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Serves : makes 2 1/4 cups

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. Plus: More Grilling Recipes and Tips

How to Make It

Step

In a large, glass measuring cup, combine the apple juice, water and vinegar. Pour into a spray bottle and refrigerate.

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