#southernbbq

These homemade barbecue ribs are just the right amount of smoky and tender. When mixed together, the dry rub and the tasty barbecue sauce make a delicious combination that will make everyone want more.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup barbecue sauce. 1/4 cup apple cider vinegar. 2 tablespoons Worcestershire sauce. 1 tablespoon Dijon mustard. 1 teaspoon liquid smoke.

Instructions: Preheat your smoker to 225F 107C. Remove the membrane from the back of the ribs for tenderness. In a bowl, mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper to create a dry rub. Rub the spice mixture generously over both sides of the ribs. Place the ribs in the smoker and cook for 3-4 hours, maintaining a consistent temperature. In a saucepan, combine barbecue sauce, apple cider vinegar, Worcestershire sauce, Dijon mustard, and liquid smoke. Simmer for 10 minutes to create the barbecue sauce. During the last 30 minutes of smoking, baste the ribs with the homemade barbecue sauce every 10 minutes. Remove the ribs from the smoker when they are tender and have a beautiful bark. Let the ribs rest for 10 minutes before slicing and serving. Drizzle any remaining barbecue sauce over the sliced ribs for extra flavor.

Prep Time: 20 minutes

Cook Time: 240 minutes

Enjoy the bold and tangy flavors of Carolina with this Mustard BBQ Sauce. Perfect for basting smoked meats and adding a unique twist to your barbecue experience.

Ingredients: 1 cup yellow mustard. 1/2 cup apple cider vinegar. 1/4 cup honey. 2 tablespoons brown sugar. 1 tablespoon Worcestershire sauce. 1 teaspoon hot sauce. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and black pepper to taste.

Instructions: Combine the honey, brown sugar, apple cider vinegar, hot sauce, Worcestershire sauce, and yellow mustard in a bowl. Add the onion and garlic powders, black pepper, and salt. Mix thoroughly with a whisk. Once in a saucepan, transfer the mixture and warm it over medium heat. Simmer the sauce while stirring it often. Simmer the sauce for five to seven minutes, or until it slightly thickens. Take it off the stove and allow it to come to room temperature. If needed, adjust the seasoning by tasting it. For a deliciously tangy flavor, baste your smoked meats with the Carolina Mustard BBQ Sauce during the last 15 to 20 minutes of cooking.

Prep Time: 10 minutes

Cook Time: 10 minutes

These Alabama Style Pulled Pork Sandwiches are a tasty take on the traditional pulled pork sandwich from the South. Slow-cooked pork is served with an Alabama white sauce that is both tangy and creamy.

Ingredients: 4 pounds pork shoulder, bone-in. 1 tablespoon kosher salt. 1 tablespoon black pepper. 1 tablespoon paprika. 1/2 teaspoon cayenne pepper. 1 cup apple cider vinegar. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 8 hamburger buns. Dill pickle slices optional.

Instructions: In a small bowl, combine salt, black pepper, paprika, and cayenne pepper. Rub the mixture all over the pork shoulder. Place the pork shoulder in a slow cooker and pour apple cider vinegar over it. Cook on low for 8-10 hours or until the pork is tender and easily pulls apart with a fork. While the pork is cooking, prepare the Alabama white sauce. In a bowl, whisk together mayonnaise and Dijon mustard. Refrigerate until ready to use. Once the pork is done, remove it from the slow cooker and shred it using two forks. Discard any excess fat. To assemble the sandwiches, toast the hamburger buns. Place a generous portion of pulled pork on the bottom half of each bun. Drizzle with Alabama white sauce and top with dill pickle slices if desired. Top with the other half of the bun. Serve your Alabama Style Pulled Pork Sandwiches hot, and enjoy!

Prep Time: 20 minutes

Cook Time: 480 minutes

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Experience the rich, smoky goodness of Southern-style smoked pork loin with a flavorful dry rub. Perfectly cooked in a smoker, this recipe captures the essence of traditional Southern barbecue.

Ingredients: 1 whole pork loin approximately 4-5 pounds. 1/4 cup brown sugar. 1/4 cup paprika. 2 tablespoons black pepper. 2 tablespoons salt. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. Wood chips for smoking hickory or applewood recommended.

Instructions: Set the temperature of your smoker to 225F 107C. To make the dry rub, put the brown sugar, paprika, black pepper, salt, onion powder, garlic powder, and cayenne pepper in a bowl. Using paper towels, pat the pork loin dry. Then, liberally rub the dry mixture over the meat, making sure it is evenly coated. To add flavor and smoke, add the wood chips when the smoker is ready. Arrange the seasoned pork loin, fat side up, on the smoker rack. For two to three hours, or until the internal temperature reaches 145F 63C, smoke the pork loin at 225F 107C. To keep the smoke coming, keep an eye on the smoker and add more wood chips as needed. When finished, take the pork loin out of the smoker and give it ten to fifteen minutes to rest before slicing. With your preferred sides, slice and serve the smoked pork loin in the Southern style. Savor the flavor of this Southern classic, which is delicious and smoky!

Prep Time: 15 minutes

Cook Time: 180 minutes