3 cups vinegar 1 cup brown sugar salt to taste A little Grenadine for color 1-3 tablespoons crushed red pepper (depending on hotness) Small pinch Cinnamon
5. My favorite vinegar sauce (best with pulled-pig):
2 cups apple cider vinegar 1 tablespoon turbinado sugar 1-2 teaspoons salt (I go light) 1-2 teaspoons fresh-ground black pepper (I go with 2) 1 teaspoon cayenne pepper (I go with a sprinkle if my wife is around).
Serve room temperature or slightly chilled. This is my favorite with pork.
My favorite dry pig-rub (for a 6-8# Boston butt) is:
1/4 cup paprika 1/4 cup turbinado sugar 1/4 ground black pepper 1-2 tablespoons salt 2 teaspoons dry mustard 1 teaspoon (or less) cayenne (more if you like a fiery pig)
My favorite Mop (basting sauce)
2 cups apple cider vinegar 1 cup chicken stock (I use 100% fat-free) 3 tablespoons black pepper 2 tablespoons salt (or less) 1-2 tablespoons Worcestershire sauce 1 tablespoon paprika 1 tablespoon cayenne (again, adjust before fire-for-effect)
This is serious business folks. I'm in Western North Carolina and "liberal_veteran's" thread is about vinegar-based BBQ sauce. I collect these recipes like baseball cards. I try those that sound good (most are).
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