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<\/a><\/p>\nCarolina Mustard Sauce is a jar full of liquid gold. It\u2019s perfect for ribs, pulled pork, and chicken!<\/p>\n<\/div>\n
This Carolina Mustard Sauce is a rich, sweet and tangy sauce that is perfect for your favorite ribs, pulled pork or chicken. Can you imagine it as a dipping sauce for fried chicken? I can! It has a deep golden color and a mild mustard flavor. It\u2019s so good that I know you\u2019ll be making many batches of this fantastic sauce.<\/p>\n
What is Carolina Mustard Sauce?<\/h3>\n
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Carolina Mustard sauce is a regional BBQ sauce that originated in the 1700s in South Carolina where a large population of German immigrant families migrated to. They brought with them new farming ideas and their affinity towards mustard! As we all know, the Germans love their mustard and it turns out it\u2019s a great base for a rich, tangy and sweet BBQ sauce! It\u2019s perfect for taming down the fat in pork dishes but adding tons of flavor to your favorite chicken.<\/p>\n
The sauce is great for basting while the meat is on the grill or just drizzled over the top before serving!<\/p>\n
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Just last week, I made ribs (I\u2019ll show you this below) and a pulled pork for a party. Safe to say, there wasn\u2019t any of this sauce leftover!<\/p>\n
If you are looking for other regional BBQ sauce ideas, check out this link.<\/a><\/p>\n I think that I died and went to heaven with this Carolina Mustard Sauce. It\u2019s a sweet and tangy sauce that\u2019s my new favorite BBQ sauce for sure!<\/p>\n<\/div>\n I decided that the sauce is the star for this recipe, so here is how I make my ribs! After making 100\u2019s of racks over the years and this is a tried and true way to make them. I did include a dry rub recipe that goes well with this sauce so give that a try too!<\/p>\n First off, you MUST remove the silver skin off the back of the ribs. This is important because this will allow for the smoke or the dry rub flavors (if you cook in the oven) to penetrate the meat better. Here is a video<\/a> that shows you how to do this process. If you buy your ribs from Costco, they take care of this process for you!<\/p>\n Here we go. The trick to fantastic ribs is to put a dry rub on them the day before you want to cook them. I slathered mustard over these racks so that the rub would adhere to them better. I thought that the extra mustard would be too much but it wasn\u2019t. It mellowed out with the sweet rub and tenderized them in a great way. (There is vinegar in mustard which is a great meat tenderizer).<\/p>\n I slathered mustard all over the ribs so that the dry rub will adhere to them. Make sure you get both sides!<\/p>\n<\/div>\n If these ribs aren\u2019t ready for an overnight stay in the refrigerator, then I\u2019d be lying! LOL!<\/p>\n<\/div>\n I am lucky enough to own a Traeger<\/a> Timberline 850 which is my pride and joy. Traeger doesn\u2019t pay me to say this (but they should considering how much I talk about them! \ud83d\ude42 ) The Traeger makes it super simple to smoke ribs or anything for that matter. Anyhoo, here is the general way to smoke and cook ribs.<\/p>\n I put the room temperature ribs on the grill on a low 205 smoke setting for 3-4 hours, spritzing with apple juice, beer, pineapple juice or whatever I have on hand every 45 minutes or so. After the smoke session, I remove them from the grill and place them on a cookie sheet with about 1 cup or so of liquid (see above) and cover with tin foil. I raise the temperature to 300 degrees and cook for 1-2 hours depending on how thick the ribs are or until the internal temperature reaches 165 degrees.<\/p>\n At this point, the ribs are technically done. I remove them until I\u2019m ready for final service. The beauty about this is that you can let them cool and wrap them to serve the next day (if you can wait that long), or you can do the final grill.<\/p>\n When you are ready to serve, set the grill to high heat, 425 degrees or so, and baste the ribs with the Carolina Mustard Sauce on both sides. I like to cook the ribs about 10-15 minutes per side basting in between each flip and generally do this twice.<\/p>\n Serve them warm with extra sauce! I\u2019m drooling just thinking about this!<\/p>\n This is just a thing of beauty. I\u2019m sure that you will agree!<\/p>\n<\/div>\n I know a lot of us don\u2019t have a smoker, but there is a way! Here is a video<\/a> on how to add smoke to gas or charcoal grill! Just follow the smoking and wrapping process as noted above and you should be all good. No need to keep the smoke going through the wrap cycle though.<\/p>\n Now is the time to make Carolina Mustard Sauce! You will fall in love with the flavor and be overjoyed that you don\u2019t even need to turn the stove on to make it!<\/p>\n Enjoy! \ud83d\ude42<\/p>\n Hey, check out the smoke ring! I can\u2019t even begin to tell you how good these ribs are with the Carolina Mustard Sauce!<\/p>\n<\/div>\n Here are some other of my favorite sauce recipes. Most are on ribs or chicken wings, but all can be used on whatever your little heart desires!<\/p>\n Alabama White Sauce<\/a><\/p>\n Garam Masala BBQ Sauce<\/a><\/p>\n Sticky Chinese BBQ Sauce<\/a><\/p>\n Green Chili BBQ Sauce<\/a><\/p>\n Korean BBQ Sauce<\/a><\/p>\n<\/a><\/p>\nUsing this sauce to make fantastic ribs!<\/h3>\n
<\/a><\/p>\n<\/a><\/p>\nSmoking the ribs\u2026<\/h3>\n
<\/a><\/p>\nNo Traeger, No Problem<\/h3>\n
<\/a><\/p>\nAre you looking for some other great sauces?<\/h3>\n