Smoked Buffalo Party Ribs
St. Louis ribs cut up into individual pieces, coated with buffalo sauce and Jeff's original rub, smoked, and garnished with ranch and chopped parsley. You'll be making these for your next football party, no doubt!
Ingredients
- 1 rack St. Louis Style Spare Ribs
- ½ cup Franks Red Hot cayenne pepper sauce
- ½ cup Jeff's original rub be generous
- ½ cup Ranch dressing
- ¼ cup Honey for the braising process
Buffalo Sauce
- ½ cup Franks Red Hot cayenne pepper sauce
- 4 TBS Butter melted
- ⅓ cup Honey
- 1 TBS Jeff's original rub
Instructions
- Lay the rack of ribs on the cabinet or cutting board with meat side down. Loosen and peel the plastic-like membrane from the bones.
- Using a sharp knife, cut the rack of ribs into individual pieces.
- Coat each rib bone with a thin layer of Franks Red Hot. Then sprinkle Jeff's original rub generously onto each side of the ribs.
- Set up the smoker for cooking at 225°F (107°C) using oak for smoke or whatever smoking wood you have available. Once the smoker is up to temperature and producing good smoke, it's time to cook.
- Place the ribs directly on the grate or you can place the ribs on a pan with a rack leaving a little space between each one. Let them smoke for about 3 hours.
- After 3 hours, place the ribs into a half-size pan and coat them with buffalo sauce and a good drizzle of honey all over. Cover the pan tightly and place the pan on the smoker. Crank the heat up to 250°F (121°C). Let them braise for 60-75 minutes or until they reach 195°F (91°C) in the meaty areas.
- Remove the ribs to a platter and garnish with ranch drizzled all over and chopped parsley.
- Serve and enjoy!