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.