I think I saw somewhere here that someone was using this mixture instead of mustard before applying rub. Was I dreaming or is this a viable alternative? I used to make a bbq sauce for grilling chops that was Chicken-n-Ribs bbq sauce and wild turkey 101. The turkey made the sauce really stick to the chops and the taste was amazing. (well I've always had a soft spot for the 101 anyway)
What affect will applying apple juice/bourbon have on the pork butt? Will it help the formation of a nice bark? or should I stick to mustard?
TIA
SG
What affect will applying apple juice/bourbon have on the pork butt? Will it help the formation of a nice bark? or should I stick to mustard?
TIA
SG