Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and smokes some St. Louis spare ribs until the bones pull right out of the the meat. The boneless ribs are then beer battered and deep fried for these Pork Rib Corndogs!
WHAT YOU’LL LOVE
- Smoked ribs as the “hot dog”: St. Louis spare ribs smoked until the bones slide out leave tender boneless meat that’s sliced into portions and skewered.
- Honey mustard and two-seasoning bark: A jalapeño honey mustard binder, Cajun Fusion, and Honey Sriracha seasonings build a dark red bark before the pineapple juice wrap.
- Cornmeal-and-corn beer batter: Cornmeal, pureed cream-style corn, buttermilk, beer, and honey make a sweet, tender batter that fries into a crisp coating.
- Sweet-and-spicy finish: A dusting of powdered sugar and a drizzle of raspberry chipotle barbecue sauce turn the fried rib into a fair-food-style treat.
Pork Rib Corn Dogs
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
20 minutes
Calories
909
Try this unforgettable combination of smoked meat and beer-battered deep-frying with Chef Tom's Pork Rib Corn Dogs. Grill-smoked boneless St. Louis spare ribs make these corn dogs deliver succulent flavor with a texture so tender.
Ingredients
-
Creekstone Farms St. Louis Cut Pork Spare Ribs
-
Big Rick’s Jalapeño Honey Mustard
-
Cattleman’s Grill Cajun Fusion Seasoning
-
Lane’s BBQ Honey Sriracha Seasoning
- 1/2 cup pineapple juice
- 1 cup cornstarch
- Powdered sugar, for finishing
-
Blues Hog Raspberry Chipotle BBQ Sauce, for finishing
- 1 1/2 cup all purpose flour
- 1 1/2 cup corn meal
-
2 tbsp Cattleman’s Grill Cajun Fusion Seasoning
-
2 tbsp Reida Farm Kansas Wildflower Honey
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1 cup canned cream style corn, pureed
- 1 cup beer
For the Beer Batter:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 275ºF, set up for smoking.
- Coat the ribs in a thin layer of Big Rick’s Jalapeño Honey Mustard. Season with Cattleman’s Grill Cajun Fusion Seasoning and Lane’s BBQ Honey Sriracha Seasoning.
- Smoke on the second shelf until a dark red bark is formed, about 3-4 hours.
- Place 1/4 cup of pineapple juice on two sheets of foil. Place the ribs meat side down on the foil and wrap tightly in the foil.
- Return the ribs to the smoker and continue cooking until the bones pull out of the meat cleanly. Remove from the grill and rest the ribs.
- Remove the bones from the ribs. Slice the ribs into individual servings.
- Combine all ingredients in a mixing bowl and whisk to combine. Transfer the batter to a tall marinade shaker or pint glass.
- Preheat a dutch oven filled 2/3 full with vegetable oil until the oil is around 350ºF.
- Place the boneless ribs on skewers. Coat the rib with cornstarch then dip into the batter to cover the rib. Fry the rib until golden brown in color, about 2-3 minutes each.
- Serve the Pork Rib Corn Dog topped with powdered sugar and Blues Hog Raspberry Chipotle BBQ Sauce.
Recipe Note
Recipe FAQ
Why smoke the ribs at 275°F and then wrap them with pineapple juice?
The first 3-4 hours build a dark red bark. Wrapping the ribs meat side down in foil with a little pineapple juice braises them until the meat turns tender enough that the bones pull out cleanly.
How do I know the ribs are done?
The bones should pull out of the meat cleanly. At that point the meat is well past the 145°F USDA minimum for pork and tender enough to slice into portions.
Why remove the bones and slice the ribs before battering them?
Taking out the bones leaves solid pieces of tender meat that can be threaded onto skewers and fried like a corn dog. Slicing them into serving-sized pieces makes each one a convenient size.
Why coat the rib in cornstarch before dipping it in batter?
The cornstarch dries the surface of the meat, so the wet batter has something to cling to and doesn't slide off in the hot oil.
Why does the batter include cream-style corn, buttermilk, beer, and honey?
Together they make a sweet, tender corn dog batter. The pureed corn adds moisture and corn flavor, the buttermilk and beer lighten the crumb, and the honey adds sweetness that browns nicely.
Why pour the batter into a tall marinade shaker or pint glass?
A tall container lets you dip the whole skewered rib in a single motion, so it's coated evenly from top to bottom.
Why fry at 350°F?
That temperature browns the batter in 2-3 minutes, before the ribs inside dry out, and it keeps the crust crisp instead of greasy.
How do I handle the hot oil safely?
Leave enough headspace in the Dutch oven, since the oil level rises when food goes in. Don't overcrowd the pot, never leave the oil unattended over the flame, and let it cool completely before discarding it.
Why finish with powdered sugar and raspberry chipotle sauce?
The sugar adds a fair-food sweetness, and the sauce adds fruity, smoky heat that cuts through the fried batter and pork.
How indoor-friendly is this recipe?
2 out of 5. A low oven can cook the ribs to the same tenderness, and the frying works on a stovetop, but you'd lose the smoke and bark that define the recipe.
Recipe Highlights
Bone-pulled smoked ribs: Make tender, skewerable "dogs."
Honey mustard and double seasoning: Build a dark, sweet-spicy bark.
Corn beer batter: Fries into a sweet, crisp coat.
Powdered sugar and raspberry chipotle: Finish with sweet heat.
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Nutrition
Nutrition
- Nutrition Serving Size
- 10.37 oz
- per serving
- Calories
- 909
- Carbs
- 104 grams
- Protein
- 25 grams
- Fat
- 44 grams
- Sodium
- 1488 milligrams
