Freddy's South Carolina-Style Smoked Ribs (with Carolina Red Bbq Sauce)

Ingredients

• 2 racks (about 3-4 lbs each) Pork spare ribs (Ask butcher to remove membrane or do it at home)
• 3 tablespoons Chili powder (For dry rub)
• 2 tablespoons Garlic powder (1 tbsp for rub, 1 tsp for sauce)
• 2 tablespoons Onion powder (1 tbsp for rub, 1 tsp for sauce)
• 1 tablespoon Paprika (For dry rub; use smoked paprika for oven method)
• 2 tablespoons Ground mustard (1 tbsp for rub, 1 tsp for sauce)
• 1 tablespoon Ground cumin (Optional for rub)
• 1 tablespoon Dried oregano (Optional for rub)
• 1 tablespoon Black pepper (For rub)
• 1 tablespoon White pepper (For rub)
• 1.5 teaspoons Cayenne pepper (1 tsp for rub, 0.5 tsp for sauce)
• 16 ounces Apple cider vinegar (For sauce)
• 16 ounces Tomato puree (For sauce; use ketchup for oven method)
• 0.25 cup (heaping) Dark brown sugar (For sauce; double for oven method)
• to taste Salt (For sauce and rub)
• 2 tablespoons Worcestershire sauce (For sauce (a few glugs))
• as needed Vegetable oil (For soaking cotton balls (smoker method))
• 2-3 Cotton balls (For lighting smoker)
• as needed Lump charcoal (For smoker)
• as needed Oak and hickory wood chips (For smoking)
• 1 cup Apple juice (For basting)
• 0.25 cup Whisky (For oven method (optional))
• 1 teaspoon Liquid smoke (For oven method (optional))
• as needed Aluminum foil (For oven and wok-smoking)

Instructions

1. Prepare the Dry Rub

   In a mixing bowl, combine 3 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 2 tbsp ground mustard, 1 tbsp ground cumin (optional), 1 tbsp dried oregano (optional), 1 tbsp black pepper, 1 tbsp white pepper, and 1 tsp cayenne pepper. Whisk thoroughly.

   Time: PT5M

2. Prepare the Ribs

   Remove the membrane from the back of the ribs by making a small incision under the membrane, gripping with a paper towel, and peeling off. Pat ribs dry with paper towels.

   Time: PT10M

3. Apply Dry Rub and Rest

   Liberally sprinkle the dry rub on both sides of the ribs. Pat down to adhere. Wrap in plastic wrap and refrigerate for at least 4 hours, up to 14 hours.

   Time: PT4H

   Temperature: 4°C

4. Make the Carolina Red BBQ Sauce

   In a saucepan, combine 16 oz apple cider vinegar, 16 oz tomato puree, heaping 1/4 cup dark brown sugar, 1/2 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, 2 tbsp Worcestershire sauce, 1 tsp ground mustard, and a pinch or two of salt. Whisk well. Simmer uncovered on low heat for 1.5 hours, stirring occasionally, until thick and syrupy.

   Time: PT1H30M

   Temperature: Low heat

5. Prepare the Smoker (Outdoor Method)

   Create a well in lump charcoal in your smoker. Soak cotton balls in vegetable oil, light them, and place in the well. Top with more charcoal and surround with oak and hickory wood chips. Install heat deflector if available. Preheat smoker to 225°F.

   Time: PT20M

   Temperature: 225°F

6. Smoke the Ribs (Outdoor Method)

   Place ribs on grill grate (use a rack if available). Close lid. Every 30 minutes, baste with BBQ sauce and spray with apple juice. Smoke for 2.5 to 3.5 hours until meat is tender but not falling off the bone.

   Time: PT3H

   Temperature: 225°F

7. Rest and Serve (Outdoor Method)

   Wrap ribs in foil and let rest for at least 15 minutes before slicing.

   Time: PT15M

8. Wok-Smoking (Indoor/Oven Method)

   Line a large wok with aluminum foil. Add a handful of wood chips. Heat over medium-high until chips start to smoke. Place ribs on a rack above chips, seal tightly with foil, and smoke over medium heat for 10 minutes. Remove from heat and let sit, sealed, for 20 minutes.

   Time: PT30M

   Temperature: Medium-high, then off-heat

9. Oven Cooking (Indoor/Oven Method)

   Place smoked ribs on wire racks. (Optional: pour whisky and a few dashes of liquid smoke over a separate rack of ribs.) Wrap tightly in foil. Bake at 250°F for 2 to 2.5 hours until mostly tender.

   Time: PT2H15M

   Temperature: 250°F

10. Baste and Finish Ribs (Indoor/Oven Method)

    Unwrap ribs. Baste with BBQ sauce every 20 minutes. Continue baking for 1.5 to 2 hours, until sauce is sticky and ribs are tender. For the last 10 minutes, increase oven to 500°F to caramelize sauce. Give a final brush with sauce before serving.

    Time: PT2H

    Temperature: 500°F (last 10 min)

11. Cleanup

    Wash all bowls, utensils, racks, pans, and wipe down surfaces. Dispose of used foil and clean smoker or wok thoroughly.

    Time: PT1H

Nutrition Facts

Calories

800

Protein

40g

Carbohydrates

35g

Fat

55g

Fiber

2g

Ingredient Substitutions

• Instead of Pork spare ribs: Baby back ribs (reduce cook time by 30-45 min)
• Instead of Paprika: Smoked paprika
• Instead of Ground mustard: Yellow mustard (for oven method)
• Instead of Tomato puree: Ketchup
• Instead of Oak and hickory wood chips: Other hardwood chips

Equipment Needed

• Mixing bowls
• Whisk
• Measuring spoons
• Measuring cups
• Saucepan
• Stove
• Plastic wrap
• Paper towels
• Outdoor smoker (egg-style) (optional)
• Wok (optional)
• Oven
• Wire rack
• Spray bottle
• Basting brush
• Tongs
• Knife
• Cutting board

Critical Steps — Do Not Skip

• Remove the membrane from the ribs.
• Marinate ribs for at least 4 hours.
• Simmer BBQ sauce until thick and syrupy.
• Maintain smoker or oven temperature for even cooking.
• Seal wok tightly for indoor smoking.
• Do not overcook—ribs should be tender but not falling apart.

Chef Tips from the Video

• Let ribs come to room temperature for 30 minutes before smoking or baking.
• For extra bark, leave ribs uncovered for the last 30 minutes of cooking.
• Use a sharp knife to slice between bones for clean servings.
• Try different wood chip combinations for unique smoke flavors.

Troubleshooting

Storage

Refrigerator: Store cooked ribs in an airtight container for up to 4 days.

Freezer: Freeze tightly wrapped ribs for up to 2 months. Thaw overnight in refrigerator before reheating.

Room temperature: Do not store cooked ribs at room temperature for more than 2 hours.

Make-Ahead Tips

• Dry rub and refrigerate ribs up to 14 hours in advance.
• BBQ sauce can be made up to 5 days ahead and refrigerated.
• Ribs can be cooked, cooled, and reheated in foil at 300°F for 20 minutes.