This recipe uses smoked pork ribs from brisket. Although they are less fleshy and contain more connective tissue using dry marinade and a special mixture for smoking ribs will be incredibly fragrant, juicy and delicious. If you wish, you can of course replace them with more expensive and fleshy ribs with loin. Serve the sauce to the dish North Carolina is one of the many types of barbecue sauces, which differs from others in a more mustard taste than tomato. Share with friends: 
Time: 7 hours plus pickling time Difficulty: easy Servings: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Smoking mix
- 2 straight rectangular cuts of pork ribs, 12 ribs per each, remove the connecting film
- Mix of wood chips of hickory and apple tree
- 1 liter apple cider
- North Carolina BBQ Sauce recipe see below
BBQ Sauce North Carolina
- 1/4 Art. rapeseed oil
- 2 medium onions, chopped
- 6 cloves of garlic, chopped
- 2 tbsp. ketchup
- 2/3 Art. water
- 1/4 Art. chili powder with pepper blanched
- 2 tbsp. l paprika
- 2/3 Art. Dijon mustard
- 2/3 Art. cider vinegar
- 2 tbsp. l Worcester sauce
- 2 canned chipotle peppers in adobo sauce, chopped
- 1/4 Art. brown sugar
- 2 tbsp. l honey
- 2 tbsp. l molasses
Dry rubbing marinade
- 1/4 Art. chili powder with pepper blanched
- 2 tbsp. l paprika
- 2 tbsp. l ground black pepper
- 2 tbsp. l mustard powder
- 2 tbsp. l coarse salt
- 2 tbsp. l ground coriander
- 1 tbsp. l dried oregano
- 1 tbsp. l ground zira
- 2 tsp ground chili de arbola
- 1/4 Art. rapeseed oil
- Combine all the spices in a small bowl.
Glaze for frying meat
- 2 tbsp. cider vinegar
- 2 tbsp. l brown sugar
- 0.5 tsp cayenne pepper
- A few drops of hot sauce (e.g. Tabasco)
- 1 tbsp. l salt
- 1/4 tsp ground black pepper
Recipes with similar ingredients: pork, barbecue sauce, chili seasoning, pepper de arbol, paprika, mustard powder, coriander, oregano, cumin, ground cayenne pepper, Dijon mustard, apple cider vinegar, Worcestershire sauce, brown sugar, ketchup, molasses, honey
Recipe preparation:
- Dry rubbing marinade. Lubricate ribs on both sides. oil and grate seasoning mixture. Then wrap in cling film and put in the refrigerator for at least 12 hours.
- Mix for smoking. In a large saucepan over low heat. bring all the ingredients of the smoking mixture to a boil. Cook until complete dissolution of sugar. Then cool to room temperature. temperature.
- Remove the ribs from the refrigerator and leave them for 45 minutes at room temperature. Pour the hickory mixture into the smokehouse apple trees in accordance with the recommendations on the package. Preheat smokehouse to a temperature of 105 ° C. Pour into a small pan apple cider and place in the smokehouse.
- Lay the ribs on the grate of the smokehouse and smoke for 6 hours, lubricating them with a prepared mixture for frying every hour in the first 5 hours. During the last hour of smoking every 10 minutes grease the ribs with a North-style barbecue sauce Caroline.
- When the ribs are ready, put them on a dish and Serve. North Carolina Style Pork Shovel Smoke Recipe.
BBQ Sauce North Carolina
In a saucepan with a thick bottom over moderate heat, heat the oil. Sprinkle the onions and fry until soft for about 3 to 4 minutes. Add garlic and fry another 1 minute. Then pour in ketchup and water, bring boil and simmer for 5 minutes. Add the remaining ingredients and cook another 10 minutes, periodically stirring until thickened. Then cool the sauce for 5 minutes. Gently pour the mixture into the bowl of the food processor and grind everything to a smooth mass. Salt and pepper to taste and pour into a bowl. Cool to room temperature. Sauce can keep refrigerated in tightly closed containers for weeks.
