By Scott Bartlow

Carolina Ribs

Serves: 10 people"
Cook Time: 3 - 4 hours
Skill:
Intermediate
Method:
Smoked
Food:
Pork
Carolina Ribs

Ingredients

  • Main

Instructions

  1. 01

    Set up your Kamado Joe for indirect cooking with the SloRoller or heat deflectors and get the grill temperature to 300°F.

  2. 01

    Trim the pork spare ribs to be squared off and remove the membrane.

  3.  

    Ingredients

    • Pork Spare Ribs
  4. 02

    Add wood chunks for smoking.

  5.  

    Ingredients

    • Wood Chunks (Preferred: Post Oak or Pecan)
  6. 04

    Mix Carolina Rub ingredients together: salt, sugar, brown sugar, ground cumin, chili powder, black pepper, cayenne pepper, and garlic powder.

  7.  

    Ingredients

    • 1/4 cup paprika
    • 2 tablespoons salt
    • 2 tablespoons sugar
    • 2 tablespoons brown sugar
    • 2 tablespoons cumin
    • 2 tablespoons chili powder
    • 2 tablespoons black pepper
    • 1 tablespoon cayenne powder
    • 1 tablespoon garlic powder
  8. 05

    Cover ribs in mustard as a binder.

  9.  

    Ingredients

    • Mustard
  10. 06

    Coat ribs with your rub, covering all sides.

  11. 07

    Add ribs to the grill, bone side down, and smoke until you reach a great color and the start of bark formation, between 160-180°F internal temperature.

  12. 08

    After the first hour, spritz ribs with 50/50 apple cider and water mixture.

  13. 09

    As the ribs smoke, prepare your Carolina mop sauce, combine apple cider vinegar, ketchup, brown sugar, cayenne pepper, salt, hot sauce, and rub.

  14.  

    Ingredients

    • 2 cups apple cider vinegar
    • 1/2 cup ketchup
    • 1/2 cup brown sugar
    • 1 teaspoon cayenne pepper
    • 2 teaspoons kosher salt
    • 1 teaspoon hot sauce
    • 1 tablespoon rub
  15. 10

    Once the rib has good bark, we will place it in a foil boat and continue to smoke for the next 2 hours.

  16.  

    Ingredients

    • Aluminum Foil
  17. 11

    As ribs continue to smoke, add the Carolina mop sauce every hour.

  18. 12

    Once you see great caramelization and probe tenderness around 190-205°F internal temperature, pull from the grill & let rest for 10 minutes. Then slice & serve!