On 1/28/2018 5:14 AM, Cindy Hamilton wrote:
> On Saturday, January 27, 2018 at 8:49:18 PM UTC-5, Sheldon wrote:
>> On Sat, 27 Jan 2018 18:54:10 -0600, Sqwertz >
>> wrote:
>>
>>> On Sat, 27 Jan 2018 13:11:03 -0500, wrote:
>>>
>>>> Medium heat/offset:
>>>> https://postimg.org/image/3yrpgrl5x/
>>>> https://postimg.org/image/lc1zvolmt/
>>>> https://postimg.org/image/511vziebp/
>>>> https://postimg.org/image/r08amu5hh/
>>>
>>> Those are ribs you cooked on the grill 8.5 years ago without any wood
>>> smoke. Those are not most definitely not barbecue - those are grilled
>>> ribs on a gasser.
>>>
>>> I thought you dug a hole in the ground and let a fire burn for 2 days
>>> for your "barbecue" - what gives?
>>>
>>> -sw
>>
>> That's not BBQ, that's *obviously* GRILLED ribs, you texMEX MORON!
>> Only an imbecile BBQs ribs anyway. Only yoose schmucks think ALL pork
>> has to be OVERcooked and PULLED into stoopid shreds.
>> PULLED PORK = RUINED PORK[period]
>> And there is no such thing as good BBQ sauce, it's all overly sweet
>> ejaculate.
>
> If you knew how to cook, you could make barbecue sauce that wasn't
> overly sweet.
>
> Cindy Hamilton
>

Carolina style!

http://jesspryles.com/recipe/vinegar-bbq-mop-sauce/

Ingredients

1 c cider vinegar
1/2 c hot water
2 tbsp brown sugar
1 tbsp vegetable oil
1 tsp black pepper
2 tsp red chili flakes
1 tsp paprika
2 tsp salt
1/2 tsp mustard powder
2 tsp Worcestershire sauce
1 tbsp maple syrup

Instructions

Place brown sugar and hot water in a non-reactive bowl, and stir
well until dissolved.

Add all other ingredients and stir to combine.

Apply liberally to chopped or pulled pork and mix through.
Refrigerate for up to one week.