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North Carolina Ribs

post #1 of 4
Thread Starter 

I tried ribs the other week and they didn't turn out well.  They were dry and didn't have the greatest flavor.  Below is my plan for this Sunday.

 

I have a commercial Carolina style rub that I plan to apply Saturday night, wrap and throw in the fridge over night.  Should I wait until Sunday morning to put the rub on?

I was going with 2-2-1 at 225*.  Throw it in with for two hours.  After 2 hours, wrap in aluminum foil with butter and a half cup of my mop that I plan on using during the last hour (see recipe below).  After that 2 hours, open foil up and mop every 15 minutes for 1 hour.

 

mop recipe

2 cups cider vinegar
2 tablespoons light brown sugar
1/2 teaspoon cayenne powder
Few dashes hot pepper sauce (recommended: Tabasco)
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
 

Please let me know if there is anything you would change on this.

 

Thanks in advance

post #2 of 4

I have found that there really is no difference putting the rub on right before throwing the meat on or doing it a day in advance. The only time I do it in advance anymore is when I am doing the smoke away from home and I know that the prep area isn't ideal. Your plan, the 2-2-1 method is a good one. I don't know that you will get any benefit out of mopping every 15 minutes. I don't mop or spritz so  Ireally cant say. I do know that every time you open the lid/door you'll be loosing heat. You'll get the most flavor out of your mop during the braising stage (foiling).

post #3 of 4
Thread Starter 

Thanks... I will add a full cup in the foil and only mop when I open the foil for the last hour of smoke.

post #4 of 4

I would Marinate the ribs, 12 to 36 hours in a good marinade, then take them out of that marinade and rinse them off, apply a glue, I use honey for the glue, then apply the rub. Wrap in plastic wrap and put in the fridge overnight. In the morning, unwrap, apply more rub if needed, get your smoking set up and warmed up then do the 2 - 2 -1 or 3 - 2 - 1 method.  Makes for the best ribs going.

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