Experience the vibrant flavors of the South with these Cajun Pork Ribs, a southern creation that marries tender baby back ribs with a fiery Cajun flair. Crafted with precision on a Yoder Smokers YS1500s Outlander Pellet Grill, these ribs boast a tantalizing blend of spices and sauces that infuse each bite with robust flavor. From the slathering of Kozlik’s Dijon Mustard to the generous dusting of Cattleman’s Grill Cajun Fusion Rub, every step ensures the meat is imbued with layers of heat and depth. As the ribs slowly smoke, a rich mahogany-colored bark forms, signaling the savory feast to come. Yet, it's the wrap braise that truly elevates these ribs, as they luxuriate in a decadent mixture of butter, hot sauce, honey, and bourbon, culminating in irresistible tenderness. Finished with a drizzle of the savory liquid from the foil wrap, these Cajun Pork Ribs are poised to delight palates and ignite culinary passions.
Cajun Pork Ribs
Tom Jackson
Rated 4.5 stars by 4 users
Category
Pork
Cuisine
American
Servings
12
Prep Time
10 minutes
Cook Time
4 hours
Calories
686
Transport your taste buds to the heart of Cajun cuisine with these Cajun Pork Ribs, where tender baby back ribs meet a symphony of spices and sauces. Crafted meticulously on the Yoder Smokers YS1500s Outlander Pellet Grill, each rib boasts a tantalizing blend of flavors, from the zesty kick of Kozlik’s Dijon Mustard to the bold notes of Cattleman’s Grill Cajun Fusion Rub. As they slowly smoke, a rich mahogany bark develops, hinting at the savory treasure awaiting within. Yet, it's the wrap braise that truly sets these ribs alight, as they soak in a luscious blend of butter, hot sauce, honey, and bourbon, rendering them tender and succulent. With a final flourish of the savory liquid from the foil wrap, these Cajun Pork Ribs are ready to captivate palates and ignite culinary passions.
Ingredients
- 2 racks baby back ribs
-
1/4 cup Kozlik’s Dijon Classique
-
Cattleman’s Grill Cajun Fusion Rub
- 1 cup (2 sticks) unsalted butter
-
1/2 cup Cattleman’s Grill Pit Fire Hot Sauce
-
2 tbsp Reida Farm Kansas Wildflower Honey
- 2 tbsp bourbon
Wrap Braise:
Directions
- Preheat your Yoder Smokers YS1500s Outlander Pellet Grill to 275ºF, set up for smoking.
- Slather the ribs with the Kozlik’s Dijon Mustard. Season with Cattleman’s Grill Cajun Fusion Rub.
- Place the ribs on the second shelf of the grill and smoke until a dark mahogany colored bark is formed, about 3 hours.
- Before removing the ribs from the grill to wrap, combine the warp braising ingredients in a small sauce pot. Bring to a simmer.
- Place each rack of ribs on top of two sheets of heavy duty foil. Pour half of the wrap braise into each foil pack. Wrap tight and return to the grill.
- Cook until the meat is super tender and bones are pulling away from the meat, about one more hour.
- Slice the ribs and slather with the liquid from the foil wrap.
Recipe Note
Other Recipes You Might Enjoy:
Smoked Cajun Turkey
Recipe Highlights and Insights:
Why Wrapping and Braising Ribs is So Good:
1. Tenderizes the Meat: Wrapping and braising the ribs helps break down the tough connective tissues in the meat, resulting in tender, juicy ribs. The combination of low heat and moisture from the braising liquid helps to soften the meat, making it more succulent and easy to eat.
2. Infuses Flavor: The wrap braise technique allows the ribs to soak up the flavors of the braising liquid, resulting in ribs that are incredibly flavorful from the inside out. The mixture of butter, hot sauce, honey, and bourbon adds depth and complexity to the meat, elevating its taste to new heights.
3. Locks in Moisture: Wrapping the ribs in foil helps to seal in moisture, preventing them from drying out during the cooking process. This ensures that the ribs remain juicy and tender, even after hours of cooking on the grill.
4. Speeds up Cooking Time: Braising the ribs in foil helps to speed up the cooking process, allowing you to enjoy delicious, perfectly cooked ribs in a fraction of the time it would take to cook them without wrapping. This makes it a great technique for constant and delicious ribs.
5. Creates a Saucy Finish: The liquid from the braising process creates a rich, flavorful sauce that can be drizzled over the ribs before serving. This adds an extra layer of flavor and moisture to the ribs, making them even more delicious and satisfying to eat.
Overall, wrapping and braising ribs is a tried-and-true technique that yields tender, flavorful results every time. Whether you're cooking for a crowd or just looking to indulge in some delicious barbecue, this method is sure to impress.
Nutrition
Nutrition
- Serving Size
- 2 Ribs
- per serving
- Calories
- 686
- Fat
- 41 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 138 milligrams
- Sodium
- 1012 milligrams
- Carbs
- 14 grams
- Fiber
- 0 grams
- Sugar
- 13 grams
- Protein
- 53 grams
This recipe can absolutely be used on a loaded Wichita.
Can I use this recipe on my loaded Wichita?