Barbecued ribs, smoked butts and other great feeds version

Yield: 1 Servings

Measure Ingredient
1 pint Cider vinegar
2 tablespoons Salt
2 teaspoons Ground red pepper
1 tablespoon Red pepper flakes
2 tablespoons Firmly packed brown sugar

Today, I have two picnics just kicking along at about 8 seconds by the palm test (225º) to make Eastern NC style pulled pork. They will be ready sometime during tonight's poker game. Trying something different on these.

Normally I only use a little salt and pepper on picnics, butts, and shoulders or do them naked. Last night I rubbed one with my salt, molasses and pepper cure and the other with Leggs Old Plantation sausage seasoning.

I don't use any baste or mop. When I pull and chop my pork, I mix in a thin infusion sauce in the Eastern NC tradition while the meat is still hot. The basic "sauce" (actually sauce is not the right term for something this thin) is based on those from Dave Lineback's site: Preparation: Combine all ingredients and let stand several hours before using.

Since I am in the experiment mode, I added ½ pint water, 1 tsp celery seed, and a dollop (maybe 1 Tbsp) molasses. In deference to former list member and keeper of the recipes, Tom Solomon, I also added 1 tsp nuok mam to half of this. The Nuok mam actually made a pleasant addition, rounding out the flavors nicely.

I will keep enough in the refrigerator to last for about two weeks and freeze the rest.

Posted to bbq-digest by Dan Gill <dgill@...> on Mar 19, 1998

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