Pork

Rib Corn Dogs

Jody

Prep Time: 4 hrs

Cook Time: 5 min

Difficulty: Intermediate

Smoky, tender ribs are seasoned, slow-cooked, battered in a spiced cornmeal mix, fried to golden perfection, and finished with sweet sauce and powdered sugar.

Instructions

Step 1: Burning the Ultimate Blend Pellets, preheat recteq to 275ºF.
Step 2: Season ribs evenly with Rossarooski’s Honey Rib Rub.
Step 3: Place in recteq and cook for 3 hours.
Step 4: After 2 hours, wrap ribs in foil with butter, BBQ sauce, and extra Rossarooski’s Honey Rib Rub.
Step 5: Return to recteq and cook an additional hour.
Step 6: Remove and let rest 2 hours.
Step 7: Add cast iron dutch oven with 2 quarts frying oil to recteq
Step 8: Turn recteq to 400ºF and allow oil to reach 350ºF.
Step 9: In a medium size mixing bowl mix together flour, corn meal, and Ron’s Screamin' Pig Rub.
Step 10: After it's mixed well, add 3/4 of the beer until you reach the correct consistency. You want the batter to stick to the meat and not run off. Remember, you can always add more but you can’t remove it once it’s in. Pour batter into 32oz cup.
Step 11: Remove ribs from foil and dry with paper towels.
Step 12: Slice ribs individually and remove bones from meat.
Step 13: Skewer each rib with the wooden skewers.
Step 14: Pour corn starch into a small plate. Dip each side of the rib onto the corn starch. Then double dip into the batter and then into the oil.
Step 15: Cook ribs individually so that they fit in oil. Cook until golden brown and remove. About 2-3 minutes.
Step 16: Remove and place on a paper towel or cooling rack.
Step 17: Drizzle with Harry's Secret Sweet Sauce and a powdering of powdered sugar.

Ingredients

Serving Sizes

1 Rack of Ribs
2 tablespoon(s) Rossarooski's Honey Rib Rub
2 tablespoon(s) Salted Butter
2 tablespoon(s) Harry's Secret Sweet Sauce
8 cup(s) Frying Oil
2 cup(s) Flour
2 cup(s) Cornmeal
2 tablespoon(s) Ron's Screamin' Pig Rub
4 tablespoon(s) Corn Starch
4 tablespoon(s) Harry's Secret Sweet Sauce
2 tablespoon(s) Powdered Sugar

Tools Needed

Ultimate Blend Pellets
Nitrile Gloves
recteq Chef's Knife
Cutting Board
Aluminum Foil
Large Dutch Oven
Medium Mixing Bowl
Whisk
32 Oz Cup
Bamboo Paddle Skewers
Paper Towels
Small Plate
Thermometer
Cooling Rack
recteq Tongs

Step 1: Burning the Ultimate Blend Pellets, preheat recteq to 275ºF.
Step 2: Season ribs evenly with Rossarooski’s Honey Rib Rub.
Step 3: Place in recteq and cook for 3 hours.
Step 4: After 2 hours, wrap ribs in foil with butter, BBQ sauce, and extra Rossarooski’s Honey Rib Rub.
Step 5: Return to recteq and cook an additional hour.
Step 6: Remove and let rest 2 hours.
Step 7: Add cast iron dutch oven with 2 quarts frying oil to recteq
Step 8: Turn recteq to 400ºF and allow oil to reach 350ºF.
Step 9: In a medium size mixing bowl mix together flour, corn meal, and Ron’s Screamin' Pig Rub.
Step 10: After it's mixed well, add 3/4 of the beer until you reach the correct consistency. You want the batter to stick to the meat and not run off. Remember, you can always add more but you can’t remove it once it’s in. Pour batter into 32oz cup.
Step 11: Remove ribs from foil and dry with paper towels.
Step 12: Slice ribs individually and remove bones from meat.
Step 13: Skewer each rib with the wooden skewers.
Step 14: Pour corn starch into a small plate. Dip each side of the rib onto the corn starch. Then double dip into the batter and then into the oil.
Step 15: Cook ribs individually so that they fit in oil. Cook until golden brown and remove. About 2-3 minutes.
Step 16: Remove and place on a paper towel or cooling rack.
Step 17: Drizzle with Harry's Secret Sweet Sauce and a powdering of powdered sugar.

Chef Pairings

Pair these flavorful Rib Corn Dogs with Cole Slaw or Fried Okra for a southern classic.