Classic Carolina Bbq Rub Food

CAROLINA STYLE RIBS

Carolina Style Ribs image

Mustard based sauces are definitively South Carolina. This one will definitely satisfy your needs. This is for the big fatty ribs, not the baby backs. Do not trim the fat from the ribs. This method renders out fat and keeps ribs moist. If you do not have a smoker available, this can also be done in the oven.

Provided by Steve Watson

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs

Time 4h30m

Yield 10

Number Of Ingredients 15

Ingredients

½ cup brown sugar
⅓ cup fresh lemon juice
¼ cup white vinegar
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
¼ cup molasses
2 cups prepared mustard
2 teaspoons dried minced garlic
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 racks pork spareribs
½ cup barbeque seasoning, or to taste

Steps:

In a medium bowl, whisk together the brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses and mustard. Season with granulated garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side.

Nutrition Facts : Calories 750 calories, Carbohydrate 24 g, Cholesterol 192.4 mg, Fat 50.5 g, Fiber 2.2 g, Protein 48.8 g, SaturatedFat 17.8 g, Sodium 3406.2 mg, Sugar 16.1 g

CLASSIC CAROLINA BBQ RUB

Classic Carolina BBQ Rub image

Make and share this Classic Carolina BBQ Rub recipe from Food.com.

Provided by JoshR

Categories Low Cholesterol

Time 5m

Yield 1 Cup, 1 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup smoked paprika
2 tablespoons salt
2 tablespoons granulated sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon cayenne pepper

Steps:

Combine all ingredients in a small bowl, mix well.
Use as a dry rub on beef, chicken, lamb or pork.
If making ahead of time, store in an air tight container in a cool place for up to six months after preparation.

Nutrition Facts : Calories 422.2, Fat 9.9, SaturatedFat 1.5, Sodium 14266.6, Carbohydrate 92.3, Fiber 21.4, Sugar 56.9, Protein 10.3

CAROLINA BBQ RUB

Carolina BBQ Rub image

I made BBQ rub last night in just a few minutes. It is so EASY to remember and it is soooooo good! REMEMBER, you can always increase or reduce the amount of ingredients as desired to suit your family's taste preferences.

Provided by Laura Geese

Categories Rubs

Time 5m

Number Of Ingredients 10

Ingredients

2 Tbsp salt
2 Tbsp sugar
2 Tbsp brown sugar (i used three - we like a sweet rub)
2 Tbsp ground cumin
2 Tbsp chili powder
2 Tbsp black pepper
2 Tbsp garlic powder
2 Tbsp dried, minced onions
1 Tbsp cayenne pepper
1/4 c paprika

Steps:

1. Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, or pork. ENJOY!

CAROLINA-STYLE BARBECUE CHICKEN

Carolina-Style Barbecue Chicken image

The hallmark of Carolina BBQ is a tangy sauce with a vinegar base and just a little spice, but no tomato product. While Carolina BBQ usually features pork, this recipe shows that the flavors work just as well on chicken. A little melted butter in the sauce helps balance the sharpness of the vinegar and mustard, and adds just enough thickness to cling to the meat.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 tablespoons mustard powder
2 teaspoons hot sauce
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
Vegetable oil, for brushing
1 large tomato, sliced
Prepared macaroni salad, for serving (optional)

Steps:

Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

Nutrition Facts : Calories 425, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 127 milligrams, Sodium 866 milligrams, Carbohydrate 16 grams, Fiber 0 grams, Protein 31 grams

SMOKED RIBS WITH CAROLINA-STYLE BBQ SAUCE

Smoked Ribs with Carolina-Style BBQ Sauce image

Provided by Bobby Flay

Time 19h15m

Yield 4 servings

Number Of Ingredients 35

Ingredients

1/4 cup ancho chili powder
2 tablespoons Spanish paprika
2 tablespoons freshly ground black pepper
2 tablespoons dry mustard
2 tablespoons kosher salt
2 tablespoons ground coriander
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons chile de arbol
2 racks St. Louis-style pork ribs, 12 ribs each, membrane removed
1/4 cup canola oil
2 cups cider vinegar
2 tablespoons light brown sugar
1/2 teaspoon cayenne powder
Few dashes hot pepper sauce (recommended: Tabasco)
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Mix of hickory and applewood chips
1 quart apple cider
North Carolina Barbecue Sauce, recipe follows
1/4 cup canola oil
2 medium Spanish onions, coarsely chopped
6 cloves garlic, coarsely chopped
2 cups ketchup
2/3 cup water
1/4 cup ancho chili powder
2 tablespoons paprika
2/3 cup Dijon mustard
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
2 canned chipotle chiles in adobo, chopped
1/4 cup dark brown sugar
2 tablespoons honey
2 tablespoons molasses
Kosher salt and freshly ground black pepper

Steps:

For the rub:
Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.
In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature.
Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker.
Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve.
For the BBQ Sauce:
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.
Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.

CAROLINA BBQ RUB

Carolina BBQ Rub image

This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of them sound very yummy.

Provided by Lacy S.

Categories Low Cholesterol

Time 5m

Yield 3/4 cup, 1 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons fresh ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

Steps:

Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.

Nutrition Facts : Calories 422.3, Fat 10.1, SaturatedFat 1.5, Sodium 14151.8, Carbohydrate 92.1, Fiber 21.5, Sugar 56.6, Protein 10.1

CAROLINA GOLD MUSTARD BBQ SAUCE

Carolina Gold Mustard BBQ Sauce image

Provided by Whip & Wander

Categories Butters & Condiments

Time 5m

Number Of Ingredients 8

Ingredients

1 cup classic yellow mustard
1/4 cup apple cider vinegar
2 tbsp raw honey (may sub 1 tbsp monkfruit for Keto)
1 tbsp garlic oil (may sub 1 tbsp olive oil + 1/2 tsp garlic powder)
1 tbsp unsweetened ketchup
1 tbsp Tabasco hot sauce
2 tsp Worcestershire sauce (or coconut aminos for Paleo)
1/2 tsp chili powder

Steps:

In a small glass mixing bowl or jar, whisk together all of the ingredients until smooth.
Store in the refrigerator until ready to use.

Nutrition Facts : ServingSize 2 tbsp, Calories 32 calories, Sugar 3 g, Sodium 251 mg, Fat 2 g, Carbohydrate 3 g, Protein 1 g

CAROLINA BBQ RUB

Carolina BBQ Rub image

Make a classic Carolina-style barbecue rub recipe with sweet and heat. Use it next time you want to make a traditional pulled pork.

Provided by Derrick Riches

Categories Spice Mix

Time 10m

Yield 8

Number Of Ingredients 8

Ingredients

1/4 cup (60 milliliters) paprika
2 tablespoons (30 milliliters) salt
2 tablespoons (30 milliliters) white sugar
2 tablespoons (30 milliliters) brown sugar
2 tablespoons (30 milliliters) ground cumin (cumin powder)
2 tablespoons (30 milliliters) chili powder
2 tablespoons (30 milliliters) freshly ground black pepper
1 tablespoon cayenne pepper

Steps:

Gather the ingredients.
In a small bowl, combine paprika, salt, white sugar, brown sugar, ground cumin, chili powder, black pepper, and cayenne pepper. Use as a dry rub on pork, chicken, beef, lamb, and vegetables. Make sure that the rub has a fine consistency and that the brown sugar leaves no clumps.
To apply the rub, gently pat it on all surfaces of the meat and cook as directed.

Nutrition Facts : Calories 50 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 1808 mg, Sugar 6 g, Fat 1 g, ServingSize 1 cup (serves 8), UnsaturatedFat 0 g

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