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This is the consistency that we like it so we're going to take it to the pan and we're
going to sauce the meat. So it's really simple to make. Like I said, the only taste you're
going to get out of here is the black jack oak. There's no rubbing, no sauce. So this
is going to be considered pulled pork and it's wet barbecue. Okay, because what we're
going to do is sauce it with our wet sweet sauce again. That's what we use here at Rib
City. It's a blend of spices, corn syrup and brown sugar. And you can really taste the
brown sugar. We like to put a lot of sauce on it but you don't want to drown it because
you want them to be able to taste the wood flavor, the oak flavor, not just the barbecue
sauce. Some people don't even put any sauce on it. There's two ways you can do it. But
here at Rib City we like to put a little sauce in it because then we've pulled it for a while
and we don't want it to dry out. So there's your product. Ready to go. And now we're going
to make some sandwiches.