Smoked Carolina Ribs
September 28th 2014
Smoked Carolina Ribs
Ingredients:
Dry Rub
-1 TBSP of Cumin, paprika, Ancho, Chipotle, Salt, pepper, brown sugar
-2 TBSP Applewood Rub from Grill mates
1 bag of mesquite wood chips with about 2 cups of water poured over them
10 charcoal briquettes (the ones with the wood chips in the charcoal
2 full slabs of baby back ribs
1 Miller Fortune beer
2 TBSP apple cider vinegar
1 bottle of Trafer Joe's Carolina Gold BBQ sauce
1-2 TBSP canola oil
Directions:
1. Combine all ingredients for dry rub. Make sure ribs are clean and membrane has been removed. Drizzle ribs with canola oil. Sprinkle the ribs with the rub. You want to leave about 1.5 TBSP of rub for the end but otherwise use it all. You don't have to rub it in, just spread it around gently. If you rub it, you might tear the meat.
2. Let ribs come to room temperature while you prepare the smoker. I have an upright electric smoker that I used today.
3. To prepare the smoker, make sure you have enough lava rock on the bottom near the heat source. Add about 6-7 charcoal briquettes on top of the rocks. Bring your wood chips outside. Fill the water pan with 4 cups of water. Add about 2 handfuls of wood chips.
4. Your slabs should be cut so you have 4 half slabs. You want to place them overlapping each other slightly.
5. You will add more wood chips after 30 minutes. After 1 hour of cooking, rotate how the ribs are placed and add more wood chips. Add about 1/2 the beer to the water pan with a little more water. At the 1:30 mark you will add another handful or 2 of wood chips. So every 30 minutes you are adding chips.
6. At the 2 hour mark, take your ribs off. Make 2 strong foil pouches that you can put 2 half slabs in.
7. Mix together 2 TBSP Carolina gold sauce, about 1/2 cup beer, and 2 TBSP apple cider vinegar. You want to drizzle the ribs with this liquid slowly. I used a brush and drizzle it over. You want to do it slowly to where you can see the ribs absorbing the sauce and not too much dripping in the foil.
8. Fold up your pouches nice and tight and put them back on the smoker. Add the remaining charcoal briquettes and another handful of wood chips.
9. Let the ribs cook in the foil for about 1.5 to 2 hours.
10. When you unwrap them from the foil, add the remaining woodchips to the bottom and sprinkle with the remaining dry rub. Let cook for another 30 minutes.
11. Serve with the Carolina Gold bbq Sauce. You could also brush some on the ribs at the end so the sauce begins to caramelize on the ribs. It depends how you and your guests like their ribs.
I served this with brussel sprouts today. I bought the brussel sprout stalk from Trader Joes, sliced off each one and then sliced each into 3. I added them to a throw-away foil pan with 6 TBSP butter, Lawry's season salt, 2 packets of Truvia, and chili powder. Toss them up and cook them on the top rack of the smoker for the last 30-45 minutes. Towards the end of cooking you can add about 1.4 cup of chopped pecans for a little sweetness.
I know you are wondering - which wine goes with all this flavor. I didn't have wine with this dish. I had a nice refreshing Fortune beer from Miller. The heat on these ribs makes it tricky to pair with wine. But, if I did have it with wine I probably would have picked a full body Pinot Noir or a Malbec that is more subtle. Try this recipe - it is a keeper.
~Julianne
Smoked Carolina Ribs
Ingredients:
Dry Rub
-1 TBSP of Cumin, paprika, Ancho, Chipotle, Salt, pepper, brown sugar
-2 TBSP Applewood Rub from Grill mates
1 bag of mesquite wood chips with about 2 cups of water poured over them
10 charcoal briquettes (the ones with the wood chips in the charcoal
2 full slabs of baby back ribs
1 Miller Fortune beer
2 TBSP apple cider vinegar
1 bottle of Trafer Joe's Carolina Gold BBQ sauce
1-2 TBSP canola oil
Directions:
1. Combine all ingredients for dry rub. Make sure ribs are clean and membrane has been removed. Drizzle ribs with canola oil. Sprinkle the ribs with the rub. You want to leave about 1.5 TBSP of rub for the end but otherwise use it all. You don't have to rub it in, just spread it around gently. If you rub it, you might tear the meat.
2. Let ribs come to room temperature while you prepare the smoker. I have an upright electric smoker that I used today.
3. To prepare the smoker, make sure you have enough lava rock on the bottom near the heat source. Add about 6-7 charcoal briquettes on top of the rocks. Bring your wood chips outside. Fill the water pan with 4 cups of water. Add about 2 handfuls of wood chips.
4. Your slabs should be cut so you have 4 half slabs. You want to place them overlapping each other slightly.
5. You will add more wood chips after 30 minutes. After 1 hour of cooking, rotate how the ribs are placed and add more wood chips. Add about 1/2 the beer to the water pan with a little more water. At the 1:30 mark you will add another handful or 2 of wood chips. So every 30 minutes you are adding chips.
6. At the 2 hour mark, take your ribs off. Make 2 strong foil pouches that you can put 2 half slabs in.
7. Mix together 2 TBSP Carolina gold sauce, about 1/2 cup beer, and 2 TBSP apple cider vinegar. You want to drizzle the ribs with this liquid slowly. I used a brush and drizzle it over. You want to do it slowly to where you can see the ribs absorbing the sauce and not too much dripping in the foil.
8. Fold up your pouches nice and tight and put them back on the smoker. Add the remaining charcoal briquettes and another handful of wood chips.
9. Let the ribs cook in the foil for about 1.5 to 2 hours.
10. When you unwrap them from the foil, add the remaining woodchips to the bottom and sprinkle with the remaining dry rub. Let cook for another 30 minutes.
11. Serve with the Carolina Gold bbq Sauce. You could also brush some on the ribs at the end so the sauce begins to caramelize on the ribs. It depends how you and your guests like their ribs.
I served this with brussel sprouts today. I bought the brussel sprout stalk from Trader Joes, sliced off each one and then sliced each into 3. I added them to a throw-away foil pan with 6 TBSP butter, Lawry's season salt, 2 packets of Truvia, and chili powder. Toss them up and cook them on the top rack of the smoker for the last 30-45 minutes. Towards the end of cooking you can add about 1.4 cup of chopped pecans for a little sweetness.
I know you are wondering - which wine goes with all this flavor. I didn't have wine with this dish. I had a nice refreshing Fortune beer from Miller. The heat on these ribs makes it tricky to pair with wine. But, if I did have it with wine I probably would have picked a full body Pinot Noir or a Malbec that is more subtle. Try this recipe - it is a keeper.
~Julianne
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