Dana Myers wrote:

pork chops and cutlets in it as well most of the time. YMMV
>
> Perhaps you could save the time you marinate, and just take some
> apple juice concentrate, let it thaw, and use the concentrate as a
> glaze - just brush it on when you take the ribs out of the cooker
> and they're still hot. I wouldn't at all be surprised if you get
> the same effect (adding sweetness).

Excellent suggestion, and it also can be done as a mop during the
cooking process. When I do it in the vacuum cannister, the juice is
literally in the meat and I think it's a little different.

This might be too off the wall for ya', but have you ever tried mopping
chicken parts with apple juice mixed with a little Texas Pete while
grilling? It makes a spicy glaze, as you describe, and it's darned good
and "light." If you don't want to mop it as often, you can cook it down
a tad, but I grill my chicken with the lid open, so it doesn't bother me
to mop frequently.

Nonny
--
---Nonnymus---
No matter how large your boat,
the person you are talking with will
have a close friend with a larger one.
---Observation by my son