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First smoke - Page 2

post #21 of 30
Originally Posted by Chef JimmyJ View Post


This is more of an Eastern North Carolina style Finishing Sauce...


2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice


Combine all and whisk well. Let rest, at room temp, a minimum of 30 minutes for the flavors to meld together. Or bring just to a simmer and remove from heat...JJ

Sorry to high jack the thread but thanks for the carolina sauce recipe , I've been looking for a new one and this might give the flavor I am hunting for. What do you usually do for a carolina style rub?  Also my wife and I like a tangy and kind of spicy carolina style so I will def. be adding more cayenne is 1Tbsp too much?

post #22 of 30

You can use more Cayenne is you wish. Red Pepper Flake is most commonly used for adding heat in North Carolina. Here is a North Carolina Style Rub I like...JJ


Carolina Q Dust 


1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder 

1T Granulated Garlic

1T Granulated Onion

1T Mustard Powder

1T Grnd. Black Pepper

1T Grnd. White Pepper

1tsp Cayenne Pepper, or more as desired.

1tsp Grd. Cumin

1tsp Dry Thyme, rubbed


Makes about 1 Cup. This has some Heat from the the jar but mellows when Smoked. If too Hot, reduce the Black, White and Cayenne Pepper.


Apply your desired amount of Dust to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Dust and go into your pre-heated Smoker...


post #23 of 30

awesome thanks. Can I just use 2 T of black pepper or does the white pepper add a different flavor profile?

post #24 of 30

The White Pepper has a different flavor. It would be better to leave it out rather than double the Black Pepper. Doubling the Black Pepper would make the rub quite a bit hotter in a pungent way...JJ

post #25 of 30

Lesson learned for a first time rubber. Rub your meat down in a bowl or large pan, other wise it gets everywhere and the misses aint too happy.

post #26 of 30
Originally Posted by Surgetek View Post

Mine was a boneless butt. I am thinking I will get a bone in next time.

I always go bone in!!!   Try it out.

post #27 of 30
Thread Starter 
I'm going for my second tomorrow.

Heading to my uncles in the afternoon. If I time it right the rest period will be the drive up.

Do you guys time the first stage of ribs or do you go by something else? I think I did 2 or 3 last time I have to look. I think I did 3 then 2 wrapped and 1 rest.
post #28 of 30

I never use the Texas Crutch (foiling).  I like a nice sturdy bark on my ribs.  Never had anything but juicy tender ribs going all the way without the foil. 



post #29 of 30
Thread Starter 
I may try no foil when I am staying home. I think the drippings in the foil were great for sauce too.
post #30 of 30

Makes a great sauce for sure but the foiling will then  steam the meat in it's juices.....makes for a soft mushy bark in my not so humble opinion!  :biggrin:

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