How to Make Competition Style Pork Ribs Carolina Style

Trimming Spare Ribs for Competition

Begin by removing excess fat from the back of each slab. Trim away the flap of meat and set trimmings aside for other recipes. Square off the ends so the ribs are uniform. Find the longest rib bone to use as a guide and slice for even sides.

Remove the membrane from the bone side by gripping an edge with a paper towel and pulling it off. Clean edges and a squared rack ensure even cooking and a tidy appearance.

Seasoning with Mustard Binder and Competition Rub

Spread a thin layer of yellow mustard on both sides of the ribs to help the seasoning stick and start forming a bark. Apply a generous amount of rib rub, including along the edges and ends. Let the ribs rest for about an hour until the rub starts to liquefy and adhere, readying the meat for the smoker.

Smoking the Pork Ribs

Preheat the smoker to 235–240°F and arrange the ribs with space in between, straightening them for even cooking. Close the lid and smoke the meat for two and a half to three hours without moving it, letting the rub set.

Mopping with Carolina Vinegar Sauce

After the initial smoke, mop the ribs once an hour for the last three hours with a Carolina vinegar mop. Gently dab the mop sauce over the surface—a light touch preserves the bark and the seasoning. Flip the ribs as needed, applying the mop to both sides. Each round of mopping adds tang, moisture, and color.

Testing for Doneness and Slicing

After six and a half hours, the ribs should be deeply colored, tender, and very aromatic. Turn the slab over and cut between each bone using a sharp knife. The cut should be easy, and the ribs should show clear, juicy meat. Turn them back over, choose the most even pieces for serving, and arrange them for presentation.

Flavor and Serving Notes

Properly cooked competition style pork ribs should be juicy and tender, with a clean bite that leaves a perfect mark on the bone. The dry rub and vinegar mop balance smoke, spice, and tang. Presentation is as important as flavor, so select racks that are squared, straight, and well-coated for serving.

Key Takeaways for Competition Style Pork Ribs Carolina Style

• Trim whole spare ribs into squared, uniform racks before seasoning

• Remove excess fat and the membrane for even cooking and better texture

• Use mustard and plenty of dry rub for flavor and bark development

• Smoke at 235–240°F, undisturbed, to set the crust

• Mop with Carolina vinegar sauce each hour in the second half for moisture and flavor

• Cut carefully for clean slices and select the best ribs to serve

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