This recipe and photo was graciously provided by amazingribs.com, a site headed by "Meathead" Goldwyn. Goldwyn, who calls himself a barbecue whisperer who loves cooking as much as he does eating, is also the author of the NYT bestseller, Meathead: The Science of Great Barbecue and Grilling. Check out the site!
Mix together all the ingredients and let the mixture sit overnight in the refrigerator.
Use liberally on your choice of meats.
Recipe courtesy of AmazingRibs.com
Note: A mop sauce enhances meat’s flavor while grilling and keeps the meat from forming a “bark” (that hard crunchy shell of spices) too quickly and drying out or burning. It is meant to be used as part of a continuous basting of the meat and also helps slow the cooking time so that you get a long, slow cook.
Visit MSGdish.com for more savory food recipes.