Carolina Mustard Rub Smoked Side Ribs
I love experimenting with new flavors when it comes to cooking my favorite BBQ meat, Ribs! Today I wanted to try 2 ribs I have never done before, so now I will let you know the secrets to the one that turned out better. The first rack I made was a Carolina mustard rubbed rib in honor of my man Chuba Hubbard of the Carolina panthers (his mom came by the shop a few weeks ago!) and the second was a punisher beef rub ribbed. I was curious to see the contrast between the 2 flavor profiles and see which one me and my kids would like more. The punisher beef rub ribs were good, but the aggressive salts made the ribs slightly less appealing than the smooth mustardy ribs. It was my opinion that the mustard really mellowed and brought out a nice balanced flavor of the pork. I kept it simple with just the mustard rub, no wrapping secrets or butter.
Servings: 4 people
Trimming the Ribs
- Preheat the smoker to 275 degrees and place a water bath in the smoker to get warm. Next you want to peel the membrane off the back of the ribs and trim them to be St. Louis style. St. louis style means removing the spare rib bones and squaring up the ends of the ribs to make 9 bone rectangles.
Seasoning the Ribs
- Shake a heavy amount of the Carolina mustard rub onto the tops and bone sides of the ribs. I didn’t use a binder, but I’m sure you could apply a light coat of yellow or honey mustard to help the rub stick. I did it without a binder so that I could let the rub stand on it’s own for todays cook. Let the seasoning hang out on the ribs for about 20 minutes before placing them onto your preheated smoker.
Smoking the Ribs
- I smoked these ribs on a vertical Pit Boss smoker on the middle racks for about 4 hours at 275 degrees. With these ribs, I wanted to maximize the amount of smoke they got, so I didn’t wrap until I hit the 4 hours mark and then I wrapped them in foil for about 30 minutes.
Remove from smoker and rest
- I moved the ribs to a cooler to rest for about 2 hours before dinner. You can safely hold the hot ribs in a hot cooler for about 4 hours before dinner, but for this event 2 hours was just the right amount of time.
Slicing and serving with sauce on the side
- I served these ribs with a selection of sauces on the side. The sauces I chose were Yonedas Grannies gold mustard, Yonedas Princess Peach, Yonedas Chicken and Rib. My favorite was the princess peach sauce, I thought it complemented the mustard rub really well with its subtle heat and sweetness.
Step By Step
- Preheat Smoker 275 Degrees F
- Trim the ribs and remove the back membrane
- Season the ribs with the Carolina Mustard Seasoning
- Let the ribs rest for 20 minutes and then place on the smoker
- Smoke the ribs for about 4 hours until they turn a little bit dark
- Wrap the ribs in foil and continue to cook for 30 more minutes
- Rest the ribs in a cooler for up to 4 hours
- Serve with a selection of Yonedas BBQ sauces on the side
What types of ribs can be used for this recipe?I used St. Louis cut side ribs, but you could prepare this recipe with back ribs or spare ribs depending on your preference. Just remember that side ribs have belly meat on them and back ribs have loin meat on them. So if you want a little more fat/flavour then I recommend going with side ribs. If you want your ribs to be a little more lean then go with the back ribs.
What other seasonings could be used on these mustard ribs?If you want a little more kick on these ribs, the Yonedas white or the Yonedas Spicy white with Jalapeno powder would pair excellently with mustard ribs. I will also be coming back to try this with 1908 BBQ’s dill pickle rub and mustard sauce to emulate the best hot dog ingredients! There might be a prize if you do this before I do and send me the results!
Is this recipe gluten free?Yes! The Pit Boss grills Carolina Mustard Seasoning and all of the sauces we used are 100% gluten free.
What does this have to do with the Carolina Panthers and Chuba Hubbard?Chuba is a legend in our hometown of Sherwood Park. Chuba spends a lot of time and energy giving back to the community and we were fortunate to be involved with his free football camp this summer. When Chuba’s mom Candace came by the shop to pickup some items, it really inspired us to put on our thinking caps to try to innovate on Carolina style BBQ. Maybe we should get him to come down and do an autograph session next off season and serve up some Carolina style ribs? Let us know in the comments if that is something you’d like to see!
Tried this recipe?Let us know how it was!