Smoked Buffalo & Bleu Cheese Ribs

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 Garlic Parmesan Rub (OR Ron's Screamin' Pig Rub) and 1 tablespoon Buffalo Butter Rub. 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 Garlic Parmesan Rub (OR 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.