Where the pork is pulled and the ribs are hot!

In a special week-long series called "Ribs 5 Ways in 5 Days," "Today" has been searching of the best-tasting ribs from around the country. Day four takes viewers to North Carolina, where the pork is pulled and the ribs are hot! Jim Tabb and daughter Lee Ann Whippen, who have won numerous barbecuing competitions, were invited to appear on the show to share some of their secrets for great-tasting ribs. Check out their recipes:

Smoked BBQ Baby Back Ribs
Serves 8

4 racks baby back ribs weighing approximately 2 1/4 lbs. each
3/4 cup BBQ dry rub
1 cup apple juice in spray bottle
charcoal
hickory and apple chips soaked in water 1/2 hour prior to cooking
BBQ sauce for finishing

Prepare ribs by removing the membrane off bottom side. This may be done by lifting corner piece of membrane and pulling off by grasping with paper towels or tea towel. Season with dry rub and place in bag or covered dish overnight in refrigerator.

Remove ribs 1 hour prior to cooking to get to room temperature.

Prepare smoker to temperature of 210 to 220 degrees. Add one handful of soaked hickory chips and one handful of apple chips on top of hot coals.

Place ribs, meat side up in smoker. After 1 1/2 hours, spray generously with apple juice and add another handful of hickory and apple chips. Spray again with apple juice after 1 hour.

After 3 hours total cooking time, remove ribs from smoker, brush with your favorite BBQ sauce and put back in smoker for another 30 minutes. Ribs will be done when meat begins to come back from the bone or when ribs can be pulled apart easily.

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Smoked Pork Butt
Serves 12

1 5lb. or larger bone in pork butt
1/4 cup BBQ dry rub
1 cup apple juice in spray bottle
Charcoal
Hickory and apple wood chips soaked in water 1/2 hour prior to cooking
BBQ sauce

Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.

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Remove pork from refrigerator two hours prior to cooking to get to room temperature.
Prepare smoker to temperature of 210 to 220 degrees and place one handful of hickory chips and one handful of apple chips on hot coals.

Place pork butt fat side up in smoker and smoke for 14 to 16 hours adding one handful of hickory and one handful of apple chips every four hours. After five hours in smoker, begin spraying generously with apple juice every two hours.

Pork will be done when internal temperature reaches 185-190 degrees.

Pull or chop meat as desired and top with your favorite sauce!

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Basic Thin Vinegary North Carolina Eastern BBQ Sauce
Makes 2 cups

2 cups cider vinegar
2 Tbsp. brown sugar
2 tsp. kosher or sea salt
1 tsp. fresh ground black pepper
1 tsp. hot red pepper flakes

Mix and bring to a simmer.
Best if it sits for several days.
It will keep for several weeks in an airtight jar.
Good with fresh cooked pork or for basting a hog.

Options to add:
1/4 cup ketchup
1/2 tsp. onion powder
1/4 cup molasses

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Carolina Mustard Sauce (South Carolina style)

2 Tbsp. vegetable oil
1/2 cup fine minced onion
1 Tbsp. dry mustard
3/4 cup prepared yellow mustard
1/2 cup brown sugar
1/4 cup white vinegar
1 tsp. celery seeds
1 tsp. salt
1/4 tsp. black pepper

Heat oil in medium saucepan over medium heat.
Add onion and saute until translucent — four to five minutes.
Add the rest of the ingredients and blend.
Bring to a boil and then simmer 20 onions, stirring on and off.

Good up to two weeks in the refrigerator.

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Jimi Modified Sauce (West North Carolina Style)

1 cup tomato sauce
3/4 cup ketchup
1 Tbsp. butter
1/2 cup brown sugar
1/2 cup Kono
1/2 cup honey
1 cup white vinegar
1 tsp. dry mustard
1 tsp. black pepper
2 Tbsp. chili powder
1/4 cup Worcestershire sauce
1 tsp. garlic powder
1 Tbsp. paprika
1 tsp. onion powder
2 Tbsp. lemon juice
1 Tbsp. molasses
4 Tbsp. maple syrup

1.  Mix.
2.  Bring to a low boil and turn off.

Recipes provided by Jim Tabb and Lee Ann Whippen. Copyright 2004. All rights reserved.

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