Fiery Carolina Smokehouse Dinner
A mouthwatering Carolina BBQ Smokehouse Dinner recipe that combines tender pork ribs with a tangy, smoky sauce and all the trimmings for a meal that captures the essence of classic barbecue flavors.
Allergens
Wheat (gluten) in brioche buns and BBQ sauce. Dairy in coleslaw. Soy in Worcestershire sauce.
Ingredients
- 4 bone
- in pork rib racks
- 2 cups Applewood chips
- 1 cup Carolina BBQ sauce (ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, salt, black pepper, garlic powder, paprika, cayenne pepper, onion powder)
- 4 brioche buns
- 16 slices of coleslaw (shredded cabbage, mayo, apple cider vinegar, sugar, salt)
- 8 pickle slices
Instructions
- Preheat the grill to medium high heat and soak Applewood chips in water for at least 30 minutes.
- Season pork rib racks generously with salt and black pepper. Place them on the preheated grill over indirect heat and close the lid. Cook for 1 hour, turning every 15 minutes, until they reach an internal temperature of 145°F.
- While the ribs are cooking, prepare the Carolina BBQ sauce by combining all ingredients in a saucepan and simmering on low heat for 15 20 minutes.
- After reaching the desired internal temperature, move the rib racks over direct heat. Brush with Carolina BBQ sauce and cook for 3 4 minutes per side until nicely charred and sticky.
- Remove ribs from grill and let them rest for 5 minutes before slicing.
- Toast brioche buns on the grill, then assemble sandwiches with rib slices, coleslaw, and pickles. Serve immediately.
Chef’s Insight
This recipe is all about the balance of flavors - tangy, smoky, and just the right amount of heat. Don't be afraid to adjust seasonings and cooking times to suit your taste buds.
Notes
This recipe is best enjoyed with friends and family, sharing the experience of a fiery-flavored feast that captures the essence of Carolina barbecue at its finest.