Title: Barbecued ribs, smoked butts and other great feeds versio
 Categories: None
      Yield: 1 Servings
 
      1 pt Cider vinegar
      2 tb Salt
      2 ts Ground red pepper
      1 tb Red pepper flakes
      2 tb 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 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.