Southern Style Cajun Smoked Ribs
Experience the bold and spicy flavors of the South with these Southern Style Cajun Smoked Ribs. This recipe features a mouthwatering blend of spices that not only enhances the natural taste of the pork but also creates a delectable crispy crust when smoked or grilled. The preparation allows for easy cooking even without a smoker, ensuring everyone can enjoy these tender, juicy ribs. Perfect for a backyard barbecue or a family gathering, these ribs will have your guests coming back for seconds, and the lingering aroma will evoke the essence of Cajun cuisine from the comfort of your own home.
N/A
Servings
400
Calories
9
Ingredients
Ingredients
Celery Salt
2 tablespoons
Ground Black Pepper
2 tablespoons
White Pepper
2 tablespoons
Brown Sugar
2 tablespoons
Garlic Powder
1 tablespoon
Cayenne Pepper
1 1/2 teaspoons
Dried Thyme
1 1/2 teaspoons
Dried Sage
1 teaspoon
Country-Style Pork Ribs
4-6 (about 4 to 6 10-14 ounce each) (trimmed if necessary)
Instructions
1
In a small bowl, combine the celery salt, black pepper, white pepper, brown sugar, garlic powder, cayenne pepper, dried thyme, and dried sage into a seasoning blend.
2
Rub half of the seasoning mix evenly over the pork ribs. Wrap the ribs tightly in plastic wrap and refrigerate overnight to allow the flavors to penetrate the meat.
3
On the day of cooking, remove the ribs from the refrigerator and let them come to room temperature for 25-30 minutes. This helps in even cooking.
4
Preheat your smoker or grill to a low temperature suitable for smoking (ideally around 225°F). If using a grill, prepare indirect heat.
5
Rub the remaining seasoning mix over the ribs just before placing them on the smoker or grill.
6
Cook the ribs in the smoker for approximately 2.5 to 3 hours, or until they are tender and the outside has developed a crispy, flavor-packed crust. Always check for doneness according to your cooking method and temperature.
7
Once cooked, remove the ribs from the smoker or grill and allow them to rest for a few minutes before slicing. Serve hot and enjoy your flavorful Cajun ribs!
Nutrition Information
27
Fat
7
Carbs
33
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Southern Style Cajun Smoked Ribs?
They are pork ribs seasoned with a bold and spicy Cajun blend, smoked or grilled until they develop a crispy crust and tender interior.
What type of pork ribs are best for this recipe?
This recipe specifically calls for 4 to 6 country-style pork ribs, ideally weighing 10-14 ounces each.
What ingredients are in the Cajun seasoning blend?
The blend consists of celery salt, black pepper, white pepper, brown sugar, garlic powder, cayenne pepper, dried thyme, and dried sage.
How much celery salt is required?
The recipe requires 2 tablespoons of celery salt.
Is there sugar in the rib rub?
Yes, the recipe uses 2 tablespoons of brown sugar to help create a caramelized crust.
How spicy are these ribs?
These ribs have a significant kick due to the combination of 1 1/2 teaspoons of cayenne pepper, black pepper, and white pepper.
How long should I marinate the ribs?
After applying half the seasoning, you should wrap the ribs in plastic and refrigerate them overnight.
Why do I need to wrap the ribs in plastic wrap?
Wrapping the ribs tightly in plastic wrap helps the flavors of the dry rub penetrate the meat more effectively while refrigerating.
Should the ribs be cooked straight from the fridge?
No, you should remove the ribs from the refrigerator and let them sit at room temperature for 25-30 minutes before cooking for even heat distribution.
What is the recommended smoking temperature?
The smoker or grill should be preheated to a low temperature of approximately 225°F.
Can I make these ribs on a regular grill?
Yes, if you do not have a smoker, you can use a grill by preparing it for indirect heat cooking.
When should the remaining seasoning be applied?
The second half of the seasoning mix should be rubbed over the ribs just before you place them on the smoker or grill.
How long does it take to smoke the ribs?
The ribs typically take between 2.5 to 3 hours to cook until tender.
How do I know when the ribs are finished cooking?
The ribs are done when they are tender and the exterior has developed a crispy, flavor-packed crust.
Should the meat rest after cooking?
Yes, allow the ribs to rest for a few minutes after removing them from the heat before slicing to keep them juicy.
What are the nutritional facts for one serving?
One serving contains approximately 400 calories, 27 grams of fat, 7 grams of carbohydrates, and 33 grams of protein.
How much white pepper is used?
The recipe calls for 2 tablespoons of white pepper.
What herbs are included in the Cajun rub?
The dry rub includes 1 1/2 teaspoons of dried thyme and 1 teaspoon of dried sage.
How many total ingredients are needed for the recipe?
There are 9 total ingredients including the pork ribs and the various spices.
What is the protein content per serving?
Each serving provides 33 grams of protein.
How much garlic powder is used in the mix?
The recipe uses 1 tablespoon of garlic powder.
Does this recipe include a BBQ sauce?
No, this recipe focuses on a dry-rub seasoning that creates a flavorful crust without the need for additional sauce.
What tags define this recipe?
Common tags include Cajun ribs, smoked pork, BBQ ribs, southern cooking, grilled ribs, and outdoor cooking.
Is any preparation needed for the meat?
The country-style pork ribs should be trimmed of excess fat if necessary before applying the rub.
How many grams of fat are in these ribs?
There are 27 grams of fat per serving.
What is the primary flavor profile?
The profile is savory, smoky, and spicy with a hint of sweetness from the brown sugar.
How much ground black pepper is needed?
The recipe requires 2 tablespoons of ground black pepper.
Can these ribs be cooked indoors?
While designed for smoking or grilling, the description mentions the preparation allows for easy cooking even without a smoker.
What is the carbohydrate count per serving?
There are 7 grams of carbohydrates in a serving.
What are country-style ribs?
Country-style ribs are cut from the blade end of the loin and are meatier than traditional baby back or spare ribs.