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Smoked Ribs with Cajun Sausage Entrails for Halloween Recipe

★★★★★ 5 from 63 reviews
  • Author: Touba
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: Serves 4
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American Cajun

Description

This spooky Halloween recipe features smoked ribs paired with Cajun sausage crafted to resemble entrails, making a flavorful and eerie dish perfect for seasonal celebrations. The ribs are smoked over woodchips for a rich, smoky taste and basted with tangy BBQ sauce, while the sausage adds a Cajun twist. Boiling with apple cider infuses the ribs with a fruity sweetness before smoking.

Ingredients

Scale

Meat

  • 1 rack pork ribs, cut in half (about 6 ribs per half)
  • 1 link Cajun sausage, 2-3 feet long (for entrails)

Liquids

  • 1 cup favorite BBQ sauce
  • 4 cups apple cider
  • 6 cups water (for boiling)

Others

  • 2 cups woodchips (for smoking)

Instructions

  1. Prepare the ribs: Cut the rack of ribs into halves, with approximately 6 ribs per half. This makes them easier to handle during boiling and smoking.
  2. Boil the ribs: In a large pot, combine 6 cups of water and 4 cups of apple cider. Bring to a simmer, then add the ribs. Boil gently to infuse the ribs with a sweet apple flavor; simmer for about 45 minutes until tender but not falling apart.
  3. Prepare the smoker: While ribs are boiling, soak 2 cups of woodchips in water for at least 30 minutes. Preheat your smoker to approximately 225°F (107°C) and add the soaked woodchips for smoke generation.
  4. Smoke the ribs: Remove ribs from the boiling liquid and pat dry. Place ribs in the smoker and smoke for 1.5 to 2 hours until they develop a deep smoky flavor and proper texture.
  5. Add the sausage entrails: During the last 30 minutes of smoking, add the 2-3 foot Cajun sausage link to the smoker. This will allow the sausage to absorb the smoky aroma and become infused with Cajun spices.
  6. Apply BBQ sauce: Remove both ribs and sausage from the smoker. Generously brush the ribs with 1 cup of your favorite BBQ sauce. Optionally, return to smoker or grill for 10 minutes to caramelize the sauce.
  7. Serve: Lay the smoked ribs and sausage together on a platter to resemble Halloween entrails. Serve warm with additional BBQ sauce if desired.

Notes

  • Use oak, hickory, or applewood chips for best smoking flavor.
  • Maintain smoker temperature consistently between 200-225°F for tender, flavorful results.
  • Rest ribs 10 minutes before serving to allow juices to redistribute.
  • If a smoker is not available, ribs can be finished in a low oven at 275°F after boiling and saucing.
  • Adjust sausage length or type based on availability; Andouille sausage works well as a substitute.

Keywords: Smoked ribs, Cajun sausage, Halloween recipe, BBQ ribs, smoked meat, spooky food, apple cider ribs

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