You may use a dry rub alone or enhance the flavor with a simple vinegar mop. The vinegar both helps to tenderize and add tangy flavor to the meat during the grilling and smoking process.
Yields approximately 1½ cups
Ingredients: …½ cup distilled vinegar …½ cup water …¼ cup Dijon mustard …¼ cup dry rub of choice
Directions: …Place all of the ingredients in a small bowl and whisk together. Set aside or refrigerate until ready to use.
Once the meat is on the heat source, liberally brush it
with the vinegar mop. Do this periodically, approximately every twenty minutes, while cooking. During the last ten minutes of cooking, brush the meat with the mop one more time, and then sprinkle the dry rub mix liberally over meat and allow finishing cooking.