Barbecue mops

Thomas and I developed these two mops May, 2009, while cooking pork ribs. We believe that the Shiner Bock beer one would be great on briskets and that the Jack Daniel’s one would be great on ribs and pulled pork.

Shiner Bock Beef mop

Ingredients

  • One stick of butter
  • 1/4 large white (or sweet) onion, diced
  • 1 cup of apple cider vinegar
  • 1 cup (packed) of light brown sugar
  • 1 12-ounce bottle of Shiner Bock

Instructions

In a medium-sized sauce pan, melt the butter and add the onions and cook over medium heat until the onions are soft. Turn the heat to low and add the rest of the ingredients and cook until everything is blended together. Apply this mop to briskets, ribs or pork butts to keep them moist during cooking.

Jack Daniel’s mop

Ingredients

  • One stick of butter
  • 1/4 large white (or sweet) onion, diced
  • 1 cup of apple cider vinegar
  • 1 cup (packed) of light brown sugar
  • 1 cup of Jack Daniel’s Whiskey

Instructions

In a medium-sized sauce pan, melt the butter and add the onions and cook over medium heat until the onions are soft. Turn the heat to low and add the rest of the ingredients and cook until everything is blended together. Apply this mop to briskets, ribs or pork butts to keep them moist during cooking.

Other thoughts

Both mops were liked but the one that was most favored on the ribs was the Shiner Beer mop. It was clear that more seasoning was needed on the ribs before they were cooked because the addition of the brown sugar and mop resulted in less salt/spice flavor than would be observed usually.

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