If you love party ribs, wait until you try Matt’s Cajun Style Party Ribs. We start by slicing pork ribs into individual bones before they ever hit the pit, then season them generously with Meat Church Holy Voodoo, our Cajun-inspired seasoning packed with savory flavor and just the right amount of kick. The ribs are smoked individually until they develop beautiful color and bark, then transferred to a pan with a stick of butter and a drizzle of hot honey. Covered tightly with foil and returned to the smoker, they braise until perfectly tender and loaded with flavor. The result is everything you want in a great rib: sticky, sweet, buttery, and just spicy enough to keep you coming back for another bite. Matt wasn’t sure this method could top traditional party ribs, but after one taste, he became a huge believer. These Cajun Style Party Ribs are fun to cook, easy to serve, and guaranteed to disappear fast at your next backyard gathering.
Ingredients:
- 2 racks, pork baby back ribs
-
Meat Church Holy Voodoo
- 1 stick butter
- 10 oz Chef J’s Hot Honey
Prepare the smoker
Prepare your smoker to a temperature of 275. In this video we used a Traeger Woodridge with Meat Church Pecan and Cherry blend pellets.
Prepare the ribs
Slice each rib individually.
Sauce the ribs with hot sauce the season all sides each rib with Meat Church Holy Voodoo seasoning.
Allow the seasoning to adhere for at least 15 minutes.
Smoke the ribs
Place the ribs on wire racks and into the smoker.
Smoke the ribs until they are a beautiful mahogany color and 185° internal. That took 90 minutes in this video.
Place the ribs in a pan
Drop in the butter and hot honey. Mix and toss until completely coated.
Cover the pan with aluminum foil. Return the pan to the smoker and cook until they are tender. In this video that took 30 minutes to reach probe tender for a total cook time of 2 hours.
Remove the pan from the smoker. Toss the ribs in the sauce one last time, remove from the pan and allow to cool. Enjoy!
