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Spicy Buffalo Style Pork Ribs Recipe Video
|Pork ribs||2 1⁄2 Pound, membrane removed (St. Louis style pork ribs)|
|Franks red hot sauce||1⁄2 Cup (8 tbs)|
|Celery salt||1⁄8 Cup (2 tbs)|
|Black pepper||1⁄4 Cup (4 tbs)|
|For the glaze:|
Calories 652 Calories from Fat 384
% Daily Value*
Total Fat 43 g65.9%
Saturated Fat 17.7 g88.5%
Trans Fat 0.3 g
Cholesterol 234 mg
Sodium 3212.6 mg133.9%
Total Carbohydrates 8 g2.5%
Dietary Fiber 1.8 g7.3%
Sugars 3.1 g
Protein 56 g111.4%
Vitamin A 6.7% Vitamin C 2.4%
Calcium 9.5% Iron 24.5%
*Based on a 2000 Calorie diet
1. On a sheet of wrapping paper, place the St. Louis style ribs. Coat it well on both sides with the celery salt, black pepper, hot sauce. Rub the mixture well onto the ribs.
2. Once done, wrap the well coated pork ribs with the sheet and paper and transfer it into a 2 gallon zip lock bag and refrigerate it overnight.
3. Get the smoker ready an hour before smoking the pork ribs.
4. For smoking the pork ribs: Once the smoker is hot, place the marinated St. Louis style pork ribs onto the grill grates. Cover the smoker and let the ribs smoke for 3 hours.
5. After 3 hours, remove the pork ribs from the grates and onto a sheet of foil, cover the smoked pork ribs with another sheet and wrap it tightly and place it back on the grates to continue smoking for another 1 hour.
6. For the glaze: In a pot on medium high, add franks hot sauce, butter and honey. Mix well and let this mixture cook until the butter has melted and the mixture looks like a glaze.
7. Unwrap the smoked pork ribs and apply the glaze on both sides and smoke again, after which the ribs need to be wrapped in foil until serving time.
8. Serve this spicy buffalo style pork ribs carved with mayonnaise or ketchup.
For added smoky flavor use pecan pellets.