Smoky, tangy, and full of Southern charm, these Carolina Mustard Rubbed Side Ribs bring bold flavor without the fuss. Using a mustard-based dry rub, these ribs are smoked low and slow to perfection—no fancy wrapping tricks or sugar-laden glazes, just pure pork flavor with a tangy twist.
Carolina Mustard Rub Smoked Side Ribs
Carolina BBQ is famous for its tangy mustard-based flavors, and this rib recipe celebrates that heritage in the best way. Inspired by hometown NFL hero Chuba Hubbard and his Carolina Panthers roots, these ribs are rubbed down with mustard seasoning and smoked to juicy perfection. With a clean, classic bark and no sauce slathered on during the cook, these ribs let the seasoning do all the talking—and it speaks fluent delicious.
How to Make Carolina Mustard Rub Smoked Side Ribs
Trimming the Ribs
Preheat your smoker to 275°F and set a water pan inside to help maintain moisture. Remove the membrane from the bone side of your ribs and trim them into St. Louis style—squared-up edges and even slab for a clean cook.
Seasoning the Ribs
Apply a generous coating of Carolina Mustard Rub to both the bone and meat sides of the ribs. You can use a binder like yellow or honey mustard, but this recipe skips it to let the rub shine. Let the ribs sit at room temperature for 20 minutes to allow the seasoning to adhere.
Smoking the Ribs
Place the ribs bone-side down on your smoker’s middle rack and smoke at 275°F for about 4 hours. You’re looking for a darker exterior and solid bark development. At the 4-hour mark, wrap the ribs in foil and continue cooking for 30 more minutes to tenderize.
Resting the Ribs
Once they’re done, move the wrapped ribs to a cooler (or oven with the heat off) and let them rest for 1.5 to 2 hours. This allows juices to redistribute and enhances tenderness.
Slicing and Serving
Slice between the bones and serve with sauce on the side. Try Yonedas Grannies Gold, Princess Peach, or Chicken & Rib Sauce. The Princess Peach adds a perfect sweet-heat contrast to the mustardy ribs.
Best Beer To Pair With Carolina Mustard Rub Ribs
Hefeweizen
The light banana and clove notes in a Hefeweizen complement the tangy mustard while cleansing your palate between bites.
Pilsner
Crisp, clean, and not overpowering, a good Pilsner balances the spices and acidity of the rub with a refreshing finish.
Pale Ale
A citrus-forward pale ale adds just the right contrast to the mustard and pairs well with the smoke without overwhelming the pork.
Carolina Mustard Rub Smoked Side Ribs
Equipment
- Aluminum foil
- Pit Boss 5 Series Vertical
- Yonedas Raion Slicer
Ingredients
- 2 each Full Racks Pork Side Ribs
- ½ cup Pit Boss Carolina Mustard Rub
- Yonedas Grannies Gold Mustard Sauce optional
- Yonedas Chicken and Rib BBQ Sauce optional
- Yonedas Princess Peach Grilling Sauce optional
Instructions
- Preheat smoker to 275°F with a water pan
- Trim ribs to St. Louis style and remove membrane
- Season heavily with Carolina Mustard Rub
- Let rest 20 minutes at room temp
- Smoke for 4 hours, bone side down
- Wrap in foil and smoke for 30 more minutes
- Rest ribs in a cooler or oven for 1.5–2 hours
- Slice and serve with Yonedas sauces on the side
Carolina Mustard Rub Smoked Side Ribs FAQs
Can I use a different rib cut?
Yes! While St. Louis style side ribs are ideal for this cook, back ribs or full spare ribs will also work. Just adjust the cook time as needed—back ribs may take a little less time.
Do I have to wrap the ribs?
Wrapping is optional, but it helps soften the bark and lock in moisture. If you prefer a drier bark or a crunchier finish, you can skip wrapping and cook straight through.
Is this recipe gluten-free?
Yes, the Carolina Mustard Seasoning and Yonedas sauces used in this recipe are gluten-free. Always double-check your ingredient labels to be safe.
What’s the story behind the Chuba Hubbard shout-out?
Chuba Hubbard, a running back for the Carolina Panthers, is from Sherwood Park and continues to give back to the community. His mom visited our shop recently, which inspired us to create a rib recipe with Carolina flair in his honor.