Barbecue Like a Pro

Southern Living, Jul 2005 by Jones, Scott

Serve these regional specialties for a true taste of the Carolinas.

Low and slow," is the motto of North Carolina pitmaster Jim "Trim" Tabb when it comes to barbecue. His succulent pork is out of this world when drizzled with Honey-Mustard Barbecue Sauce, a South Carolina specialty. To complete the menu, don't miss the sides and dessert beginning on page 72. SCOTT JONES

TABB'S BARBECUE PORK

MAKES 8 SERVINGS

PREP: 30 MIN.; CHILL: 8 HRS.; STAND: 1 HR., 15 MIN.; SOAK: 1 HR.; SMOKE: 8 HRS.

1 (6-pound) bone-in pork shoulder roast (Boston butt)

1 cup Barbecue Rub

Hickory wood chunks

Apple juice

TRIM fat on pork shoulder roast to about 1/8 inch thick.

SPRINKLE pork evenly with Barbecue Rub; rub thoroughly into meat. Wrap pork tightly with plastic wrap, and chill 8 hours.

DISCARD plastic wrap. Let pork stand at room temperature 1 hour.

SOAK hickory chunks in water 1 hour.

PREPARE smoker according to manufacturer's instructions, bringing internal temperature to 225° to 250°; maintain temperature for 15 to 20 minutes.

DRAIN wood chunks, and place on coals. Place pork on lower cooking grate, fat side up.

SPRITZ pork with apple juice each time charcoal or wood chunks are added to the smoker.

SMOKE pork roast, maintaining the temperature inside smoker between 225° and 250°, for 6 hours or until a meat thermometer inserted horizontally into thickest portion of pork registers 170°. Remove pork from smoker, and place on a sheet of heavy-duty aluminum foil; spritz with apple juice. Wrap tightly, and return to smoker, and smoke 2 hours or until thermometer inserted horizontally into the thickest portion of pork registers 190°. Remove pork from smoker, and let stand 15 minutes. Remove bone, and chop pork.

Barbecue Rub:

MAKES ABOUT 3 CUPS

PREP: 20 MIN.

1 ¼ cups firmly packed dark brown sugar

1/3 cup kosher salt

¼ cup granulated garlic

¼ cup paprika

1 tablespoon chili powder

1 tablespoon ground red pepper

1 tablespoon ground cumin

1 tablespoon lemon pepper

1 tablespoon onion powder

2 teaspoons dry mustard

2 teaspoons ground black pepper

1 teaspoon ground cinnamon

COMBINE all ingredients. Store in an airtight container. JIM TABB

TRYON, NORTH CAROLINA

HONEY-MUSTARD BARBECUE SAUCE

MAKES ½ CUPS

PREP: 15 MIN., COOK: 18 MIN.

This is a thick, hearty sauce. If you prefer a thinner sauce, add ¼ cup water.

1 bacon slice, diced

1 small onion, diced

1 garlic clove, minced

1 cup cider vinegar

¾ cup prepared mustard

¼ cup firmly packed brown sugar

¼ cup honey

1 teaspoon black pepper

1 teaspoon Worcestershire sauce

¼ teaspoon ground red pepper

COOK bacon in a medium saucepan until crisp; remove bacon, and drain on paper towels, reserving drippings in saucepan.

SAUTÉ onion and garlic in hot drippings about 3 minutes or until tender. Stir in bacon, vinegar, and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 10 minutes. Store in refrigerator for up to 1 week. MADELAINE MILLER

COLUMBIA, SOUTH CAROLINA