CAROLINA STYLE RIBS
Mustard based sauces are definitively South Carolina. This one will definitely satisfy your needs. This is for the big fatty ribs, not the baby backs. Do not trim the fat from the ribs. This method renders out fat and keeps ribs moist. If you do not have a smoker available, this can also be done in the oven.
Provided by Steve Watson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 4h30m
Yield 10
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together the brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses and mustard. Season with granulated garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
- Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
- Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side.
Nutrition Facts : Calories 750 calories, Carbohydrate 24 g, Cholesterol 192.4 mg, Fat 50.5 g, Fiber 2.2 g, Protein 48.8 g, SaturatedFat 17.8 g, Sodium 3406.2 mg, Sugar 16.1 g
CAROLINA BBQ SAUCE
A friend gave me this recipe some years ago for a vinegar-based sauce with mustard seed. You can use smoked pork neck bones in place of ham hocks if available.
Provided by go_vikes
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Combine the cider vinegar, apple cider, brown sugar, mustard seed, Dijon mustard, tomato paste, salt, black pepper, and neck bones in a heavy-bottomed saucepan over medium heat; simmer until the sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard the neck bones. Cool the sauce to room temperature or use immediately.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 25.4 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.7 g, Sodium 207.8 mg, Sugar 22.9 g
CAROLINA BARBECUED BABY BACK RIBS
These tasty ribs are easy to prepare, and make an attractive presentation with their shiny dark mahogany finish. Ask your butcher to cut the ribs in half, lengthwise, for more easily handled portions. Serve with a colorful fresh fruit salad topped with my creamy orange fruit salad dressing, "Recipe # 242306" and fresh corn on the cob, for a meal that will impress your guests. The recipe calls for 2 racks of baby backs.
Provided by GREG IN SAN DIEGO
Categories Pork
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Remove the membrane from the underside of the ribs. This is important. If you've not done this before, Google the technique.
- In a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well.
- Using your fingers, rub the mixture over both sides of the ribs.
- Cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours.
- To make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden.
- Transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients.
- Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes.
- Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve.
- Refrigerate the sauce.
- Grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
- Baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill.
- To serve, cut the ribs into individual pieces and transfer them to a garnished serving platter or to garnished individual plates and serve at once, along with any extra sauce and the fruit salad and corn on the cob.
Nutrition Facts : Calories 1748.5, Fat 114.2, SaturatedFat 40.6, Cholesterol 367.4, Sodium 3839.1, Carbohydrate 100.4, Fiber 3.5, Sugar 87.2, Protein 80.6
CAROLINA SMOKED PORK
Pitmaster Jones applies his famous whole-hog technique to pork butt. Smoke, time, and Carolina BBQ Sauce are all you'll need for this succulent feast!
Provided by Sam Jones
Categories main-dish
Time 9h
Yield 20 servings
Number Of Ingredients 10
Steps:
- Preheat smoker to 250 F. Place pork butt in the center of the cooking grate, fat-side down. Cover and smoke 8 hours, undisturbed. Check smoker temperature hourly; add charcoal and use vents as needed to maintain a temperature of 250 F through the duration of cooking.
- Make Carolina BBQ Sauce: In a mixing bowl combine sugar, black pepper, chili powder, crushed red pepper, and hot sauce to make a paste. Add the Sweet BBQ Pit Sauce, followed by vinegar; stir well to combine. The final consistency should be quite fluid, rather than thick. Makes about 2 cups of Carolina BBQ Sauce. (Store in a covered container at room temperature for several months.)
- Check for doneness by placing a digital thermometer into the center of the pork, avoiding contact with the bone. Temperature should register 170 F. Use heat-proof gloves to remove pork to a large cutting board on a flat work surface. Chop the pork: As you chop, the pork will cool, so plan on doing this as the last step before serving. The meat should be tender and falling apart. Pull the bone out of the meat: it should come away smoothly, with no meat clinging to it. Discard bone. Pick through the meat and set aside any bits that you don't want to include in the final dish, such as the barky exterior or excess fat. (You may opt to include everything: Pitmaster Jones says the final mix is up to you!)
- Using one cleaver, begin to chop the meat, using your free hand to carefully steady the pork butt. When the meat is in large chunks, use both cleavers at the same time to finish chopping. Use the cleavers to toss the meat on the board as you go; repeat the chopping-tossing process until the meat is bite-size and well mixed. Drizzle a small amount of Carolina BBQ Sauce on top of the meat; continue chopping and stirring to combine. Add more sauce to taste: the goal is to lightly complement the smoky flavor of the pork without overwhelming it. Makes about 7 lbs chopped pork. (Sam Jones's serving suggestion: Cool leftover pork in the fridge, then serve as a sandwich on white bread with mayonnaise.)
BBQ SMOKER PORK RIBS RECIPE BY TASTY
Here's what you need: pork rib, BBQ sauce, ground ginger, cayenne pepper, garlic powder, paprika, minced garlic, onion powder, ground black pepper, mustard powder
Provided by Mike Price
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using a charcoal chimney or lighter fluid, light 6-8 pieces of lump charcoal and let them come to a full burn. Add to your firebox and preheat the smoker to roughly 225°F (105°C), adding charcoal to the fire as necessary.
- Add the ginger, cayenne, garlic powder, paprika, minced garlic, onion powder, black pepper, and mustard powder in a medium bowl and mix thoroughly.
- Place ribs on a large sheet of aluminum foil and coat liberally with spice rub on all sides.
- Place a metal pan filled with water at the end of the smoker's cooking chamber closest to the firebox. Place ribs directly on the grate of your cooking chamber and close the smoker. Open the vents at both ends of the smoker.
- Add a chunk or two of smoking wood to the firebox each half hour to create a stream of thin but visible smoke that is somewhat blue in appearance. Too much wood may result in thick, gray smoke. If this happens, open the smoker and clear the smoke out, waiting to close it until you're able to achieve manageable smoke again.
- Maintain the heat by adding additional charcoal as necessary.
- Smoke ribs for 3-5 hours, spraying each hour with water to keep the surface from drying out.
- Cook time will vary based on the size and type of rib (baby backs will cook faster than spareribs). Use a meat thermometer to gauge doneness.
- At 170°F (75°C), remove the ribs from the smoker and place onto a large sheet of aluminum foil. If using barbecue sauce, apply now with a basting brush. Wrap the aluminum foil up to enclose the ribs, and place them back in your smoker for an additional 30 minutes.
- Let meat rest at least 15 minutes off the heat before slicing. Serve with remaining barbecue sauce and preferred sides.
- Enjoy!
Nutrition Facts : Calories 638 calories, Carbohydrate 67 grams, Fat 30 grams, Fiber 4 grams, Protein 21 grams, Sugar 47 grams
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