BBQ Ribs

Mix all dry rub ingredients and use as rub for whatever type of meat you are using. This is only enough for 1 rack of ribs, so you may need to double recipe. Also, I used a little canola oil as a binder to help all the seasonings stick to the meat a little better. That, too, is optional.

Preheat saucepan over medium high heat and melt butter in it. Add brown sugar and stir until well-mixed. Add honey, apple cider vinegar, salt, ground pepper and worcesterschire sauce. Mix well. Add mustard and whisk until smooth. Sprinkle in crushed pepper flakes, if desired, and reduce heat. Simmer for 10 minutes and remove from stove top.

In this video, I made pork ribs using a 2-2-1.5 method. It worked great for me, but I'm not an expert on BBQ. Basically, that was 2 hours of smoking, 2 hours wrapped in foil, 1 hour indirect cooking with Carolina Gold Sauce, plus half an hour closer to the flame. Also, you'll notice I'm working with a gas grill because I don't have a smoker. But I was still able to get that smoked flavor by tightly wrapping hickory wood chips in heavy duty aluminum foil. (I first soaked the wood chips in water.) Then, I poked several holes on the top side of the foil to serve as smoke vents. I placed the foiled wood chips directly over the flame on one side of my grill, and by the time my grill reached a temperature of 275º, there was plenty of smoke in that grill. I placed the rack of ribs on the opposite side, where it absorbed all that smoke, and began to slow cook in the indirect heat. One other tip, when it came time to wrap the ribs in foil, I placed a few pats of butter on top of the ribs, drizzled some honey on them, and then sprayed a combination of equal parts water and apple cider vinegar to give it more moisture. The meat did not fall off the bone, but it was juicy and tender. And with that Carolina BBQ Sauce, these ribs were packed with flavor.