Difficulty: Beginner
Pork
Smoked Buffalo & Bleu Cheese Ribs
Jody
Prep Time: 10 min
Cook Time: 10 hrs
Difficulty: Beginner
What could be more delicious than your favorite Buffalo Bleu Cheese combo, now recteq-ified!
Instructions
- Step 1: Burning the Mesquite pellets, preheat recteq to 275ºF.
- Step 2: Remove ribs from packaging and dry with paper towel. Use paper towel to remove membrane from bone side of ribs.
- Step 3: Season ribs evenly with 1 tablespoon Ron's Screamin' Pig Rub and 1 tablespoon Big Game Buffalo Wing Dust. Place in recteq and cook for 2 hours. Spritzing is optional but encouraged.
- Step 4: Lay out a sheet of foil longer than the ribs. In foil add 1/2 stick butter (cut up), 2 tablespoons Stevie's Habanero Honey, and a sprinkle of Big Game Buffalo Butter Dust.
- Step 5: Remove ribs from recteq and lay on foil meat side down. Wrap ribs tightly in foil and return to grill another 2 hours.
- Step 6: While ribs cook, place small grill-safe sauce pot in recteq. Add chopped garlic and butter. Cook 10 minutes then remove from heat.
- Step 7: In a large bowl, whisk together garlic butter, Matt's Louisiana Hot Sauce, Stevie's Habanero Honey, and 1 tablespoon Ron's Screamin' Pig Rub.
- Step 8: After 4 hours of cooking, remove ribs and unwrap from foil. Return ribs to recteq and cook for 30 minutes. Brush with sauce and cook until sauce has set. Remove from recteq.
- Step 9: Plate, garnishing with bleu cheese crumbles, carrots, and celery. Serve with extra sauce and blue cheese dressing.
Ingredients
Serving Sizes
Ingredients
- 1 Rack of Pork Ribs
- 2 tablespoon(s) Ron's Screamin' Pig Rub
- 3 Garlic Cloves
- 1 stick(s) Salted Butter
- 1 tablespoon(s) Olive Oil
- 5 ounce(s) Matt's Louisiana Hot Sauce
- 2 tablespoon(s) Stevie's Habanero Honey
- 3 ounce(s) Bleu Cheese Crumbles
- 1/2 cup(s) Celery
- 1/2 cup(s) Carrots
- 1/2 cup(s) Bleu Cheese Dressing
Tools Needed
- Knife
- Cutting Board
- Nitrile Gloves
- Mesh Cooking Mat
- Small Grill-Safe Sauce Pot
- Whisk
- Large Mixing Bowl
- Tongs
- Paper Towels
- Step 1: Burning the Mesquite pellets, preheat recteq to 275ºF.
- Step 2: Remove ribs from packaging and dry with paper towel. Use paper towel to remove membrane from bone side of ribs.
- Step 3: Season ribs evenly with 1 tablespoon Ron's Screamin' Pig Rub and 1 tablespoon Big Game Buffalo Wing Dust. Place in recteq and cook for 2 hours. Spritzing is optional but encouraged.
- Step 4: Lay out a sheet of foil longer than the ribs. In foil add 1/2 stick butter (cut up), 2 tablespoons Stevie's Habanero Honey, and a sprinkle of Big Game Buffalo Butter Dust.
- Step 5: Remove ribs from recteq and lay on foil meat side down. Wrap ribs tightly in foil and return to grill another 2 hours.
- Step 6: While ribs cook, place small grill-safe sauce pot in recteq. Add chopped garlic and butter. Cook 10 minutes then remove from heat.
- Step 7: In a large bowl, whisk together garlic butter, Matt's Louisiana Hot Sauce, Stevie's Habanero Honey, and 1 tablespoon Ron's Screamin' Pig Rub.
- Step 8: After 4 hours of cooking, remove ribs and unwrap from foil. Return ribs to recteq and cook for 30 minutes. Brush with sauce and cook until sauce has set. Remove from recteq.
- Step 9: Plate, garnishing with bleu cheese crumbles, carrots, and celery. Serve with extra sauce and blue cheese dressing.
Chef Pairings
Add Grilled Corn on the Cob and some Smoked Green Bean Casserole to finish off this dinner.