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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-31-2010, 12:57 PM | #1 |
Knows what a fatty is.
Join Date: 01-09-10
Location: Baltimore, MD
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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.
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UGLY DRUM SMOKER, 22.5" Weber OneTouch Gold, 18.5" WSM (Weber Smokey Mountain) |
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01-31-2010, 01:05 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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[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] |
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01-31-2010, 01:08 PM | #3 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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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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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. Last edited by Boshizzle; 01-31-2010 at 02:30 PM.. |
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01-31-2010, 01:11 PM | #4 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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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.
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01-31-2010, 01:40 PM | #5 |
Full Fledged Farker
Join Date: 04-21-09
Location: Urbandale, IA
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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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Albino Rhino BBQ |
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01-31-2010, 04:04 PM | #6 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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What are Carolina Pork ribs?
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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 |
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01-31-2010, 04:38 PM | #7 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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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.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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02-02-2010, 10:58 AM | #8 |
Full Fledged Farker
Join Date: 01-31-10
Location: Waldorf, MD
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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. |
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02-02-2010, 11:00 AM | #9 | |
Full Fledged Farker
Join Date: 01-31-10
Location: Waldorf, MD
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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:
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02-02-2010, 11:24 AM | #10 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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.
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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 |
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02-02-2010, 12:22 PM | #11 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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I believe he is referring to a brand, not a cooking method.
There is a brand named "Carolina Pork"
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John |
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02-02-2010, 02:41 PM | #12 |
Found some matches.
Join Date: 02-01-10
Location: Farmington, MN
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Does anyone do a few hour soak in one part white vineger and one part apple juice?
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Tags |
Dry Rub, grilling, pork, ribs, smoker, Spareribs, WSM |
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