I like apple because it goes very good with pork. I have recently switched to cherry as my rib base has a distinct cherry flavor. At one point or another I have used about every citrus juice there is. Pineapple is very popular on the MIM circuit.
Another reason for any juice is the citric acid will help to tenderize...though I find that claim a bit nebulous as none of us really need any tenderizing effects for our meats.
I use it primarily for flavoring, especially on my ribs, and also to keep the bark from getting too crusty and dried out.
Thanks for the reply! I had asked this question and did not come back for the reply. Today I was still thinking about it since I am going to try some spareribs tommorrow, so I did a search on apple juice only to find that I had already asked.
laf. BBQ on the brain or maybe lack of????
My take on apple juice is the sugar/apple adds a nice sweetness, plus the liquid helps to keep the meat moist, like basting in an oven would. I have also mopped with ginger ale and with beer, depending on the meat and the spices.
