Recipe - Barbecued Ribs Smoked Butts And Other Great Feeds Version

1 pt Cider vinegar
2 tablespoon Salt
2 teaspoon Ground red pepper
1 tablespoon Red pepper flakes
2 tablespoon 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 One half 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 bbqdigest by Dan Gill dgill@myhost.ccsinc.com on Mar 19, 1998