Carolina Pork Spareribs...

I would smoke the ribs over the apple or cherry wood, I would lean towards apple.

As for rubs, I recently did some ribs with a minimal rub of 40% each kosher salt and 60% medium grind black pepper. Nothing else. http://smoke-n-brew.blogspot.com/2009/12/rib-experiment.html

Another thing I have done lately is to use a rub of 30% each kosher salt and medium ground black pepper, 10% each granulated garlic, dried orange peel, paprika and dry mustard. Simple and tasty.

Here is a good, basic rub recipe-

1 tbsp paprika
1 1/2 tsps salt
1 tsp black pepper
1/2 tsp granulated garlic
1/2 tsp onion powder
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp ground cumin or chili powder

Add a little brown suger if you like, but I prefer rubs without sugar. If I want a little sweetness I add it in the foil and during the last hour or 1/2 hour of cooking.

Can't go wrong with applewood.
I started with Boshizzle's basic rub recipe,it's good to start with.
Lately I've been using less ingredients in the dry rub.

Apple wood, plowboys yardbird, and 2.5-1.5-.5. 2.5 on smoker, 1.5 hours in foil with apple juice, honey, brown sugar(meat side down), 30 minutes out of foil meat side up. Bones should pull back nicely and you are in for a treat. Good luck!

What are Carolina Pork ribs?

cbagby64 said:

Apple wood, plowboys yardbird, and 2.5-1.5-.5. 2.5 on smoker, 1.5 hours in foil with apple juice, honey, brown sugar(meat side down), 30 minutes out of foil meat side up. Bones should pull back nicely and you are in for a treat. Good luck!

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What he said. Carolina Ribs to me are either a vinegar based sauce or a mustard base sauce like I'm doin today.:wink:

Carolina ribs are my specialty. I buy 6 racks, and I butcher the ones out of my whole hog and smoke them seperatly above the hog to give a little appetizer.

I brine the ribs 6-12 hours beforehand with the same sauce i inject, and use on the whole hog.

apple cider vinegar,
pressed apple cider,
sugar
salt,
crushed red pepper, may have to grind to fit fit through injector needle
black pepper,
white pepper,
worchestershire, and
texas pete

Sorry dont have exact proportions. Ive been eyeballing it for 10 years. Ill make another batch and measure it.

Before they go on the grill I have injected my carolina ribs between the bone with the same sauce.

Do not use maple! Its good for bacon and pancakes but bacon is the only meat you want to taste like bacon.

If your using apple in your marinade, brine, and sauce, use apple wood. If you only have apple chips use a mild wood like oak (lots in carolina). To keep the applewood flavor, stay away from hickory, alder, mesquite, pecan. They dont go well with it.

You were also asking about a rub. Rub carolina ribs lightly. You have alot of flavor with the sauce you put too many ingredients in your rub your taste buds get lost

This seems pretty close to perfect for carolina ribs. Just get rid of the cumin/chili powder. and no sugar!

Boshizzle said:

Here is a good, basic rub recipe-

1 tbsp paprika
1 1/2 tsps salt
1 tsp black pepper
1/2 tsp granulated garlic
1/2 tsp onion powder
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp ground cumin or chili powder

Add a little brown suger if you like, but I prefer rubs without sugar. If I want a little sweetness I add it in the foil and during the last hour or 1/2 hour of cooking.

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I also am doing two slabs this weekend. One will be char siu marinated (Bob aka Landarc's recipe) and will be trying out some Todd's Cajun dirt on the other.

Bbq Bubba said:

What are Carolina Pork ribs?

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I believe he is referring to a brand, not a cooking method.

There is a brand named "Carolina Pork"

Does anyone do a few hour soak in one part white vineger and one part apple juice?