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I have 2 bone in Butts and 3 packer briskets to do for a party. I was in the store today, and saw some hard cider. The gears in the old brain started grinding. I figured that before I reinvented the wheel, I would ask here first. Have you ever used Hard Cider in your Q, and if you have how did it turn out?
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I used some apple pie moonshine to finish my loin back ribs in foil this weekend. I mixed it with some BBq sauce. About 50-50. They turned out just the way I wanted. Sweet and spicy with a little kick.

The kick is the problem. Just remember alcohol never fully cooks out. Good thing to know for the unsuspecting guess who might be in recovery or have a food alergy. Just food for thought. Smiler

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