Smoked Baby Back Ribs with Mustard-Based Carolina Gold Sauce.
Choose baby back ribs for their tenderness and lean meat. You’ll want about 2-3 pounds of ribs. Baby backs are perfect for smoking as they take on the smoky flavor without drying out.
Before smoking, remove the membrane from the back of the ribs using a knife and paper towel for a better grip. This step helps the rub and flavors penetrate the meat more effectively.
Preheat your smoker to 225-250°F (107-121°C). Use hickory, applewood, or pecan wood chips for smoking, as they complement pork well and add depth to the flavor.
Place the ribs on the smoker, bone side down, and smoke for about 3 to 4 hours, maintaining a consistent temperature. During the last hour, you can add a small bowl of water to the smoker to keep the ribs moist and prevent them from drying out.
During the last 30-45 minutes of smoking, start basting the ribs with the Carolina Gold sauce. Apply a thin layer every 10-15 minutes to create a flavorful glaze.
Once the ribs have reached an internal temperature of 190-203°F (88-95°C), they’re ready to be removed from the smoker. Let the ribs rest for 10-15 minutes to allow the juices to redistribute and to prevent the meat from being too juicy when slicing.
After resting, slice the ribs between the bones using a sharp knife. Serve with additional Carolina Gold sauce on the side for dipping. Garnish with fresh cilantro or chopped green onions for a fresh contrast to the rich flavor.
Enjoy your Smoked Baby Back Ribs with Mustard-Based Carolina Gold Sauce! The smoky flavor combined with the tangy, mustard-based sauce creates a unique and mouthwatering dish.