Corn Skewer Ribs

 

      This one was too good to pass up.  Something new to try; creative yet tasty.  It will take one day to create these or divide the smoking, frying process over 2 days.  Realistically you can smoke one rack, eat half and use the remaining 3-4 ribs for this.  Makes for 2 days of great eating.  I chose baby back ribs as spareribs might be too large and baby backs have thicker, more tasty meat.  I used my traditional Johnny Trigg recipe.  

1 rack baby backs, smoked

Corn dog skewers

1 1/2 cup all-purpose flour

1 1/2 cup corn meal

1 1/2 tsp baking powder

1/2 tsp baking soda

1 cup buttermilk

1 cup canned cream style corn

1 cup beer

Johnny Trigg Ribs

Honey

Parkay Squeeze Butter

KOSMOS SPG

KOSMOS Dirty Bird Rub

Apple Juice (for spritz)

1 Tbsp. Tiger Sauce 

Brown Sugar

Rich’s Custom Pork/Chicken BBQ Sauce

      Rinse ribs and remove membrane from the back.  Sprinkle the first (light) SPG rub, then finish with a liberal covering of Dirty Bird.  Rest the ribs, if possible, for 2 hours.  Heat pit to 225-240F.  I like oak and/or cherry wood.

      Place ribs in the pit and smoke for 3 hours, spritzing hourly with the apple juice.  Remove after 3 hours.  Lay down foil and squeeze 3-4 Tbsp Parkay over ribs: sprinkle brown sugar over the Parkay butter, as well as honey and Tiger Sauce.  Repeat for both sides.  Seal in foil and place back on pit for 2 hours.  

      After 2 hours remove ribs from pit and uncover.  Return to pit un-foiled for 30-60 minutes.  Ribs are done when meat begins to recede from bone.  Slice and serve with sauce on the side.  

Smoking

Rib separated meat from bone

Skewered

      When ribs are done, remove from pit and slice apart 1/2 half of the ribs.  You eat one half and then trim meat from bone on the other half.  After you eat the bone in ribs on Day 1, prepare the remaining smoked, sliced rib meat by inserting a dog skewer.  This can be delicate as meat wants to come apart.  Make mix (adjust this recipe for number of ribs to fry) Heat deep fryer or deep skillet with oil to 350F.  Fry till golden brown.  Remove and place paper towels to drain.   Serve with mustard or custom drizzle.

Corn Meal Breading

Draining

Plated w/fries

      Of course these aren't the most beautiful results we had hope for.  Keeping the rib meat intact is not easy.  The corn meal process is no easier, but the outcome is still quite tasty.  

“The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.”

Julia Child