Smoked Ribs with Cajun Sausage Entrails for Halloween Recipe
This spooky Halloween recipe features smoked ribs paired with Cajun sausage shaped as entrails, perfect for a festive and flavorful celebration. The ribs are smoked using a woodchip-infused apple cider brine, delivering tender, smoky, and juicy meat, while the Cajun sausage adds a spicy and savory contrast to complete this eerie yet delicious dish.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Smoking
- Cuisine: American Southern
Ingredients
Scale
Meats
- 1 rack ribs, cut in half (about 6 ribs per half)
- 1 link Cajun sausage, 2-3 ft long (for entrails)
Liquids and Sauces
- 1 cup favorite BBQ sauce
- 4 cups apple cider
- 6 cups water (for boiling)
Additional Ingredients
- 2 cups woodchips (for smoking)
Instructions
- Prepare the Brine: In a large pot, combine 4 cups of apple cider, 6 cups of water, and woodchips. Bring to a simmer to infuse the liquid with smoky flavor, then remove from heat and let cool.
- Brine the Ribs: Submerge the halved rack of ribs into the cooled apple cider and woodchip brine. Allow the ribs to soak for several hours or overnight in the refrigerator to absorb flavor and tenderize the meat.
- Prepare the Smoker: Preheat your smoker and add additional woodchips to create a rich smoke environment, maintaining a temperature ideal for slow smoking ribs (around 225°F to 250°F).
- Smoke the Ribs: Remove ribs from the brine and pat dry. Place them into the smoker and smoke thoroughly for about 3-4 hours until the meat is tender and smoky.
- Cook the Cajun Sausage: In a large pot, bring 6 cups of water to a boil. Submerge the Cajun sausage and boil until fully cooked through, typically 20-30 minutes. This makes them pliable enough to shape as entrails.
- Glaze the Ribs: During the last 30 minutes of smoking, generously brush the ribs with your favorite BBQ sauce to caramelize and add extra flavor.
- Assemble the Dish: Arrange the smoked ribs on a serving platter and coil the boiled Cajun sausage next to or intertwined with the ribs to resemble entrails for a Halloween-themed presentation.
- Serve: Serve hot with additional BBQ sauce on the side for dipping and enjoy your festive smoked ribs with sausage entrails.
Notes
- Soaking the ribs in apple cider brine enhances moisture and flavor.
- Woodchips for smoking can vary; hickory or applewood are excellent choices for a balanced smoky taste.
- Ensure the smoker temperature stays consistent for tender ribs.
- Boiling the sausage before shaping prevents breaking and helps in safe cooking.
- Feel free to add favorite seasonings or dry rubs before smoking for enhanced taste.
Keywords: smoked ribs, Cajun sausage, Halloween recipe, BBQ ribs, apple cider brine, smoked meat, spicy sausage entrails