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Smoked Ribs with Carolina-Style BBQ Sauce Recipe

Smoked Ribs with Carolina-Style BBQ Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on May 30, 2010

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    While the rub is very flavorful and well balanced, the mop is far too heavy on the Dijon mustard. 2/3 of a cup should be reduced to a few tablespoons due to its very strong flavor. Definitely a good starting base for a great barbecue sauce though!

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  • on May 28, 2010

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    I made the rub, sauce and mop almost per recipe. Washed, timmed and removed membrane on 4 slabs. Gently rubbed and massaged real good THREE days before cooking. Wrapped and froze, brought to room temp on day of cooking. Hubby got a new "toy" smoker accessory to his pit. This was totally new process for us and the ribs were wonderful. I put a lot of seasoning in the heat proof pan along with the recipe to create the humdiity.

    So good,,made me want to smack Bobby for creating the new "smoke" king in our family who now smokes everything...LOL

    GREAT RECIPE!!

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