Chef Red’s Carolina Recipe

Carolina on my mind Ribs

For our first Prime Time tailgate of the season Chef Red is going full on BBQ as we welcome our hated rivals the Carolina Panthers into town.  This recipe combines the best of Carolina BBQ with this mustard and vinegar based sauce.

Chef Red

Ingredients

  • 3 racks of baby back ribs
  • 2 cups of your favorite BBQ Rub
  • 1 cup yellow mustard
  • 1 cup honey
  • 1 cup brown sugar
  • Squeeze butter
  • Carolina BBQ Sauce
    • 1 cup yellow mustard
    • 1/2 cup granulated sugar
    • 1/4 cup light brown sugar
    • 3/4 cup apple cider vinegar
    • 1/4 cup water
    • 2 tablespoons chili powder
    • 1 teaspoon black pepper
    • 1/4 teaspoon cayenne
    • 1/2 teaspoon red pepper flakes
    •  1/4 teaspoon garlic powder
    • 1/2 teaspoon soy sauce
    • 1 tablespoons unsalted butter
    • 1 tablespoon liquid smoke

Directions

Preheat smoker to 250 degrees.  Rub ribs liberally with yellow mustard and then dry rub.  Place on smoker for 2 1/2 to 3 hours.  Remove ribs from smoker.  Take a sheet of aluminum foil then squeeze some butter on the foil, sprinkle some brown sugar, and squeeze some honey on the foil.  Place the ribs meat side down and wrap in foil.  Replace on smoker for another 1-2 hours until tender.

To make Carolina BBQ Sauce place all ingredients except soy sauce, butter, and liquid smoke into a pot and bring to a simmer.  Simmer for 30 and then add soy sauce, butter, and liquid smoke.  Stir well and simmer another 10-15 minutes.  Remove from heat and cool in refrigerator overnight.

Once ribs are tender remove from foil and slice into individual ribs.  Baste with Carolina BBQ Sauce and place in a metal pan.  Replace pan in smoker for about 30 minutes to let sauce set.

Serve and enjoy.

Chef Red

“Tailgating with Attitude!”

ChefRed

A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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