1 ½tbspCoarse Salt(or less, to taste...sea salt works best)
½tbspFreshly Ground Black Pepper
1tbspHot Pepper Flakes(optional, if you like a kick!)
Instructions
Combine all ingredients in a mixing bowl. Mix until salt and sugar are completely dissolved.Keep in an air-tight container in the fridge up to 6 months!
Notes
This recipe will yield 2 1/2 cups of North Carolina-style vinegar barbecue sauce. If more is needed, double the recipe!