NORTHERN STYLE RIBS RECIPES

Steps:

• Prepare your smoker or grill for barbecuing, using the indirect heat setup with a drip pan in place, and preheat to 210 degrees F. Pat the ribs dry, then season with the salt. 
• Pour some water in the drip pan and place some presoaked wood chunks or a packet of presoaked wood chips directly on the hot coals. Oil the hot grate and place the ribs in your grill or smoker, meat side up. Cover and smoke for a total of 6 hours. After about 5 hours, begin to baste the ribs with the BBQ Sauce about every 20 minutes. The ribs are done when the meat cracks when picked up (with tongs) and they reach an internal temperature of 170 to 180 degrees F. 
• To finish the ribs, throw them on the grill over direct medium heat to let the sauce caramelize. Baste between turns, and you're done.
• This is our core sauce based on the western North Carolina style. It's a good idea to keep extra in the fridge because it goes well with everything from fries to chicken fingers. Whisk all the ingredients together in a nonreactive saucepan, place over medium-high heat, and bring to a boil. 
• Lower the heat and simmer for 15 to 20 minutes, until the sauce just coats the back of a wooden spoon--it's not intended to be overly thick. 
• Cool and use immediately or store for later use in the fridge, where it will keep for 2 to 3 months. 

Steps:

• Rinse ribs under water. Remove membrane from bone side.
• Dust all sides with dry rub. Press rub into meat with open hand. Let sit at room temperature for 45 to 60 minutes.
• Preheat the smoker to 250°F using lump charcoal and hardwood/fruitwood combination like hickory and peach wood.
• Smoke ribs directly on racks, meat side up, for three hours.
• Spritz the ribs with apple juice every hour and/or add a water pan to the smoker.
• Lay down a sheet of aluminum foil per rib rack.
• Spread a quarter cup of ghee onto the foil. Sprinkle half a cup of brown sugar onto the butter and squeeze the honey in a zig-zag pattern over the butter and brown sugar. Then pour on the Tiger sauce . Mix together with a gloved hand.
• Place ribs meat side down into glaze mixture. Spread excess glaze onto the bone side of ribs. Be sure the rack of ribs is thoroughly and evenly covered.
• Wrap the foil tightly around the rack of ribs, making sure there are no loose spots where steam can escape. Place foiled ribs back on the smoker for 2 more hours.
• After 2 hours, carefully remove the ribs from the foil. Place back on the smoker rack and mop all over with BBQ sauce.
• Cook for another hour mopping once more at the half hour mark.
• Remove from smoker and serve warm.