Carolina Style Ribs

"Mustard based sauces are definitively South Carolina. This one will satisfy your taste. This is for the big ribs, ( Saint Louis style spare ribs) not baby backs. Do not trim the fat from the ribs. If you do not have a smoker available, this can be done on the grill ( just watch your temp.) or by indirect cooking.

Enjoy,

Macdaddy


INGREDIENTS:
1/2 cup brown sugar
1/3 cup fresh lemon juice
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 cup molasses
1/2 to 1 cup prepared mustard ( the more racks the more mustard you need )
2 teaspoons Garlic powder or minced Garlic ( I love the stuff )
2 teaspoons Sea salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 to 3 racks pork spare ribs
1/4 to 1/2 cup barbecue seasoning

( now you can play with this recipe and mix your own amounts to your own taste, this is just a base recipe )


DIRECTIONS:
In a medium bowl, whisk together the brown sugar, lemon juice, cider vinegar, Worcestershire sauce, molasses and mustard, Garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
Preheat an outdoor grill or smoker to 225 to 250 degrees .
Rub ribs liberally with barbecue seasoning, (2 hrs. Before ) then place them in the smoker or grill, and cover. Cook for 3 to 4 hours, ( bone side down ) until tender. Baste ribs with mustard sauce liberally during the final 30 minutes of cooking. Heat remaining sauce to a boil, ( just a few mins. don't burn it ) and serve on the side.