Is it better to spritz with like apple juice or basting ribs with sauce during the cook? Or both?
The apple juice (I use 50/50 juice & apple cider vinegar) might be more to keep them moist during the middle part of the cook.......too early of a spritz & it washes the rub off.........so that's one aspect.......
Apple juice will sweeten a little / Cider Vin. will make a little tart, neither has a huge taste effect at the end.......
Basting with sauce ( depends a bit on what sauce) might be more of a late in the cook thing....some use regular thick sauce, some thin it out some (water, cider vinegar, A J) to more of a glaze........too early & the sugars in the sauce tend to "burn" or blacken from a longer exposure.......it tastes bad like that, to me.......
Kind of a long answer, but either, both or none......test out different ways & see what you & your's like.....
Example:
These, I think were one spritz, late in the cook, wrapped in foil just to transport.....
Pretty heavy smoke.....this is my favorite way....