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Carolina Style Ribs

Carolina Style Ribs

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Steve Watson

Mustard based sauces are definitively South Carolina. This one will definitely satisfy your needs. This is for the big fatty ribs, not the baby backs. Do not trim the fat from the ribs. This method renders out fat and keeps ribs moist. If you do not have a smoker available, this can also be done in the oven.

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Nutrition

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  • Calories:
  • 750 kcal
  • 37%
  • Fat:
  • 50.5 g
  • 78%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 48.8 g
  • 98%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 3406 mg
  • 136%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, whisk together the brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses and mustard. Season with granulated garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
  2. Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
  3. Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side.
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Reviews

HATESPYWARE
16
2/13/2005

Dissapointing. Tasted like mustard, but not like the Carolina bbq sauces I recall. I will stick to the Carolina Treat branded bottled sauce for now.

BOSQUEFLORES
9
12/5/2004

The good bbq coming out of South Carolina uses the type sauce referred to as "old style." That is the best. There are some ketchupy sauces used in the upstate and the some commercial folks use a mustard base neither of of which should be used with pork. For the real deal, stick with "old style."

SNUGGLESH83
9
2/2/2004

I really enjoyed your recipe it was very tasy and a little spice and my family loves spicy foods but it wasn't over spicy I thought it was very exclent.