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Smoked Ribs with Cajun Sausage Entrails for Halloween Recipe

★★★★★ 4.6 from 102 reviews
  • Author: Isabella
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 30 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Smoking
  • Cuisine: American

Description

This spooky Halloween recipe features smoky ribs paired with Cajun sausage styled as eerie entrails, perfect for a themed party. The ribs are smoked with aromatic woodchips and basted with tangy BBQ sauce, while the sausage adds a rustic, savory touch. Apple cider and water are used to maintain moisture and enhance the smoky flavor, creating a delicious, festive centerpiece for your autumn celebrations.

Ingredients

Scale

Ribs

  • 1 rack pork ribs, cut in half (about 6 ribs per half)
  • 1 cup of your favorite BBQ sauce

Sausage Entrails

  • 1 link Cajun sausage, 2-3 feet long, for entrails

Smoking and Cooking Liquid

  • 4 cups apple cider
  • 2 cups woodchips
  • 6 cups water (for boiling)

Instructions

  1. Prepare the Ribs: Cut the rack of ribs in half so that each section contains approximately 6 ribs. This will help them cook more evenly and fit better on the smoker.
  2. Soak Woodchips: Soak 2 cups of your preferred woodchips in water for at least 30 minutes to ensure they smolder and generate smoke slowly during the cooking process.
  3. Preheat Smoker and Boil Liquid: Preheat your smoker to a steady temperature around 225-250°F. While waiting, bring 6 cups of water and 4 cups of apple cider to a gentle boil. This mixture will be used to maintain moisture in the smoker.
  4. Smoke the Ribs: Place the rib halves on the smoker racks and add the soaked woodchips to the smoker box or directly over the coals. Add the boiling apple cider and water mixture in a pan inside the smoker to keep the ribs moist and flavorful during the long cooking process.
  5. Baste With BBQ Sauce: After about 1.5 to 2 hours of smoking, begin basting the ribs with your favorite BBQ sauce every 30 minutes to build a flavorful glaze and tenderize the meat further.
  6. Smoke the Sausage Entrails: Coil the Cajun sausage link to resemble entrails and place it on the smoker alongside the ribs, allowing it to infuse with smoky flavor and cook through evenly.
  7. Finish Cooking: Continue to smoke both ribs and sausage for a total of about 4-5 hours, or until the ribs are tender and the sausage is cooked thoroughly. The internal temperature for pork ribs should reach about 190-203°F for optimal tenderness, and sausage should reach 160°F.
  8. Rest and Serve: Remove the ribs and sausage from the smoker and let them rest for 10-15 minutes before slicing and serving to allow juices to redistribute, ensuring juicy, flavorful bites perfect for your Halloween feast.

Notes

  • Soaking woodchips is essential to create slow, steady smoke; avoid adding dry chips directly as they burn too fast.
  • Use a meat thermometer to ensure ribs reach the ideal internal temperature for tenderness and safety.
  • The apple cider adds a subtle sweetness and helps keep the ribs moist during smoking.
  • For a spicier sausage, choose hot or spicy Cajun sausage varieties.
  • If you don’t have a smoker, the ribs can be cooked low and slow in an oven wrapped in foil, but the smoky flavor will be less intense.
  • Letting the meat rest after cooking results in juicier, more flavorful ribs and sausage.

Keywords: smoked ribs, Cajun sausage, Halloween recipe, barbecue ribs, smoked sausage, spooky Halloween food

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Find it online: https://isabellakitchen.com/smoked-ribs-with-cajun-sausage-entrails-for-halloween-recipe/