Smoked Ribs with Sausage Entrails for Halloween

What’s Up, Hungry People

Get ready to hack up a lung for Halloween! Smoked to perfection, these ribs are deadly delicious.

One of my favorite Halloween recipes – these ribs are as ‘set it and forget it’ as it gets. Just bust out your charcoal or electric smoker, heat it up, and get ready for slowly smoked ribs, sausages, and bubbling good BBQ.

Now, I know what you’re thinking: “Ribs that look like lungs? On purpose?” But trust me, there’s something wickedly satisfying about serving up a platter of meat that has been smoked so thoroughly it looks like it’s ready to give your guests a fright. These ribs are not just a meal – they’re a gruesome centerpiece, a culinary nod to every horror film you’ve ever watched. The added touch of long, winding sausage links as ‘entrails’ just seals the deal, making this dish a true showstopper at your Halloween feast. Plus, there’s nothing like the irony of ‘smoker’s lung’ when you’re the one doing the smoking – deliciously morbid, if I do say so myself.

Electric Smoker vs. Charcoal Smoker

I just so happen to have both types of smokers at my disposal. For this recipe specifically, I used my charcoal smoker.

The biggest difference between an electric and charcoal smoker—at least from my experience using both back-to-back—is how ‘hands on’ you want to be at the end of the day.

Charcoal Smoker

A charcoal smoker (affiliate link) will need a lot more babysitting than an electric smoker. And I would actually recommend beginners start with an electric smoker until they fully understand how the smoking process works. Charcoal smokers also lose heat much more quickly, meaning you have to keep a constant eye on the temperature—making sure it doesn’t dip too low or get too hot if you’ve gone heavy on the charcoal. Adding water and wood pellets complicates this even further, especially if you’re already struggling with maintaining the heat. Even if you manage to keep the grill at a steady 250°F, your meat might stall out during cooking if the temperature fluctuates even a little bit. Oh, and you definitely need to smoke outdoors unless you want to be haunted by the ghost of… your house.

However, I will give the charcoal smoker the benefit of being a hell of a lot more fun to use because ~fire~ and you really do feel like you are getting back to your basic human instincts by getting personal with the meats.

Electric Smoker

On the flip side, electric smokers (affiliate link) offer a lot more control over the smoking process, making the entire thing a breeze because you don’t have to worry as much about temperature and seal. You can focus entirely on relaxing once you’ve added your meat and wood chips.

The wood chips are only needed for a few minutes at the beginning—I also like to add a few at the end—because beyond that, the wood will burn up much more quickly than the charcoal. My electric smoker has a specific bin for wood chips, so I can reload as many times as I want without worrying about the temperature dropping.

Here’s What You Need

You don’t need much to create a spooky dish. A few props go a long way to sell the effect!

• Rack of ribs: Thick, juicy ribs make our ‘lungs.’
• Apple cider: For marinating the ribs in advance, adding a sweet and tangy base flavor.
• Cajun sausage or your favorite long sausage links: These become the ‘entrails’ for that spooky Halloween vibe.
• Favorite BBQ sauce: Whether homemade or store-bought, it’s essential for basting the ribs during the smoking process.
• Woodchips: For adding that extra smoky flavor, perfect for any type of smoker.
• Prop skulls and bones: Optional, but they really sell the ‘lungs and entrails’ effect!

Let’s Cook

Start by removing the membrane from the back of the ribs. You don’t want anything coming between you and the deliciousness to come. Once you’ve done that, slice the ribs into two evenly sized halves. Then, toss them into a shallow dish and cover with apple cider. Let those bad boys marinate overnight or for at least 8 hours. Trust me, this step is worth the wait. Before cooking, let them sit out to come to room temperature, so they cook evenly.

Fire Up the Smoker

Preheat your smoker to 225°F. If you’re using a charcoal smoker, boil 6 cups of water and pour it into the smoker’s water pan. It helps regulate the temperature and keeps everything nice and moist. If you’re using an electric smoker, well, you know the drill. Toss your woodchips into a foil pouch or straight into the woodchip holder.

Smoking the Ribs

Now, place the ribs into the smoker and resist the temptation to peek for at least 2 hours. This is when the meat will absorb the most smoke, and you don’t want to interrupt that magic. After the first 2 hours, it’s time to add the sausage to the grill. Brush the ribs with your favorite BBQ sauce, and keep cooking until the internal temperature hits 160°F for both the ribs and the sausage. Be sure to brush the ribs with BBQ sauce every 30 minutes for that extra sticky goodness.

Final Touches

When everything is cooked through, tent the ribs and sausage in foil and let them rest for about 15 minutes. This little nap allows the juices to redistribute, making every bite tender and juicy. Serve them up with some prop skulls and bones for full Halloween horror effect, and watch your guests get spooked by how good they taste.

Pro Tips for Smoking Success

• Keep the temperature steady: Whether using a charcoal or electric smoker, maintaining a consistent temperature is key. For charcoal, keep an eye on the coals and adjust as needed. For electric, make sure the seal is tight to lock in the heat.
• Use a meat thermometer: This is your best friend when smoking. It takes the guesswork out of knowing when your meat is perfectly done.
• Let the ribs rest: After cooking, give your ribs some time under foil. This step locks in the juices, ensuring every bite is as juicy as it should be.
• Experiment with wood flavors: Not all woodchips are the same. Try different types like hickory, apple, or mesquite to see which one you like best for your ribs.

Common Questions About Halloween Skeleton Smoker Ribs

• What’s the best type of woodchips to use?
  • Hickory, apple, and mesquite are all great choices, each adding a unique smoky flavor. Choose one based on your taste preference.
• Can I use an oven instead of a smoker?
  • Yes, but you won’t get that authentic smoky flavor. You can add liquid smoke to the sauce to mimic the flavor.
• How do I know when the ribs are done?
  • The internal temperature of the ribs should reach 160°F. Use a meat thermometer to check, and don’t rely solely on cooking time.
• How long should I marinate the ribs?
  • Marinate for at least 8 hours, but overnight is even better for a deeper flavor infusion.

Happy Halloween!

So there you have it, Hungry People – Halloween skeleton smoker ribs that are as creepy as they are tasty. The spooky ‘lungs’ and sausage ‘entrails’ are just the right mix of fun and fright, making them perfect for your haunted feast. Fire up that smoker, grab your favorite BBQ sauce, and get ready to serve up some Halloween horror – one delicious bite at a time. Happy haunting, and may your ribs be just the right amount of terrifying!

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