Smoked Ribs with Carolina-style BBQ Sauce

  • For the rub
  • 1/4 cup ancho chilli powder
  • 2 tablespoons Spanish paprika
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons dry mustard
  • 2 tablespoons salt
  • 2 tablespoons ground coriander
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 2 teaspoons chile de arbol
  • 2 racks St. Louis-style pork ribs, 12 ribs each, membrane removed
  • 1/4 cup canola oil
  • For the mop
  • 2 cups cider vinegar
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon cayenne powder
  • Few dashes hot pepper sauce (recommended: Tabasco)
  • 1 tablespoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Mix of hickory and applewood chips
  • 1 quart apple cider
  • North Carolina Barbecue Sauce, recipe follows
  • For the Carolina style BBQ sauce
  • 1/4 cup canola oil
  • 2 medium Spanish onions, coarsely chopped
  • 6 cloves garlic, coarsely chopped
  • 2 cups ketchup
  • 2/3 cup water
  • 1/4 cup ancho chilli powder
  • 2 tablespoons paprika
  • 2/3 cup Dijon mustard
  • 2/3 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 canned chipotle chiles in adobo, chopped
  • 1/4 cup dark brown sugar
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • Salt and freshly ground black pepper
1) Combine all the rub spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in cling film and refrigerate for at least 12 hours.

2) In a large saucepan over a low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Allow to cool to room temperature.

3) Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat the smoker to 105C. Put the apple cider in a small heatproof pan in the smoker.

4) Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina BBQ sauce every 10 minutes. Remove the ribs to a serving platter and serve.

For the North Carolina BBQ sauce:
1) Heat the oil over a medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.

2) Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Stored in a tightly sealed container the sauce will keep for 1 week in the refrigerator.

Rule the Kitchen with More Recipe Faves

Neely's BBQ Pork Spare Ribs
Neely's BBQ Pork Spare Ribs
Matt's Mom's Barbecue Ribs
Matt's Mom's Barbecue Ribs
Now playing...
Memphis-Style Hickory-Smoked Beef and Pork Ribs
Memphis-Style Hickory-Smoked Beef and Pork Ribs
Dry-Rub BBQ Side Ribs