Barbecuers traditionally use a little mop-like brush to swab slow-roasting pork shoulders, beef briskets or spareribs with a liquidy sauce. Adam Perry Lang suggests using a clean spray bottle to simplify the process. He advises waiting to spritz the meat until the dry rub has had a chance to form a nice crust, usually after two to five hours of barbecuing.
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1 cup apple juice
1 cup water
1/4 cup cider vinegar
How to Make It
In a large, glass measuring cup, combine the apple juice, water and vinegar. Pour into a spray bottle and refrigerate.
The mop spray can be refrigerated for up to 1 week.