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SC Mustard-Based Spare Ribs

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Post Sat Apr 27, 2013 4:42 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
I was pushing for time yesterday, so I made these hot and fast. Somewhere between 325 - 350 deg f dome temp for just 2 - 2.5 hours. I foiled them up for a little while somewhere in that time frame to help tenderize them a bit, without the bark getting too dark. Then I unfoiled and finished them with a creamy SC mustard based sauce. Everything worked out real well! Used applewood for smoke.

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Large BGE
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Post Sat Apr 27, 2013 4:50 pm
sroach well done
well done

Posts: 1118
Location: Warrington, PA
K-I-L-L-E-R!!!!


Can't wait to get my sauce in the mail.
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Post Sat Apr 27, 2013 4:52 pm
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
Get in my belly!!! Man those ribs look yummy Dyal! That mustard looks like such a neat idea, and of coarse the side slaw seems like the perfect accompaniment . :D
Got beer???

Post Mon Apr 29, 2013 12:00 am
BuckeyeRob rare
rare

Posts: 12
Location: Atlanta
Very nice! Nothing like a mustard spare rib!
Rob

"Vegetarian: an old Indian word for bad hunter"

Post Mon Apr 29, 2013 9:56 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7116
Location: Stoughton, WI
Durwood, is that straight Shealy's sauce or did you use something else?

Post Fri May 03, 2013 8:33 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Thanks a lot guys!

ScreamingChicken wrote:
Durwood, is that straight Shealy's sauce or did you use something else?


SC, actually I used Sticky Fingers' version of Carolina Mustard BBQ Sauce this time around. It's pretty good stuff too. I grew up in the Low Country of SC. There is a variety of styles of mustard-based BBQ sauces throughout SC. Where I'm from, the mustard-based sauce had a more "creamy" consistency. So the Sticky Fingers sauce reminds me of what I grew up with. But I like all of them. :)
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CG Duo with SFB

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