salt in a nonreactive bowl. Add wet ingredients and mix well. Store in the refrigerator in an airtight container for 1 week at the most.  

Best Odds Rib Mop

This mop is your best odds to keeping pork ribs tender and moist during the smoking process. The herbs and spices will add flavor, but remember to apply the mop lightly so not to wash off the rub.

  • 1 cup/240 mL water
  • 1/4 cup/60 mL white vinegar
  • 3 tablespoons/45 mL paprika
  • 2 tablespoons/30 mL dry mustard
  • 1 tablespoon/15 mL onion powder
  • 1 tablespoon/15 mL garlic powder
  • 1 tablespoon/15 mL dried basil
  • 1 tablespoon/15 mL red pepper
  • 2 teaspoons/10 mL black pepper

Combine all ingredients. Store in an airtight container. Apply to ribs while they are smoking repeatedly in small amounts. You don’t want to wash the ribs down with the mop, but lightly apply to keep the surface moist and to layer on the flavor. 

Holy Smoke Basting Sauce

This is a good, simple basting sauce or mop, for large cuts of meat. If you don’t need this much, cut the recipe down by half.

  • 1 gallon/3.8 liters apple cider vinegar
  • 1 quart/900 mL Worcestershire sauce
  • 10 ounces/300 mL lemon juice
  • 3 tablespoons/45 mL black pepper

Mix all ingredients in a large pot and bring to a hard boil for ten minutes. This is an old fashioned, true Southern Style basting sauce, excellent on chicken and large cuts of pork (Boston butt, shoulders, hams, whole hog, pork roasts, etc.) The meat should be cooked over a slow fire (215-225 degrees F) and basted every 20-30 minutes (not during last hour for large pieces of meat).

Best Odds Brisket Mop

This is your best bet for a smoked beef brisket mop. The mixture of oil, vinegar and beer will keep the meat tender and flavorful during the smoking process. Remember to apply the mop every 2 hours.

  • 1/2 cup/120 mL cider vinegar
  • 1/4 cup/60 mL olive oil
  • 1/4 cup/60 mL beer
  • 3 tablespoons/45 mL paprika
  • 1 teaspoon/5 mL salt
  • 1 teaspoon/5 mL black pepper

Combine all ingredients and mix until the salt dissolves. Brush or spray over the surface of brisket as it cooks, about every 2 hours. Store mixture in an air tight container in refrigerator for up to 5 days after preparation.

Barbecue Beef Mop

This great beefy mop can be used on any cut of beef, whether you are smoking or grilling, but it is especially good on brisket.

  • 2 cups/475 mL beef stock
  • 1 cup/240 mL beer
  • 2/3 cup/160 mL Worcestershire sauce
  • 1/3 cup/80 mL vegetable oil
  • 1 1/2 teaspoon/7.5 mL salt
  • 1 1/2 teaspoon/7.5 mL paprika
  • 1 1/2 teaspoon/7.5 mL dry mustard
  • 1 1/2 teaspoon/7.5 mL black pepper
  • 1 1/2 teaspoon/7.5 mL cayenne
  • 1 teaspoon/5 mL Tabasco
  • 1 teaspoon/5 mL garlic powder

Combine all ingredients and mix well. Can be stored in an airtight container in the refrigerator for up to 1 week after preparation. To use, simply brush or mop onto beef halfway through cooking process

Memphis Mop

While Memphis ribs are typically (not always) done without a sauce they do get some moisture, tenderization, and flavor from a good mop. Memphis mops, like most barbecue mops are made with vinegar and some seasoning. We’re using our Memphis Rub for flavor. Mops are applied during the smoking process to prevent meats from drying out and to create a layering of flavor that is vital to great barbecue.

Combine all ingredients in a large jar and shake to combine. This mop will settle so shake before using. Apply mop to meat during the smoking process. Store this mop an airtight container and refrigerate for up to 3 months.

Everything Basting Sauce

This versatile sauce can be used on any recipe that calls for a basting sauce or mop. Try it next time you cook a pork roast, turkey, or chicken on the grill.

  • 1 quart/1 liter apple cider vinegar
  • 1 teaspoon/5 mL garlic powder
  • 1 1/2 teaspoons/7.5 mL poultry seasoning
  • 6 bay leaves
  • 1 teaspoon/5 mL crushed red pepper
  • 1 teaspoon/5 mL thyme
  • 1 teaspoon/5 mL rosemary
  • 1 teaspoon/5 mL lemon pepper
  • 1 teaspoon/5 mL salt
  • 1 teaspoon/5 mL black pepper

Place all ingredients in a medium saucepan and bring to a rolling boil. Cover and allow to cool completely before applying to meat. This sauce can be used with any recipe that callfor a basting sauce.

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