Pecan wood smoked. Like no other! Since 1967. All natural ingredients. Gluten free. In 1967, my parents opened their restaurant on the Driftwood ranch where my father was born and raised. It was a popular gathering place for locals, but it was also an attraction for deer who would come to lick the salt and minerals in exposed rocks scattered throughout the property. That's how Truman Roberts, Sr. & Hisako T. Roberts gave the Salt Lick Bar-B-Que its famous name. They did everything by hand. They credited the quality of their food to cooking with love and care, and they were only satisfied when the job was done right. We're proud to continue that tradition. Please enjoy this recipe, I know it would make them very happy. Sincerely, M. Scott Roberts. For more information and directions to our restaurants, visit: www.SaltLickBBQ.com.

Tomato Puree (water, Tomato Paste), Brown Sugar, Prepared Mustard (distilled Vinegar, Water, Mustard Seed, Salt, Tumeric, Paprika), Peaches, Apple Cider Vinegar, Onions, Molasses, Honey, Worcestershire Sauce (distilled Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract), Lemon Juice, Salt, Spices, Pecans, Black Pepper, Dehydrated Orange Peel, Celery Salt, Natural Hickory Smoke, Xanthan Gum.

Shake well before use. Separation is normal. Keep refrigerated after opening.