Okay, votes have been tallied!
First there were 12, then there were three, and then…after 3 rounds of tie-votes (Gahh!) we have a winner!
Now to send it to my graphic artist (she’ll make the sub-title bigger, by the way.)
Looking at about 30 days to release date!
Here’s a little preview recipe…
Carolina Gold Baby Back Ribs
Now, mustard barbecue sauces are completely different than your regular red sauces, obviously, but not just due to the mustard. They’re also much, much tangier, especially the Carolina ones, than the average joe sauces, too.
- 1 rack baby back pork ribs, (rinse, pat dry, remove sinew from back)
- 1/2 Cup Dry Rub
- South Carolina Gold Sauce (see below)
Place a large sheet of foil, several inches longer than the ribs at each end, onto working surface dull side-up. Spray center with non stick spray. Place ribs, meat side-up, onto foil. Coat with a little over half of the dry rub, coating well.
Turn ribs over, making sure they are in the center, and coat bone side with rest of rub. Bring long-edged sides of foil up to meet and carefully roll down to meet the top of the ribs.
Fold ends of foil inward like an envelope and roll up. It should be a nice closed package touching the meat. Just be careful not to tear the foil. You want it sealed closed.
Place rib package onto foil-lined baking sheet folded side-up (meat side-down). Let rest and preheat smoker.
Pop into preheated 300º F smoker for 2½ hours.
Remove ribs from foil, coat well with 1/2 of the sauce. Increase smoker temp to 350º F.
When smoker reaches 350, return the ribs, uncovered, and smoke for 5 minutes, bone up.. Flip the ribs over, and baste with rest of sauce. Smoke for 5 minutes longer.
Remove from smoker and let rest at least 10 minutes.
Slice into serving-sized pieces and serve hot with any extra sauce if desired.
South Carolina Gold Sauce
- ½ Gal. yellow mustard ½ Gal. cider vinegar
- 1 C light brown sugar 2 Tbsp. sea salt
- ¼ C Worcestershire 2 Tbsp. black pepper
- ¼ C hot sauce (to taste)
For each of these recipes, combine ingredients, heat to a low simmer, and cook 20-30 minutes, stirring often.
Chill for at least 24 hours (72 is better) before using.