Pork

Nerd Cluster Ribs

Jody

Prep Time: 10 min

Cook Time: 5 hrs

Difficulty: Intermediate

Wrapped in foil with rich sauces, then topped with melted gummy bears and crunchy Nerds, this bold recteq recipe brings out the kid in all of us!

Instructions

Step 1: Burning the Cherry Pellets, preheat recteq to 250ºF.
Step 2: Using a chef knife, score membrane on bone side of rib. If you like, you can remove the membrane completely, but it is not necessary.
Step 3: In a medium size shaker jar, shake or mix chicken stock and recteq Pork Injection together*. Insert Injector in between each bone and evenly inject each piece of meat. It’s really hard to inject the bones!
Step 4: Remove from fridge, coat evenly in mayonnaise, and season evenly with Rossarooski's Honey Rib Rub.
Step 5: Place on recteq and smoke for 3 hours or until a beautiful mahogany color is achieved. Spritz every 30 minutes with sugar water.
Step 6: Prepare rib wrap by laying out 2 sheets of foil (about 2 feet or enough foil to properly wrap ribs).
Step 7: On top of foil, add butter, brown sugar, Kristy's Sweet Heat Glaze, and Harry's Secret Sweet Sauce. Place ribs meat side down onto foil. Wrap tightly, making sure to not puncture foil.
Step 8: Return to recteq, meat-side down, and cook another 1.5-2 hours or until an internal temperature of 195ºF has been reached. Remove ribs from wrap and let rest, meat side up.
Step 9: While ribs rest, prepare gummy coating. Add gummy bears to large glass bowl and add to microwave. Microwave until melted.
Step 10: Slice ribs individually and dry with paper towel. If outside is wet, candy won’t stick. Set bone side down onto wire cooling rack.
Step 11: Spoon melted gummy over each rib and immediately sprinkle with nerds.
Step 12: Allow to cool slightly and enjoy.

Ingredients

Serving Sizes

1 Rack St. Louis Cut Ribs
¹/₄ cup(s) recteq Pork Injection
12 ounce(s) Chicken Stock
2 tablespoon(s) Mayonnaise
2 tablespoon(s) Rossarooski's Honey Rib Rub
2 tablespoon(s) Salted Butter
2 tablespoon(s) Brown Sugar
2 tablespoon(s) Kristy's Sweet Heat Glaze
2 tablespoon(s) Harry's Secret Sweet Sauce
3 cup(s) Gummy Bears
1 cup(s) Nerds Candy

Tools Needed

Cherry Pellets
Nitrile Gloves
Chef's Knife
Cutting Board
Meat Injector
Cooling Racks
Medium Sauce Pan
recteq Tongs
Heat Resistant Gloves
Aluminum Foil
Spritzer Bottle
Large Glass Bowl
Large Metal Spoon

Step 1: Burning the Cherry Pellets, preheat recteq to 250ºF.
Step 2: Using a chef knife, score membrane on bone side of rib. If you like, you can remove the membrane completely, but it is not necessary.
Step 3: In a medium size shaker jar, shake or mix chicken stock and recteq Pork Injection together*. Insert Injector in between each bone and evenly inject each piece of meat. It’s really hard to inject the bones!
Step 4: Remove from fridge, coat evenly in mayonnaise, and season evenly with Rossarooski's Honey Rib Rub.
Step 5: Place on recteq and smoke for 3 hours or until a beautiful mahogany color is achieved. Spritz every 30 minutes with sugar water.
Step 6: Prepare rib wrap by laying out 2 sheets of foil (about 2 feet or enough foil to properly wrap ribs).
Step 7: On top of foil, add butter, brown sugar, Kristy's Sweet Heat Glaze, and Harry's Secret Sweet Sauce. Place ribs meat side down onto foil. Wrap tightly, making sure to not puncture foil.
Step 8: Return to recteq, meat-side down, and cook another 1.5-2 hours or until an internal temperature of 195ºF has been reached. Remove ribs from wrap and let rest, meat side up.
Step 9: While ribs rest, prepare gummy coating. Add gummy bears to large glass bowl and add to microwave. Microwave until melted.
Step 10: Slice ribs individually and dry with paper towel. If outside is wet, candy won’t stick. Set bone side down onto wire cooling rack.
Step 11: Spoon melted gummy over each rib and immediately sprinkle with nerds.
Step 12: Allow to cool slightly and enjoy.

Chef Pairings

With a bright, candy-coated main course you can add some common sense sides like smoked veggies or Elote Corn Salad.