There are so many great families of barbecue sauces in America and one family that often gets overlooked are the mustard based sauces from South Carolina. Tangy and spicy, South Carolina BBQ is a great change up from tomato based sauces. We don’t usually recommend making Beef Back Ribs, as they’re not as flavorful or easy to cook as Pork Back Ribs, but if you are going to make them, they’re great with South Carolina BBQ Sauce. Try this recipe for Beef Back Ribs and let us know if what you think of the results!
- 2 slab(s) Leahy’s Angus Beef Rack Ribs
- Kosher Salt
- Black Pepper
- 1 cup(s) Yellow Mustard
- 1 cup(s) White Vinegar
- 2 Tbsp Brown Sugar
- 2 Tbsp Butter
- 2 tsp Tobasco (or other hot sauce)
- 1 tsp Worcestershire Sauce
Melt butter in a small sauce pan, then stir in remaining ingredients for the BBQ sauce. Set aside and let cool.
While sauce is cooling, season the ribs with salt and black pepper. Once sauce is cool, brush the sauce all over the ribs.
Set up your smoker (or grill) to cook at 225ºF of indirect heat. Add a drip pan full of water – this is very important!!! Add smoke chips to your preference, I like oak. Put the meat on the smoker and smoke for approximately 5-6 hours, brushing with sauce every 2 hours.The meat is done once it has reached an internal temperature of 200ºF.
Once meat is done, remove from grill and let rest. Cut into individual rib portions and serve. Enjoy!