CAROLINA GOLD BBQ
After my recent trip to Charleston, South Carolina where I had the most amazing BBQ ribs and pulled pork served with a golden BBQ sauce, I knew this was something I had to try to make at home. The sauce was Tangy, Sweet, & Spicy all at the same time, and I loved it! So, after quite a bit of research, here's my attempt at making Carolina Gold BBQ.
Ingredients
Dry Rub:
- 2 tbsp. Light Brown Sugar
- 1 tbsp. Paprika
- ½ tsp. Cayenne Pepper
- 1 tbsp. Garlic Powder
- 1 tbsp. Onion Powder
- 1 tbsp. Ground Black Pepper
- 2 tsp. Kosher Salt
Carolina Gold BBQ Sauce
- 1 cup Plain Yellow Mustard
- ¾ cup Brown Sugar
- ¼ cup Honey
- 2 tbsp. Butter
- ½ cup Apple Cider Vinegar
- 1 tbsp. Worcesterschire Sauce
- 1 tsp. Salt
- ½ tsp. Ground Black Pepper
- 1 ½ tsp. Crushed Red Pepper Flakes (Optional *Use less if you can't handle spicy, because this does pack some heat.)
Instructions
Dry Rub:
- Mix all above 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.
Carolina Gold BBQ Sauce
- 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.
CAROLINA GOLD BBQ
- In this recipe, 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.
Video
Notes
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