Baby Back Ribs - Main Dish.

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Eastern North Carolina Barbecue

Ingredients

80 pound pig (butchered and head removed)
salt
40 pounds charcoal (for charcoal cooking option)
Your favorite “Vinegar based Eastern NC sauce”.

Oak Smoked Pulled Pork

INGREDIENTS

DRY RUB:
1 cup coarsely ground black pepper
1/2 cup kosher salt
1/2 cup turbinado sugar




PORK:
1 (3 to 4-pound) bone-in pork shoulder butt (Boston butt)
1/8 cup yellow mustard
TANGY VINEGAR SAUCE:
2 cups distilled white vinegar
1 cup ketchup
1/4 cup brown sugar
2 1/2 tablespoons Worcestershire sauce
1/4 tablespoon kosher salt
1 teaspoon Louisiana-style hot sauce
1 teaspoon coarsely ground black pepper
1/4 teaspoon paprika

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Barbecue Beans

INGREDIENTS

Water
2 tablespoons kosher salt
1 pound small dried beans, such as great northern, navy, or pinto beans, picked over and rinsed
8 ounces sliced bacon, cut into 1/2-inch strips
1 1/2 cups finely minced yellow onion (about 1 large onion)
2 tablespoons finely diced seeded jalapeño (about 1 medium pepper)
1/4 cup finely diced green bell pepper
1 tablespoon minced garlic (about 3 medium cloves)
2 cups chicken stock or low-sodium broth
1 1/2 cups ketchup
2/3 cup dark brown sugar
1/3 cup honey
1/4 cup molasses
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 tablespoon barbecue rub
1 tablespoon hot sauce

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