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Carolina Cut Ribs

T tomMember
I always look foward to the Cookshack newsletter and the Winter edition came today.

I need some help from, maybe, the Carolinas folks on here.

The lead article is on Chili Head Barbecue Company.[They said they were from there,but now cook in MA.]

They feature three cuts of ribs.

Spare,St.Louis,and Carolina.

Now, I have have traveled,eaten,and cooked all over the Carolinas and can't place a Carolina cut.

I tried google and it could be "scored "babybacks,or possibly country style[ cut from the shoulder]?

Carolina bbq is typically whole hog,where it is all cooked,deboned ,and run through a grinder,or finely chopped with cleavers.

The ribs would thus be steamed/roasted-not what we think of in slabs/racks.

The other end of North Carolina is whole pork shoulders that are cleavered,or run through a chopper machine.

Can any of ya'll shed some light on this?

Thanks.
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FM Former Member
Nope, no Carolina ribs here as well.


Although if they make one up I'll take it with pride. Wink Big Grin Big Grin

"Now, I have have traveled,eaten,and cooked all over the Carolinas and can't place a Carolina cut.

I tried google and it could be "scored "babybacks,or possibly country style[ cut from the shoulder]?

Carolina bbq is typically whole hog,where it is all cooked,deboned ,and run through a grinder,or finely chopped with cleavers.

The ribs would thus be steamed/roasted-not what we think of in slabs/racks.

The other end of North Carolina is whole pork shoulders that are cleavered,or run through a chopper machine.

Can any of ya'll shed some light on this?"

Only other thing I would add is that as you get to my end it turns to pulled pork butts, but still in sandwich form and with vinegar base and white slaw, but a higher percentage using sweat tomato based.
K kcal56Bos Jacio
Well, without hijacking the thread, I looked at some "Santa Barbara Ribs" in Albertson's last week??? Being far from an expert on rib ID, I asked the "meat-helper-guy" (Albertson's version of butcher) if they were baby backs, as they looked like it. He said, "Oh, no, they're just regular ribs". (?) Confused Maybe they were Carolina's and he didn't know it!
FM Former Member
It does seem curious to me that the "Carolina Ribs" are from an outfit in Mass.! -- another case of Yankee envy perhaps.

BTW I am only 20 mins from the NC state line -- never heard of "Carolina ribs"! And I bet them yanks don't know what good Q is.. probably cook it on a gas grill!
T tomMember
Well now,it does say that he is a graduate of Johnson and Wales,and has specialized in classic french cuisine .

Now ,it is our job to help him continue on with the fine product he apparently is producing on his great cookers.

Hey now,that french influence can't be all wrong.

Look what it has done for all my "coonass" relatives in SW Louisiana. Wink
FM Former Member
Tom,
If I can get my tongue unlodged from this low country cheek, I might suggest that the "French Connection" you mention may be the true answer to the enigma.

Those are really "frenched ribs"... while we usually think of lamb as "frenched" ... those pictured are pork --- but the close up view makes them appear to be "thick and meaty" with lots of bone exposed. Its a matter of scale

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