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In a large non-aluminum saucepan, combine all of the sauce ingredients and warm through over low heat. Do not allow to simmer or bubble.
Remove the sauce from the heat and set aside to cool until ready to use.
Prepare the grill and ignite the charcoal.
Place the sauce in an old metal pot and set close to the smoking fire to absorb the smoke flavor.
The covered sauce on the side of the fire will continue to absorb the smoke which acts as a preservative. Stored airtight in the refrigerator, the sauce will keep for weeks.
The sauce may be used for 4 pounds of ribs (single or rack), a 4-pound brisket, or 3 halved or quartered chickens.
Nutritional information is based on 40 servings.
Nutrients per serving (% daily value)