It’s funny you say add JD to the sauce. Sounds l

It’s funny you say add JD to the sauce. Sounds like a finishing sauce kinda as the sugars tend to burn.

I’m an Apple cider vinegar guy. Both as a mop with spices and onions and as a finishing sauce, although I might add molasses or brown sugar to the finish.

The acidity of the vinegar breaks down tough connective tissues while soaking or cooking. And just tastes good as heck with barbecue pork esp.

The JD thing is interesting because I’ve been thinking of a chefs example using moonshine.

I would normally cook say ribs for instance low and slow. He cooks SUPER hot, until the ribs look like little boney lollipops. He won’t tell his secret, but I think it’s grain liquor injected into the ribs so that they catch on fire from within and shrink up really fast under Super High Heat.

So different from my low and slow method. But it’s Science. So on topic-ish.