Good for Slathering: Pork; chicken, turkey, duck; beef; lamb:
It doesn't get any easier than this! And this mop is probably what 90 percent of the competition barbecuers use—with maybe a little beer mixed in for good measure!
Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
1 tablespoon your favorite dry rub
1 1/2 cups apple juice
1 1/2 cups water
1 1/2 teaspoons fine-ground sea salt
Preparation
Step 1
1. In a medium nonreactive bowl, mix the dry rub with the apple juice, water, and salt until the salt is dissolved.
Step 2
2. Funnel into a plastic squeeze bottle or put in a clean glass jar until ready to use. The mop will keep, tightly covered, in the refrigerator for up to 2 days. (If you add beer, use the mop the same day.) Shake before using.
Reprinted with permission from Soaked, Slathered, and Seasoned by Elizabeth Karmel, (C) 2009 John Wiley & Sons, Inc.
