Coleslaw is just one of those things you need to have during the summer or with any type of BBQ food. It is such a basic kind of food that it often is overlooked. At the same time because of its simplicity, it can be …
The rib sauce is almost as important as the ribs themselves. This one is a crowd-pleaser. It’s tangy, mustardy, sweet and it is like a golden drop of sun. Its a great sauce for ribs but it can also work well for chicken or for …
Carolina pulled pork can be broken down into two parts. The first one being Eastern Carolina BBQ which is used with a clear vinegar-based sauce. The second is Western Carolina BBQ which also uses a vinegar-based sauce with additions of Ketchup and Molasses.
These sauces are used for mopping while smoking the meat to keep it moist. I usually mop the meat every hour on the hour. I prepare the sauce as directed and put it into a plastic squirt bottle or mason jar. The base Carolina BBQ sauce usually includes a good apple cider vinegar, Brown sugar, kosher salt, and red pepper flakes. There are many variations to it like additions of Texas Pete hot sauce Worcestershire sauce, molasses and large amounts of ketchup. I like to keep mine as traditional as possible. Also, keep some mop sauce on the side to add to the meat when it is done.
Carolina BBQ Vinegar Sauce
As far as meat choices go I would always use a Boston Butt (Pork Shoulder) for this particular recipe. This cut of meat has a bone in it. I trim off the excess fat (the fat cap on the bottom) before I apply the rub. Just don’t go too crazy doing this because some of the fat will render and aid in moisture retention. Traditional Eastern Carolina Pulled Pork uses a simple rub of Kosher salt and freshly cracked black pepper. Rub it all over the meat and that’s it. I smoke it around 225 for 1 ½ hours per pound of meat.
Salt and Pepper Rub
What type of wood should you use for Carolina BBQ? Well sticking with tradition you should always use some Oakwood when smoking. I smoke my pulled pork with hickory but with some small additions of cherry. I really like the aroma and flavors than can only be described as salty bacon from which hickory produces. Cherry adds a small amount of sweetness and an added layer of complex smoke flavor to the meat.
Hickory Wood Chips
Once the internal temperature hits above 160 just double wrap it with some aluminum foil and continue cooking it over indirect heat. The moment you hit around 180-195 internal temperature is when you will pull it off the smoker wrap it inside some towels and let it rest for around 1-2 hours. Some people will also throw it in a cooler. Grab yourself some meat claws, forks or use your hands to pull apart the meat. The bone should pull right away from the meat. Then chop it up slightly for that beautiful Carolina style BBQ. Just don’t forget the sauce. Enjoy!
Preheat your smoker/grill to 225 degrees Fahrenheit
Trim off excess fat (Fat Cap) from the bottom of the Pork Shoulder.
Use a small bowl to mix the rub ingredients and generously apply it to the Pork. Then place the pork into the smoker for about 10-12 hours or until internal temp reaches 160 degrees Fahrenheit. Then wrap twice in aluminum foil leave in the smoker until internal temp reaches 190 degrees Fahrenheit.
In a bowl mix all ingredients for Carolina BBQ Vinegar sauce (Easter or Western). Use as mopping sauce every hour.
Take the pork shoulder off the smoker and wrap in towels and set aside for approximately one hour. Pull the bone out from the pork. Use either meat claws or forks to pull the pork apart. Serve with your preferred Carolina BBQ Sauce and enjoy.
Notes
Use your preferred wood for smoking. Prepare the bbq vinegar sauce a day before use to aid in blending the flavors together.
I never even knew that a white BBQ Sauce could ever exist. But here we are! This sauce is not really over the top at all. It pairs extremely well on some chicken whether you smoke it or not (I recommend smoking it). You could …
Cooking meat over fire has its perks, but how do you do it? Most people who want to get into grilling always ask themselves ‘which grilling method works best for me?’ Is it charcoal, wood or propane? While there is no real right or wrong …
So I am sitting here actually in the foil phase of my rib cooking and I smell like I am smoked. I even joked with my own wife about my new fragrance. She didn’t find it as funny as I did. My first run-in with ribs was at a local restaurant and they were phenomenal! That fall off the bone style of ribs is to die for. The only thing about the restaurant is that they don’t get that great smoky flavor. Doing this at home is fun but will cost you your Sunday.
The Prep:
The most popular ribs you will find in any major grocery store is baby back ribs. They come from the top near the spine of the hog. They are concave or curved shaped compared to St. Louis Style ribs. Now St. Louis Style ribs do give you a bit more meat in comparison. They come from the whole rack of spares and they are also normally thicker. Start by removing the membrane that is located on the bone side of both cuts. Pat dry it down with paper towels and a paper towel to grab a hold of the membrane to rip it off.
The Rub:
Then use your favorite rub. They are all pretty good. Try them all out store-bought or even homemade. There are many variations to a good rub some are spicier while others are more on the sweet side. I used McCormick’s Applewood BBQ Rub. Its got a slightly smokey flavor to it. You can get it righthere if you would like to try it as well.
The Smoke Phase:
For my ribs, I always smoke them for at least three hours this will ensure lots of smoky flavors. Keep the temperature between 225 degrees Fahrenheit and 250 degrees Fahrenheit while smoking. You can use any type of wood really. The only one I would suggest to stay away from for ribs is mesquite. It is more reserved for beef.
Foil Phase:
Most importantly is the Foil phase! Wrap the ribs up in some aluminum foiland add a small amount of honey, butter, and brown sugar. This will keep those ribs moist while they cook and help tenderize them for two hours. At this point, you will want the temperature to be at 250 degrees Fahrenheit. The bones will be exposed about a half-inch to an inch once the meat has pulled back. This is how you know the foiling phase is done.
Glazing Phase:
Glazing them over for one hour is the final step in perfect ribs. Take them out of the foil wrap and use your choice of BBQ sauce or go without. It’s really up to you. Use a brush and paint those ribs every so often for the last hour. It never hurts to add more smoke to them either. Grab plenty of napkins and enjoy!
Set smoker up with manufacturers' instructions. Choose your wood/ pellets of choice to smoke. bring temperature between 225-250 degrees Fahrenheit.
Prepare meat by placing it bone side up and remove the membrane with a paper towel.
Spread rub evenly on both sides of ribs using a shaker bottle.
Smoke ribs inside the smoker for 3 hours.
Place ribs inside aluminum foil with Brown sugar, Butter and honey. Wrap it up and place it back onto the smoker for 2 hours. Meat side down.
Unwrap the foil and discard. Then place the ribs back onto the smoker for one hour. Glaze it with your preferred BBQ sauce with 1/2 hour left. Check internal temp for 200 degrees Fahrenheit. Serve and enjoy.
Notes
I like using either apple or cherry wood for the smoke flavor profile its sublte and sweet.
Keyword BBQ, bbq ribs, st. louis style ribs
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