Here are some recipes from last weekend’s barbecue. Severed digits optional.
NC-style barbecue rub:
1 cup of Spanish paprika
1/4 cup of kosher salt
1/4 cup of coarse-ground black pepper
1/4 cup of brown or turbinado sugar
4 tablespoons of garlic powder
4 tablespoons of onion powder
2 tablespoons of oregano
3 tablespoons of yellow mustard
2 tablespoons of cayenne pepper (or to taste… I like it hot)
Mix all ingredients together thoroughly in a large bowl.
NC vinegar finishing sauce:
1 1/2 cups of apple cider vinegar
1/4 cup of brown sugar
1 tablespoon of salt
1 tablespoon of black pepper
Red pepper flakes (to taste – I used almost 2 tablespoons)
3 tablespoons of Hot sauce
Combine all ingredients in a 1-quart Ball jar. Shake well and refrigerate overnight. Shake before serving.
Memphis-style finishing sauce:
1 cup apple cider vinegar
1/2 cup ketchup
1/4 cup yellow mustard
4 tablespoons of NC-style dry rub
2 tablespoons molasses or dark corn syrup
Combine all ingredients in a sauce pan. Whisk over medium-low heat until thoroughly combined. Pour into Ball jar and refrigerate overnight. Serve at room temperature.
“Columbia Gold” SC-style finishing sauce:
2 cups prepared yellow mustard
2/3 cup cider vinegar
3 tablespoons tomato paste
1 teaspoon hot sauce
3/4 cup sugar
1 teaspoon celery seed
3 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon table salt
1 teaspoon freshly ground black pepper
Mix all ingredients thoroughly in a bowl. Refrigerate overnight. *DO NOT USE GOURMET MUSTARD* French’s yellow mustard is perfect.
For the meats, I used Boston Butt (masa de cerdo here, basically a boneless pork shoulder) and both St. Louis and baby-back ribs. I rubbed them liberally with the dry rub, covered them, and put them in the fridge overnight. They went straight from the fridge onto the smoker.
I have this smoker. She does me well. I used apple and pecan wood chunks for the smoke. 9 hours for the Boston Butt, 7 for the ribs, with the last 2 hours of each in double-wraps of foil. The pulled pork topped out at 190 degrees. Essential for pulled pork.
If you have the time and patience, I highly recommend making real barbecue. The results of spending hours in an indirectly-heated smoker make the “cheating” versions (i.e. crock-pot, oven, etc.) pale in comparison. Barbecue is also a good excuse to invite over several friends for several hours. The end results are always worth it, and the hours of conversation spent waiting for the food are the reason barbecue was invented, IMHO.