Halloween SKELETON SMOKER Ribs
Get ready to hack up a lung for Halloween! Smoked to perfection, these ribs are deadly delicious.
Equipment
Ingredients
- 1 rack ribs cut in half (about 6 ribs per half)
- 1 link cajun sausage 2-3ft long, for entrails
- 1 cup favorite BBQ sauce
- 4 cups apple cider
- 2 cups woodchips
- 6 cups water for boiling
Instructions
- Remove the skin backing from the ribs and cut into two evenly sized halves. Place into a shallow dish and cover with apple cider. Marinate overnight or for at least 8 hours. Bring to room temperature prior to cooking.Remove the skin backing from the ribs and cut into two evenly sized halves. Place into a shallow dish and cover with apple cider. Marinate overnight or for at least 8 hours. Bring to room temperature prior to cooking.
- Preheat the smoker to 225°F. Boil 4-6 cups of water and place into the smoker's water containment. Place the woodchips into the smoker in a foil pouch or directly into the woodchip holder.
- Place the ribs into the smoker and do not open for at least 2 hours. This is when the meat will absorb the most smoke.
- After 2 hours, add the sausage to the grill. Brush the ribs with your favorite BBQ sauce and then continue to cook the ribs until the internal temperature reaches 160°F for both the ribs and the sausage. Brush every 30 minutes with BBQ sauce. When heated through, tent both in foil for 15 minutes prior to serving. Happy Halloween!
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