the spices in seasonings are soluble in oil but not water. thus, they break down and release more flavor. after cooking for many hours though, not sure if it makes a diff. vinegar is an acid and 'cooks" the meat slightly, like a ceviche, again not sure if it makes a diff.
with that said, i use peanut oil on ribs(i can taste that nutty flavor and like it), and a mustard based slather on pork called hit me fred by pitmaster t, no wait, the resurected barbefunkoramaque.
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avatar by grillman. patent pending. :mad2::becky:
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