Yup! It will hold for that 4 hours, are the ribs going to be done that quick?
what is that "Mr. Brown" and Vaunted Vinegar? Can you share?
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FROM THE RECIPE SOURCE RECIPE WEBSITE:
Title: VAUNTED VINEGAR SAUCE
http://www.recipesource.com/side-dishes/sauces/07/rec0750.html
http://www.virtualweberbullet.com/pork2.htmlCategories: Bbq sauces, Bar-b-q, Mine
Yield: 2 Cups
2 c Cider vinegar
2 T Sugar or brown sugar
2 t Salt
1 t Fresh ground black pepper
1 t Cayenne or hot red pepper
Combine all the ingredients in a bowl and stir to dissolve the sugar.
Serve at room temperature or chilled. The sauce keeps indefinitely.
~ SOURCE: SMOKE AND SPICE
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FROM THE RECIPEZAAR RECIPE WEBSITE:
Some people who don't like real spicy cut back black & cayenne pepper by 1/2 on this recipe.
Some also say they can't tell the difference with or without the sop.
The Renowned Mr. Brown recipe for Pork Butt
http://www.recipezaar.com/68813
ALSO SEE:
http://www.virtualweberbullet.com/pork2.html
In old Southern slang, "Mr. Brown" is the dark, smoky outside part of
barbecued pork, usually the shoulder. This is the traditional cooking
style, perfected by generations of pitmasters to give Mr. Brown his
deserved renown. Adapted from 'Smoke & Spice'. Please note that every
smoker is unique, so the cooking times are merely a guideline.
6-8 lbs boston butt, trimmed of excess fat to 1/4 inch
Southern Succor Rub
1/4 cup fresh ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
Southern Sop
2 cups apple cider vinegar
3 tablespoons fresh ground black pepper
2 tablespoons salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon cayenne
remaining rub (about 3 T)
1 cup water
your favorite southern barbecue sauce (I use Pigman's)
1. The night before you plan to barbecue, combine the rub ingredients
in a small bowl.
2. Massage the pork well with about half of the rub.
3. Transfer to plastic bag and refrigerate over night.
4. Before you begin to barbecue, remove pork from refrigerator, and
let sit at room temp for 30-45 minutes.
5. Prepare the smoker for barbecuing, bringing the temp to 200-225 degrees.
6. Stir remaining rub together with the sop ingredients, and 1 cup
of water in a saucepan, and warm the mixture over low heat (you are keeping
the liquid warm during the cooking process to kill any bacteria the tool
might pick up from the surface of the food, and to avoid lowering the
temperature of the food).
7. Transfer the pork to the smoker and cook it for about 1 and 1/2 hours
per pound, or until it's falling-apart tender.
8. Mop the pork every 1 and 1/2- two hours, or as appropriate for your
smoking method.
9. [Ihad a six pound butt which took about 12 hours to cook- when ready,
it was black and burnt looking on the outside, and the internal temp was
almost 180-degrees.
10. ]Remove the pork from the smoker, wrap tightly in tinfoil, and let
sit for at least 30 minutes.
11. Remove from foil, and roughly chop or'pull' the pork, mixing well
the black, crispy exterior, with the butter-soft interior meat.
12. Add a small portion of your favorite BBQ sauce and mix well- you
generally will need much less than you would think.
13. Place into holding container, cover with foil, and place back into
smoker for 20 or so minutes (this is optional- you can eat right away,
if you like).
14. This is so good, a CWB (cheap white bun) would take away from the
pure pork pleasure.
15. Serve with your favorite cole slaw and icy cold beer.
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Here's a link to the book SMOKE & SPICE at Amazon.com
http://www.amazon.com/Smoke-Spice-Cooking-Real-Barbecue/dp/1558322620
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