Fire up the grill and bring bold Southern flavor to your table with these Carolina-style BBQ favorites. Perfect for cookouts, gatherings, or anytime you’re craving smoky, savory comfort food with a Southern twist.

Sweet Southern Smoked Ribs

You can’t go wrong serving these sweet and tasty sticky-finger-licking-good baby back ribs at your next backyard gathering!

Servings: 6 half racks ribs

Ingredients

• 10-12 pounds baby back pork ribs, about 3 full racks, trimmed and membrane removed
• 2 cups apple juice plus some more for spraying
• Juice of 1 lemon
• 6 cups apple tree woodchips, soaked in cold water at least 1 hour before using

Dry rub

• 2 tablespoons chili powder
• 2 tablespoons seasoned salt
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon onion powder
• 1 tablespoon dry mustard
• 1 tablespoon ground cumin
• ½ tablespoon dried oregano
• ½ tablespoon ground white pepper
• ½ tablespoon ground black pepper
• 1 teaspoon cayenne pepper, more if you like it very spicy

BBQ sauce

• ½ cup apple juice
• ¼ cup brown sugar
• ¾ -1 cup BBQ sauce

Directions

1. Trim the ribs by removing excess fat and removing membrane before placing the rib racks in a shallow dish, or cut them in half and place them in sealable plastic bag such as a zip lock. Add apple juice and lemon just. Place in the refrigerator, and let them marinate at least 3 hours.
2. In the meantime, prepare the rub. If you have a spice grinder, you can use it to make the rub finer, and it will stick better to the ribs when they are cooking and when you start adding the glazing BBQ sauce. Combine well all the rub ingredients in a mixing bowl.
3. Remove the pork ribs from the brine, and pat dry with kitchen paper towels. Coat ribs generously with the dry rub on all sides. Wrap in plastic wrap. Place in refrigerator for at least 4 to 12 hours. I typically prepare my ribs by trimming, removing the membrane, and cutting into portion (half a rack per person) in the early afternoon to brine them with the apple and lemon juices mixture. Later the same evening, I prepare and coat with them with the dry rub so that the ribs can rest overnight to absorb all the flavors.
4. Let the ribs rest at room temperature at least 30-45 minutes before cooking them. In the meantime, prepare the smoker by filling the smoker box with the soaked apple tree wood chips. Start the smoker, and bring its temperature to 225ºF. Smoke should start before you start cooking.
5. Put some apple juice in a spray bottle. After about 2 hours, the smoke should fade, and you can start spraying the ribs every 20-30 minutes to keep them moist.
6. When ready, place ribs on the wire racks, bone side down in the smoker’s middle wired racks. Place a drip pan just below the ribs to collect the pork’s drippings. Smoke for 4 to 4½ hours, checking regularly if you need to add wooden chips to the box (after about 45 minutes into the cooking process, you’ll have to add about 1 cup). Make sure that your smoker temperature remains constant at 225 ºF. Cook ribs until meat “shrinks” from bone. The ribs are ready when the meat starts to fall off the bone when you pinch it with your fingers.
7. You can also make this recipe on a regular barbecue. Prepare the charcoal or gas barbecue for indirect heat. Clean and oil the grates. The temperature should be maintained around 225ºF. If your barbecue is equipped with a smoking box, fill it with soaked wooden chips. If not, you can prepare a large double layer foil packet with the soaked wooden chips. Perforate the packet several times to let the smoke out. Place the packet below the grill directly above one of the burners. Place a dripping pan where the ribs will be cooked. Ignite the barbecue on high temperature. When the smoke starts, reduce the temperature to low or 225ºF, and place the ribs, bone side down, away from the heat on the grill.
8. While the ribs are cooking, prepare the glazing sauce by combining the brown sugar, the BBQ sauce of your choice, and apple juice. Brush ribs with the sauce three or four times in the last 60 minutes of cooking to glaze.
9. When all cooked, remove the ribs from the smoker and place onto a cutting board, cover with foil, and let rest for 10-15 minutes before serving. Just before serving, brush the ribs with the BBQ sauce. Serve with your favorite sides like hush puppies and corn on the cob.

 

Tip: if you see that the ribs are starting to dry up before they are cooked, even after spraying with the apple juice, cover them with aluminum foil and continue cooking. It will prevent them burning and keep them moist.

 

 

Smoked Pulled Beef for Sandwiches

For all the beef lovers, this pulled beef sandwich will make you believe you’re in heaven.

Servings: 6-8 

Ingredients

• 1 beef chuck roast, 4 pounds
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 6 large Kaiser buns
• Barbecue sauce
• 6 cups Hickory wood chips, soaked at least 30-45 minutes before using

Marinade

• 2 tablespoons Worcestershire sauce
• ½ can Cola soda such as Coca Cola
• ⅛ cup Pepper and Vinegar BBQ Sauce:
• 1½ cups apple cider vinegar
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 teaspoon hot sauce like Texas Pete or Tabasco
• 2 teaspoons ground black pepper
• 2 teaspoons crushed red pepper, more if you like spicier

Directions

1. Combine Worcestershire sauce, prepared Pepper and Vinegar BBQ Sauce, and Cola to create the marinade. Place in a sealable bag. Add beef, and let stand in the refrigerator for at least 2 hours or ideally overnight. Remove beef from the marinade and pat dry. Let it stand at room temperature for at least 15-20 minutes before cooking. Save remaining marinade for later use.
2. Sprinkle salt, pepper, onion and garlic powder on both sides of roast.
3. In the meantime, prepare smoker. Clean and oil the grates. Prepare the smoker box with the hickory wood chips and set temperature to 225ºF. Place the meat on the middle rack and cook for 2 hours.
4. You can also cook with indirect heat in a covered barbecue for two hours*. Place the beef on the grill away from the heat when the smoke starts.
5. After 2 hours, place the beef in a pan, add the remaining marinade and cover in tin foil.
6. Continue cooking for 2-4 hours until roast is easily shredded with a fork.
7. Remove from heat, and let stand 30 minutes. Pull apart with two forks.
8. To serve, place some of the meat on a bun, add some of your favorite Carolina barbecue sauces, top with coleslaw or caramelized onions.

 

 

1/3 Pounder Pimento Cheeseburgers

Big burger with big taste! The mix of hot sauce, pimentos, and cheese give this burger topping all its flavor. You won’t want to eat any other burger after a bite of this one. It goes perfectly with local North Carolina favorite Cheerwine, a sweet and bubbly cherry soda.

Ingredients

• 1½ pounds ground beef chuck
• Cooking oil to coat patties
• 1 teaspoon garlic powder
• Kosher salt and freshly ground pepper to taste

Pimento cheese mixture

• ⅔ cup mayonnaise
• 4-ounce jar pimentos, finely diced
• 16 ounces grated extra-sharp cheddar cheese, grated
• 1 teaspoon hot sauce like Texas Pete or Tabasco
• 1 teaspoon Worcestershire sauce
• 2 tablespoons yellow onion, grated

Toppings

• 1 small Vidalia onion,  sliced
• 4 slices cooked thick cut smoked bacon, halved (optional)
• 1 medium red tomato, thinly sliced
• 4 lettuce leaves, washed and dried
• 4 hamburger buns

Directions

1. Combine all the ingredients for the pimento cheese mixture in a medium-size bowl, mix well, cover with a plastic wrap and refrigerate at least 60 minutes before serving for the flavors to blend well.
2. Prepare the barbecue by brushing lightly the grate with some vegetable oil. Preheat the barbecue on high heat for direct grilling.
3. Form four equal patties, and brush both sides of patties with cooking oil, garlic powder, and salt and pepper to taste.
4. Place patties on grill, cook until golden brown on both sides and until required level of done. During last minute of cooking, add a dollop of cheese mixture to the top of patties and cover grill lid. Cook additional one minute or until cheese is melted. At the same time, toast hamburger buns, until slightly colored and warm. Place beef patties on the bottom buns, top with lettuce, tomato and onion slices and, if desired, 2 bacon pieces. Serve.

 

Note: adjust the pimento cheese seasoning by adding more hot or less hot  sauce.

 

 

Carolina’s Smoked Half Chicken

The chicken will be moist and juicy. By smoking it only in the first half-hour of the cooking process, it gives it just enough of a smoke taste in every bite. The use of a sweet wood like apple tree is perfect for the delicate taste of chicken.

Serves 2-4

Ingredients

• 1 whole chicken, halved
• 4 cups apple tree wooden chips

Mop – Makes about half a quart (2 cups)

• 2 cups apple cider vinegar
• 1 lemon, juiced, retain lemon
• 1 teaspoon ground thyme
• 1/2 teaspoon ground sage
• 5 bay leaves
• 1 teaspoon red pepper flakes
• 2 teaspoons brown sugar
• ½ teaspoon black pepper
• ½ teaspoon kosher salt

Rub

• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon garlic salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons sugar

Directions

1. To prepare the mop, combine all ingredients, including the whole lemon in a saucepan. Cover and bring to a boil over medium heat. Remove from heat, and stir in sugar until dissolved. Allow to cool. Strain out lemon and bay leaves. Store in an airtight container in refrigerator. It will keep for up to 2 months. Use as a basting mop while cooking.
2. To prepare the rub, mix all the ingredients together in medium-sized bowl. Rub seasonings over both halves of chicken. Cover in plastic wrap and refrigerate for 1 hour.
3. Soak woodchips in water for 30 minutes. Drain.
4. Make sure the grill is clean. Brush it with vegetable oil. If your barbecue is equipped with a smoking box, fill it with some soaked wooden chips. If not, you can prepare a large double layer foil packet with the soaked wooden chips. Perforate the packet several times to let the smoke out. Place the packet below the grill directly above one of the burners. The smoke should last for about 30 minutes. Place a dripping pan where the chicken will be cooked.
5. Ignite the barbecue on high temperature. When the smoke starts, reduce heat to 275ºF, and place the chicken directly on the grill, meat side down. Cook with the cover closed for 1h30 minutes. Cover. After 30 minutes, turn chicken over and start mopping every 20 minutes to keep it moist. The chicken is fully cooked when the juices near bone run clear after poking it with a fork or pointy knife.
6. Let the chicken rest 10-15 minutes covered with aluminum foil before cutting. Serve with your 2 favorite side dishes like coleslaw and baked beans.

 

 

Southern Slaw

This creamy cabbage slaw has a perfect balance between the sweetness of the dressing and the tart flavor of the cranberries. You’ll want to make this again and again.

Serves 8-10 as a side dish

Ingredients

• ½ green cabbage, shredded
• ½ small red cabbage
• 1 carrot, shredded
• ½ cup dry cranberries

For the dressing

• ¼ cup apple cider vinegar
• 2 tablespoons honey
• ¼ cup mayonnaise
• ¼ cup sour cream
• ½ teaspoon celery seeds
• Kosher salt and freshly ground pepper

Directions

1. Whisk all the dressing ingredients in a small bowl. Taste, and adjust seasoning with salt and pepper.
2. In a large salad bowl, add the vegetables. Add the dressing, and stir to coat well. Refrigerate at least 20 minutes before serving.

 

 

Hush Puppies

Hush puppies are a staple side dish all over the South. They are easy to make and can be paired with any barbecue meat, poultry, or seafood.

Yields: 36

Ingredients

• 2 cup buttermilk
• 1 cup whole milk
• 2 eggs, lightly beaten
• 1½ cup all-purpose flour
• 3 cups yellow cornmeal
• ½ teaspoon baking soda
• 1 teaspoon salt
• 6 cups peanut oil

Directions

1. Combine all the dry ingredients in a large mixing bowl. Stir eggs, milk, and buttermilk together in another bowl. Pour buttermilk mixture into dry mixture, and stir until just blended. Do not stir to much because it makes the dough too chewy.
2. In a large, deep, iron cast saucepan, add the oil. Heat it until it reaches 350ºF on the thermometer. You can test to see if the oil is ready by adding a little ball of batter to the oil. It should surface immediately and sizzle.  Alternatively, you can also use a deep frying machine set at 350ºF. It’s important to keep the temperature steady at 350° the whole way through the cooking process to make sure the hush puppies’ centers are well cooked.
3. To make the hush puppies, using two spoons, scoop some batter in one spoon, and push the batter in the hot oil with the other spoon. Fry in small batches until golden brown, turning during cooking process so that the hushpuppies are fried on all sides, about 4-5 minutes. Remove from oil with a spotted spoon, and place on a plate covered with paper towel to absorb excess oil. Continue frying until all the batter is done.
4. Serve hot with any BBQ meat, poultry or fish dishes.

 

 

Down South Banana Pudding

You can’t travel to the Carolinas without having a good banana pudding. This recipe is so good your guests will ask you for the recipe!

Servings: 6

Ingredients

Custard

• ⅔ cup granulated sugar
• 1 box vanilla wafers
• 4 cups whole milk
• 3 tablespoons corn starch
• 1 pinch kosher salt
• 4 egg yolks
• 1 teaspoon pure vanilla extract
• 5 medium-sized bananas, sliced

Meringue

• 4 egg whites, at room temperature
• ¼ cup super fine sugar
• ⅛ teaspoon cream of tartar

Directions

1. To prepare the custard, add the milk to a medium-sized saucepan set on low heat. Gradually add cornstarch, whisking continuously. Add sugar and salt and egg yolks one by one, stirring constantly until the pudding thickens and the temperature using a candy thermometer reach 170ºF. Remove from heat, whisk in vanilla and set aside to cool slightly.
2. Begin layering the pudding and the wafers in a 2-quart baking dish. Spoon in a small amount of custard on the bottom, add a layer of wafers, and cover with some pudding. Continue layering, ending with custard on top.
3. Preheat oven to 350ºF.
4. To prepare the meringue, using an electric mixer, whip egg whites and cream of tartar on high speed until if forms soft peaks. Add super-fine sugar while continuing mixing on high speed until the eggs whites form stiff peaks. Do not overdo it otherwise you will start losing the volume of the snow peaks egg whites.
5. Add the meringue on top of the pudding with a spatula, and try to spread it evenly. Place in the preheated 350ºF oven for 10 to 15 minutes or until peaks of meringue turn golden-brown.
6. Remove from the oven, and allow the pudding to cool completely before serving. Garnish with crushed wafers sprinkled on top.

 

 

 

***These recipes and more are found in David Martin’s Let’s Grill: Carolinas’ Best BBQ Recipes. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.