Ingredients

1 – 6 ounce can of Italian seasoned tomatoe paste

4 – Cups of apple cider vinegar

1 1/2 – Cups of catsup

1 – Cup of dark brown sugar

1 – Tablespoon of Sea Salt

2 – Teaspoons of red pepper flakes

1/4 – Cup of worcestershire sauce

2 – Teaspoons of garlic powder

1 – Teaspoon of ground ginger powder

2 – Teaspoons of onion powder

2 – Teaspoons of Chile powder

4 – Cups of beef broth

1 – Cup of Molasses

1 – Small bottle of Chinese Chile Sauce

1 – Bag of soaked Applewood Chips in foil wrap with small holes poked in the top of the foil pack

Method

1. Mix all of the ingredients except the Applewood chips in a sauce pan until it gets warm and watery thin.

2. Baste the Butts or the Hog, whichever you use,  every 30 minutes.

3. One hour before the Hog is finished place the package of Applewood chips under the hood with the Hog.