My guy, you need to learn more about cooking.

Acids have a brightness that is excellent to cut fats. That's how you make a salad dressing (fat, acid, emulsifier, flavor)

The BBQ is fatty pig. The sauce is acid and flavor. That's just balancing flavors.

You do usually mop with acid, but it's not a problem to add some fresh. That's the same as squeezing a lime on a taco or a lemon on an oyster.