Classic Carolina barbecue features hickory-smoked pork with a delicious finishing sauce. Here are some tips to get started.
Step 1: The meat Get the meat. In the Carolinas, that means pork. The entire hog is often barbecued, but you can also use pork shoulder or ribs.
Step 2: Prepare the rub Prepare the dry rub. Mix together the paprika, ¼ cup of salt, ¼ cup of black pepper, the granulated sugar, garlic granules and powder, oregano, powdered mustard, and dark chili powder. Put on your gloves, coat the meat in yellow mustard, and liberally sprinkle the seasonings over the meat.
TIP: Let the meat stand at room temperature for one hour before grilling to allow the seasonings to penetrate.
Step 3: Prepare the mop Make the basting sauce--called the "mop"--by mixing the chicken broth, 2 cups of apple cider vinegar, olive oil, and 1 tablespoon of black pepper. Simmer over low heat for 10 minutes. Allow it to cool.
Step 4: Prepare to 'cue Oil the grill rack, and prepare the barbecue pit or smoker according to its instructions, using hickory wood chips to flavor the meat. Maintain a temperature between 250 and 300 degrees.
Step 5: Smoke the meat Smoke the meat for an hour to 1½ hours per pound, or until it reaches an internal temperature of 180 to 200 degrees Fahrenheit. An hour after you begin cooking, begin brushing the mop on the meat every 30 minutes to an hour.
TIP: Avoid opening the smoker to check on the meat too often or you'll slow down cooking.
Step 6: Make a vinegar-based sauce Make the finishing sauce by mixing 2 cups of apple cider vinegar, brown sugar, 1 teaspoon of salt, 1 tablespoon of black pepper, red-pepper flakes, and hot sauce. Use the sauce as a dip alongside the meat.
Step 7: Serve it Once the meat's done, let it rest for an hour, then serve Carolina barbecue with a side of coleslaw and enjoy!
FACT: Many claim that barbecue was invented in South Carolina in the 1500s when Spanish settlers adapted the cooking techniques of the natives.