I have been either spritzing or mopping apple cider vinegar on dry rubbed back ribs for some time. I enjoy the touch of flavour it adds. I do it the first hour after starting then again an hour later. I found a
adding more later just seems to roll off(saturation point).
I was curious, searched, and found that apple cider vinegar was a good marinade for pork - with reservation. Evidently marinating pork, not necessarily ribs, produced some excellent results. The caveat is not
too much. Two hours seems to be the limit, or suffer the consequences.
Has anyone ventured down the apple cider marination route?