The cider vinegar will soak farther into the meat then the BBQ or the dry rub when done alone, Get a good batch of rub made, coat the meat VERY well, let sit over night, then toss in a vinegar/bbq marinade for the best of both worlds. If the meat is to large * cooked up a 180lb pig awhile back* then I would only use a dry rub, and in between cooking sessions, keep it moist on the out side with that kicked up Apple cider Vinegar. And don't be light on it, coat it. Not sure how you plan on cooking it, but with alot of dry heat the meat will get the most flavor from what you put on it, but also has the biggest risk of dryin out- Keep it moist and enjoy
