Carolina Pork Spareribs...

tmkshew · 01-31-2010, 12:57 PM

I smoked my first pork shoulder last week.

It turned out pretty good.

Even with the snow we got this weekend, I'm going to try my second smoke today.

I'm smoking Carolina Pork Spare ribs.

I was wondering if anyone could recommend any good dry rubs?

Any smoking tips? I have maple, cherry, and apple wood. Let me know if you have any good suggestions.
I want to try two different rubs since I'm smoking 2 racks.

I am using a 18.5" WSM smoker!

I'll be sure to post before and after pictures...

Thanks for the help brethren.

landarc · 01-31-2010, 01:05 PM

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/200...xperiment.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.

Boshizzle · 01-31-2010, 01:08 PM

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.

Phubar · 01-31-2010, 01:11 PM

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.

cbagby64 · 01-31-2010, 01:40 PM

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!

Bbq Bubba · 01-31-2010, 04:04 PM

What are Carolina Pork ribs?

Garyclaw · 01-31-2010, 04:38 PM

Quote:

Originally Posted by cbagby64

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

jeffboyette · 02-02-2010, 10:58 AM

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.

jeffboyette · 02-02-2010, 11:00 AM

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!

Quote:

Originally Posted by Boshizzle

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.

deguerre · 02-02-2010, 11:24 AM

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.

SirPorkaLot · 02-02-2010, 12:22 PM

Quote:

Originally Posted by Bbq Bubba

What are Carolina Pork ribs?

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

There is a brand named "Carolina Pork"

americanwapiti · 02-02-2010, 02:41 PM

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

01-31-2010, 12:57 PM	#1
tmkshew Knows what a fatty is. Join Date: 01-09-10 Location: Baltimore, MD	Carolina Pork Spareribs... I smoked my first pork shoulder last week. It turned out pretty good. Even with the snow we got this weekend, I'm going to try my second smoke today. I'm smoking Carolina Pork Spare ribs. I was wondering if anyone could recommend any good dry rubs? Any smoking tips? I have maple, cherry, and apple wood. Let me know if you have any good suggestions. I want to try two different rubs since I'm smoking 2 racks. I am using a 18.5" WSM smoker! I'll be sure to post before and after pictures... Thanks for the help brethren. __________________ UGLY DRUM SMOKER, 22.5" Weber OneTouch Gold, 18.5" WSM (Weber Smokey Mountain)

01-31-2010, 01:05 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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/200...xperiment.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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-31-2010, 01:08 PM	#3
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	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. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. Last edited by Boshizzle; 01-31-2010 at 02:30 PM..

01-31-2010, 01:11 PM	#4
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	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. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

01-31-2010, 01:40 PM	#5
cbagby64 Full Fledged Farker Join Date: 04-21-09 Location: Urbandale, IA	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! __________________ Albino Rhino BBQ

01-31-2010, 04:04 PM	#6
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	What are Carolina Pork ribs? __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

02-02-2010, 10:58 AM	#8
jeffboyette Full Fledged Farker Join Date: 01-31-10 Location: Waldorf, MD	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.

02-02-2010, 11:24 AM	#10
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	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. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

02-02-2010, 02:41 PM	#12
americanwapiti Found some matches. Join Date: 02-01-10 Location: Farmington, MN	Does anyone do a few hour soak in one part white vineger and one part apple juice?

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