Candy & Sticky Pork Riblets Recipe

This recipe was a primary for me. I’ve seen the pork loin riblets within the grocery retailer however I’ve by no means truly purchased any to strive. I don’t know what took me so lengthy to strive them as a result of I used to be shocked by how good they really had been!

Riblets are cross minimize sections of pork loin ribs.The ribs are minimize into skinny strips about 2” huge they usually make the proper appetizer portion of ribs. I principally handled them like they had been mini slabs of loin ribs.

Each bit was seasoned with a bit Kosher Salt and for the bbq seasoning I went with Butcher’s BBQ Honey Rub. You might use any rub on these riblets however I used to be going for a candy taste and the honey rub was good.


As soon as the entire riblets had been seasoned I allow them to hang around at room temp for about 20 minutes to sweat. The seasonings soften into the meat and it creates a dry marinade. You might even place them within the fridge for a pair hours if you’d like.


Whereas the rub and salt labored on the meat I fired up my Gateway Drum Smoker. Earlier than putting the cooking grate on the grill I threw in a pair small chunks of cherry wooden for some candy smoke.

Maintain the drum at 275 for this prepare dinner and you would additionally use any smoker or grill for this recipe simply preserve the temp regular at 275.


The riblets went on the cooking grate as quickly because the temperature stabilized and I smoked them for 1 hour then flipped each bit over for even cooking.

After 1 1/2 hours within the smoke I positioned them in a half measurement aluminum pan. To create the candy and sticky factor of this recipe I added brown sugar, butter, honey and Killer Hogs Vinegar Sauce to the pan and coated it with aluminum foil to lock within the warmth.


The pan is positioned again on the drum and I let it roll for an additional hour retaining the temp regular at 275. At this level the riblets felt tender and the bones had lovely draw again, however I needed to get a bit char on the surface. I rigorously dipped every riblet part within the pan sauce and positioned them again on the cooking grate.

Preserving the lid open on the drum allowed the flames to kick up a bit serving to the char-glaze the surface. This step doesn’t take lengthy about 2-3 minutes on both sides, so don’t stroll far-off. As soon as the surface appeared proper it was time to eat!


I let the riblets relaxation for about 5 minutes on the chopping board after which sliced them into 2 bone items. Piled excessive on the chopping board they appeared superb and the flavour was unbelievable. Consider the proper slab of ribs however in appetizer kind.


I served them together with a bit additional vinegar sauce for dipping however I may see doing a number of sorts of flavors with these. I extremely suggest giving them a strive the subsequent time you wish to create some bbq appetizers.


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Candy & Sticky Pork Riblets


  1. Preheat drum smoker to 275 levels utilizing lump charcoal for gasoline. Add a pair chunks of cherry wooden to the recent coals for smoke taste.
  2. Season the strips of pork loin riblets with Kosher salt and Butcher’s BBQ Honey Rub. Let the seasoning sit on the riblets for about 20 minutes earlier than putting on the pit.
  3. Prepare the strips of riblets on the cooking grate and smoke for 1 1/2 hours.
  4. Place the entire riblets in a half measurement aluminum pan and add brown sugar, pats of butter, Vinegar Sauce and drizzle every part with the honey.
  5. Cowl the pan with aluminum foil and place the pan again on the pit for 1 hour.
  6. After an hour take away the foil and punctiliously dredge the riblets within the pan juice and place instantly on the cooking rack. Go away the lid to the drum open so the hearth flares up and char grill each bit for 2-3 minutes on both sides.
  7. Take away the riblets from the smoker and place on a chopping board. To serve minimize every part into 2 bone items and pile excessive on the board or serving platter. Serve the riblets together with your favourite BBQ sauce for dipping.

Malcom Reed
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