30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
South Carolina Mustard BBQ Ribs
South Carolina Mustard BBQ Ribs
South Carolina Mustard BBQ Ribs
⏱8h
👥6
🔥800 cal
Hard
🍽️American
A premium take on South Carolina mustard BBQ ribs, utilizing high-quality ingredients and a slow-smoking technique for exceptional flavor and tenderness. This recipe is for the dedicated BBQ enthusiast.
A premium take on South Carolina mustard BBQ ribs, utilizing high-quality ingredients and a slow-smoking technique for exceptional flavor and tenderness. This recipe is for the dedicated BBQ enthusiast.
Prepare the Ribs: Remove the membrane from the back of the St. Louis style pork ribs. Combine all Ribs ingredients in a bowl and rub generously over the ribs. Place ribs on a wire rack set over a baking sheet and refrigerate for at least 8 hours, or preferably overnight.
Make the Mustard Sauce: In a saucepan, combine all Mustard Sauce ingredients. Bring to a simmer over medium heat, stirring until sugar is dissolved. Reduce heat and simmer for 20 minutes, allowing flavors to meld. Strain through a fine-mesh sieve to remove garlic.
Smoke the Ribs: Preheat smoker to 225°F (107°C) using a fruitwood (apple or cherry). Smoke ribs for 3-4 hours, or until tender. Spritz with apple juice every hour to maintain moisture.
Glaze and Finish: During the last hour of smoking, brush ribs generously with Mustard Sauce every 15 minutes, until ribs are sticky and caramelized.
Rest and Serve: Let ribs rest for 15 minutes before cutting and serving.
Ingredients
6
3 lbs1.36 kgSt. Louis Style Pork Ribs
2 tbsp30 mLCoarse Sea Salt
1 tbsp15 mLFreshly Ground Black Pepper
1 tbsp15 mLHungarian Sweet Paprika
1 cup240 mLStone-Ground Mustard
1/2 cup120 mLRaw Apple Cider Vinegar
1/4 cup60 mLDemerara Sugar
2 tbsp30 mLImported Worcestershire Sauce
1 tbsp15 mLHabanero Hot Sauce
2 cloves10 gGarlic-minced
1/2 tsp2.5 mLSmoked Paprika
Equipment
Smoker
Wire Rack
Saucepan
Mixing Bowls
Whisk
Fine-Mesh Sieve
Instructions
Prepare the Ribs: Remove the membrane from the back of the St. Louis style pork ribs. Combine all Ribs ingredients in a bowl and rub generously over the ribs. Place ribs on a wire rack set over a baking sheet and refrigerate for at least 8 hours, or preferably overnight.
Make the Mustard Sauce: In a saucepan, combine all Mustard Sauce ingredients. Bring to a simmer over medium heat, stirring until sugar is dissolved. Reduce heat and simmer for 20 minutes, allowing flavors to meld. Strain through a fine-mesh sieve to remove garlic.
Smoke the Ribs: Preheat smoker to 225°F (107°C) using a fruitwood (apple or cherry). Smoke ribs for 3-4 hours, or until tender. Spritz with apple juice every hour to maintain moisture.
Glaze and Finish: During the last hour of smoking, brush ribs generously with Mustard Sauce every 15 minutes, until ribs are sticky and caramelized.
Rest and Serve: Let ribs rest for 15 minutes before cutting and serving.
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