North Carolina–Style Smoked St. Louis Ribs

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CHEF MICHAEL VOGT
SYSCO NORTH CAROLINA
6–8 SERVINGS

 

Ingredients:

DRY RUB

1½ cups brown sugar
½ cup Sysco Classic Kosher Salt
½ cup paprika
¼ cup granulated garlic
¼ cup onion powder
¼ cup Sysco Imperial Black
Pepper, freshly ground
2 Tbsp. chili powder
2 Tbsp. ground cumin


BBQ SPRAY

1 cup apple cider vinegar
1 cup apple juice
CAROLINA BBQ SAUCE
1 small onion, coarsely chopped
1½ cups ketchup
cup Sysco Classic Apple Cider Vinegar
cup Worcestershire sauce
cup molasses
2 Tbsp. honey
1 Tbsp. House Recipe or other hot sauce
1 tsp. Dijon mustard
1 tsp. granulated garlic
1 tsp. crushed chipotle peppers


NORTH CAROLINA RIBS

3 racks Butchers Block
St. Louis–style ribs
Wood chips for smoking, such as hickory and cherry wood

 

Directions:

FOR THE RUB

Combine all ingredients in a bowl and whisk with a fork.


FOR THE SPRAY

Combine ingredients in a clean spray bottle used for food only.


FOR THE SAUCE

Pulse the onion with ½ cup water in a food processor. Strain and discard solids; retain juice. Whisk together with the remaining
ingredients, heat on low, in a medium saucepan, and simmer for 15 minutes. Cool to room temperature or in refrigerator until you’re ready to use. Preheat smoker to 225–250 degrees, along with wood chips. Trim excess fat off the ribs and remove the membrane from the bone side of the ribs using a fork and towel. Apply the dry rub liberally on both sides of the ribs. (This can also be done the day before for a more intense flavor.) Place ribs in the smoker, meat side up. After one hour, lightly spray the ribs with the vinegar and apple juice mixture. Repeat every 15–20 minutes thereafter for the next two hours or so. After the third hour, check for doneness. The ribs should be tender to the touch. When finished, lightly brush with sauce.


CREAMY SOUTHERN COLESLAW

1 cup mayonnaise
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1 Tbsp. celery seed
½ tsp. Sysco Classic Kosher Salt
½ tsp. freshly ground Sysco Imperial Black Pepper
1 lb. shredded green cabbage
¼ cup shredded red cabbage
¼ cup shredded carrots
In a small bowl, stir together the first six ingredients. In a large bowl, stir together the shredded cabbages and carrots. Stir the contents of the small bowl into the large bowl. Chill and serve alongside the ribs.