To barbecue aficionados it is clear that Big Bob Gibson was directly influenced by the conventions of Eastern North Carolina–style barbecue. The connection can’t be made through the family tree, but the ingredients in his vinegar-based sop make it obvious. The only difference is that Big Bob didn’t share North Carolinians’ affinity for apple cider vinegar, preferring distilled colored vinegar instead. This straightforward concoction has been mopped onto the restaurant’s pork shoulders since the very beginning. I am pleased to reveal that this four-ingredient “secret sauce” is Big Bob’s original recipe; maybe now the sauce bottles on the restaurant tables will stop disappearing.

Ingredients

　　6 1/2 cups distilled colored vinegar (substitute white vinegar)

　　1/2 cup cayenne pepper

　　2 tablespoons salt

　　3 slices lemon

　　In a large bowl, combine the ingredients and mix well. Make at least 24 hours prior to usage for best flavor. Store the sauce in a tightly covered jar for up to 2 weeks at room temperature.

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.