A mop is the liquid basting sauce applied to barbecue meat during the cooking process. It’s used in conjunction with both a spice rub (applied before smoking) as well as a barbecue sauce (applied towards the very end of cooking). Anything from Texas brisket to Boston butt will happily lap up this mop brew.
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup oil, preferably canola or corn
1/2 medium onion, chopped
2 garlic cloves
1 tablespoon Worcestershire sauce
1 tablespoon All-Purpose Dry Rub (see recipe or use an already prepared one)
Combine the ingredients in a saucepan. Heat the mop and use it warm.
Makes about 3 cups.