Barbecued Ribs, Smoked Butts And Other Great Feeds Versio
Last updated 6/12/2012 1:07:07 AM. Recipe ID 32933. Report a problem with this recipe.
Title: Barbecued ribs, smoked butts and other great feeds versio
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
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.
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