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Step 5: Apply the Carolina Mustard Sauce
- Unwrap the Ribs and Sauce: After 2 hours, unwrap the ribs and brush them generously with the Carolina mustard sauce. Place them back on the smoker, uncovered, for 1 more hour to set the sauce.
- Check for Doneness: The ribs are done when the meat pulls back from the bones and is tender to the touch. You can also check for an internal temperature of around 195°F for perfectly tender ribs.
Step 6: Serve and Enjoy!
- Let the ribs rest for 5–10 minutes, then slice between the bones for individual servings.
- Serve with extra Carolina mustard sauce on the side, and garnish with chopped parsley for a fresh touch.
Tips for the Best Smoked Pork Ribs
- Choose Your Ribs: Baby back ribs are leaner and cook faster, while St. Louis-style ribs are meatier and ideal for a longer smoke.
- Experiment with Wood Chips: Hickory provides a bold, classic BBQ flavor, while applewood offers a sweeter, milder smoke.
- Control the Temperature: Maintaining a consistent 225°F in the smoker ensures a tender, evenly cooked result.
Nutrition
- Calories: 700 kcal per serving
- Protein: 55g
- Fat: 42g
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 18g
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