Smoked Ribs with Carolina-Style BBQ Sauce

This easy Smoked Ribs with Carolina-style BBQ Sauce recipe delivers tender, smoky ribs with a rich, tangy sauce. Perfect for any BBQ lover, it’s a simple yet flavorful meal that’s sure to impress. You can adjust the spice levels with common ingredients, making it a versatile dish for any occasion!

Ingredients Needed:

Rub:

• 1/4 cup ancho chili powder
• 2 tablespoons Spanish paprika
• 2 tablespoons freshly ground black pepper
• 2 tablespoons dry mustard
• 2 tablespoons kosher salt
• 2 tablespoons ground coriander
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 2 teaspoons chile de Arbol
• 2 racks of St. Louis-style pork ribs, 12 ribs each, membrane removed
• 1/4 cup canola oil

Mop:

• 2 cups cider vinegar
• 2 tablespoons light brown sugar
• 1/2 teaspoon cayenne powder
• A few dashes of hot pepper sauce (recommended: Tabasco)
• 1 tablespoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• A mix of hickory and applewood chips
• 1 quart apple cider
• North Carolina Barbecue Sauce

Carolina Style BBQ Sauce:

• 1/4 cup canola oil
• 2 medium Spanish onions, coarsely chopped
• 6 cloves garlic, coarsely chopped
• 2 cups ketchup
• 2/3 cup water
• 1/4 cup ancho chili powder
• 2 tablespoons paprika
• 2/3 cup Dijon mustard
• 2/3 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 canned chipotle chiles in adobo, chopped
• 1/4 cup dark brown sugar
• 2 tablespoons honey
• 2 tablespoons molasses
• Kosher salt and freshly ground black pepper

How To Make Smoked Ribs with Carolina-Style BBQ Sauce Recipe?

1. Prepare the Rub: Mix all the spices in a small bowl. Brush the ribs with canola oil and coat with the spice mix. Wrap in plastic wrap and refrigerate for 12 hours.
2. Prepare the Mop: Combine 475ml cider vinegar, 30g brown sugar, cayenne, hot sauce, salt, and pepper in a pot. Simmer until the sugar dissolves. Let cool to room temperature.
3. Prepare the Ribs: Remove the ribs from the fridge 45 minutes before smoking. Preheat the smoker to 220°F. Add wood chips and 950ml apple cider to the smoker.
4. Smoke the Ribs: Place the ribs on the smoker rack. Smoke for 6 hours, brushing with the mop every hour for the first 5 hours. In the last hour, brush with BBQ sauce every 10 minutes. Remove ribs from the smoker.
5. Make the BBQ Sauce: Heat 60ml canola oil in a pan. Add onions and cook for 3-4 minutes until soft. Add garlic and cook for another minute. Stir in ketchup and water, bring to a boil, and simmer for 5 minutes.
6. Simmer the Sauce: Add chili powder, paprika, mustard, cider vinegar, Worcestershire sauce, chipotle chiles, brown sugar, honey, and molasses. Simmer for 10 minutes until thickened.
7. Blend the Sauce: Let the sauce cool slightly, then blend until smooth. Season with salt and pepper. Cool to room temperature.

Recipe Tips:

• Remove the Rib Membrane: Make sure to remove the thin membrane from the back of the ribs. It helps the rub penetrate the meat and makes the ribs more tender.
• Let the Ribs Come to Room Temperature: Take the ribs out of the fridge about 45 minutes before cooking. This helps them cook more evenly.
• Control the Smoker Temperature: Keep the smoker temperature steady at 220°F. Too high or low can affect the tenderness and flavor of the ribs.
• Use a Good Mop Sauce: Brush the mop sauce on the ribs every hour for the first 5 hours to keep them moist and flavorful.
• Cook Slowly for Best Results: Smoking the ribs low and slow is key to getting them perfectly tender and infused with smoky flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover ribs to cool to room temperature. Then, put them in an airtight container and refrigerate for up to 3 days.
• Freeze: Wrap the ribs tightly in plastic wrap and foil, then freeze for up to 3 months.
• Reheat: Heat the ribs in a skillet over medium heat, adding a bit of water or BBQ sauce. Warm for 5-7 minutes, flipping occasionally.

Nutrition Facts:

• Calories: 330 kcal
• Total Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 600mg
• Potassium: 400mg
• Total Carbohydrate: 10g
• Dietary Fiber: 1g
• Sugars: 8g
• Protein: 25g

Try More Bobby Flay Recipes:

• Yucatan Chicken Puffy Tacos with Peanut-Red Chili BBQ Sauce and Red Cabbage Slaw
• Santa Maria-Style BBQ Tri-Tip
• Prime Rib with Red Wine-Thyme Butter Sauce
• Roast Prime Rib with Thyme Au Jus