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Barbecued Ribs, Smoked Butts And Other Great Feeds Versio

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CATEGORY CUISINE TAG YIELD
Fusion 1 Servings

INGREDIENTS

1 pt Cider vinegar
2 T Salt
2 t Ground red pepper
1 T Red pepper flakes
2 T Firmly packed brown sugar

INSTRUCTIONS

1998    
Today, I have two picnics just kicking along at about 8 seconds by  the
palm test (225°) 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 1/2 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@myhost.ccsinc.com> on Mar 19,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 210
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 13985.2mg
Potassium: 422.6mg
Carbohydrates: 32.4g
Fiber: <1g
Sugar: 29.3g
Protein: <1g


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