The trick is to smoke the meat and not make the meat smoke
SC MUSTARD RIBS
Date:May 19, 2012 Favorite:Pork Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
This is the real thing: Shealy's BBQ-Sauce. A mustard based BBQ sauce from S.C. A BBQ buddy of mine from the BBQ Bible message board, (Dyal_SC), was nice enough to send me a bottle of his favorite mustard based BBQ sauce.
In addition to the sauce, Dyal_SC also sent me a SC Gamecocks t-shirt which he insisted was an essential part of SC BBQ. As a Yankee doing Southern BBQ and not wanting to risk bad BBQ kharma, I made sure to wear the shirt this day.
I chose a rub from Paul Kirk which used dry mustard, paprika, dark brown sugar, cayenne pepper, celery seed, coriander, garlic powder, thyme, & sea salt.
The rub is ready to mix.
The finished rub.
The 4 racks of St. Louis cut ribs will need to have the fat trimmed on the meat side. On the bone side the skirt meat will need to be removed followed by the silverskin.
The silverskin is removed by sliding a butter knife under one corner of the silverskin & pulling it up. One it is started, a paper towel seems to be the best way to grab & hold onto the sliverskin.
The ribs are rubbed on both sides & get wrapped in cling wrap and refrigerated for 4 hours.
While the smoker is heating the ribs have been removed from the refrigerator & will stay at room temperature for 1 hour before going on the smoker.
The smoker has reached 225 degrees. The ribs are unwrapped & are on the Steven Raichlen Ultimate Rib Rack.
The ribs have been on the smoker for an hour & they are joined by a pan of Boss Hawg's BBQ Baked Beans.
The ribs have been on for 2 1/2 hours & are about to be removed & taken out to the Kitchen to get basted & foiled.
The ribs were basted with 1/4 cup of butter and brushed with the first application of the Shealy's (mustard based) BBQ sauce
The ribs are wrapped in 2 layers of foil & are back on the smoker. I am only cooking them for 1/2 hour in the foil, based on some newer cooking information I found for the so called 3-2-1 method.
The 30 minute cook, yielded ribs which were moist, but not over braised
The ribs are out of the foil & have been brushed with the Shealy's sauce a second time. Now it's back to the smoker for a final hour.
The ribs are done after their final 60 minutes uncovered on the smoker.
The ribs have been cut into 3-4 bone servings & have been brushed for a 3rd time with the Shealy's BBQ Sauce.
The ribs were served with some Memphis Mustard Slaw & Boss Hawg's BBQ Baked Beans.
You can really see the smoke ring from the hickory chunks used for smoking the ribs. I used hickory because I figured the BBQ sauce would be a strong flavor that required a strong wood flavor.
I used some 8-grain multigrain bread, which went very well with the meal.
These ribs were the best ribs I've made. The great flavor of the mustard sauce, the new cooking method, the rub...these all contributed to some truly amazing ribs.
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It has been nearly 2 years since I made some ribs. No explanation just fact. I was planning on making some S.C. style ribs with mustard sauce in the next month or so. Out of the blue a BBQ buddy of mine, who goes by "Dyal_SC" on the BBQ Bible message board sent me some of his favorite mustard based BBQ sauce. Now he knew I like all things mustard, but I'd told no one about my plans to make S.C. style mustard ribs. I was initially rather shocked, but I decided it must be kismet. I figured I'd have no problem finding a recipe for slow smoked S.C. style BBQ ribs. Turns out nothing could have been further from the truth. I ended up piecing things together from various sources, including Dyal_SC. When I began looking through BBQ related cookbooks & websites I found that this wasn't just any mustard based BBQ sauce, it was THE prototypical SC mustard sauce. I began to have performance anxiety about whether I would screw up a good thing due to my lack of experience with this style of rib and the lack of a recipe. I soon straightened myself out. I reminded myself of the strange kismet of the whole thing and that it was meant to be and I should just have fun with it. That is exactly what I did too. I had a ball during this cook with perfect weather and everything went like clockwork. Bottom line: these were the best ribs I've ever made, served with my favorite BBQ beans & coleslaw.