North Carolina-Style BBQ Ribs
Photo: Southern Foodways Alliance, CC BY 2.0
North Carolina-style ribs skip the tomato sauce and rely on a thin, sharp mop of cider vinegar softened with honey and Worcestershire. Sprayed on throughout a long, slow smoke, it seasons the meat and keeps the surface from drying out. A final blast over high heat browns the glaze at the end. The recipe makes extra mop, and it works well on brisket too.
Instructions
Coat the slab of ribs all over with the Rib Rub, then refrigerate it for at least 1 hour so the seasoning can settle into the meat.
Stir the cider vinegar, honey and Worcestershire sauce together until the honey dissolves, and pour the mixture into a spray bottle.
Set up a smoker or a charcoal grill for indirect heat at 250°F, and lay the ribs on it away from the direct fire.
Cook the ribs for 5 to 6 hours, spraying them with the vinegar mixture often so the surface stays moist and picks up flavor.
Move the ribs to a high grill and spray them heavily. Turn and spray them constantly until they are well browned.
Take the ribs off the heat and let them rest for 15 minutes before serving. Keep any leftover vinegar mixture, which works on other meats such as beef brisket.
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