Riblets & Bacon Burnt Ends
Both of these proteins are some of our favorites! They are easy to make and are great appetizers, they work well with any game day spread you may be planning. We hope you enjoy these as much as we do. These will leave your guests asking for more!
Riblets (rib ends)
· 1/4 cup of RecTeq Rossarooski’s Honey Rib rub
· 2 lbs. of St Louis Style Rib Ends
· 1/4 cup of Honey
· 1/2 cup of RecTeq BBQ Sauce
Get your smoker setup to cook at 275 Degrees.
Today we used the RT700 Pellet Smoker by RecTeq.
For the Riblets, I did not use any binder. I removed any loose silver skin and access fat. I coated the Riblets liberally with the Honey Rib Rub and placed them on the smoker.
After one hour, flip the Riblets. One half hour later, put all of the ribs into a half sheet pan. Drizzle the honey over top of the ribs. Then add your BBQ sauce and cover the pan with foil. Place back on the smoker for about 45 mins. Remove from the smoker and enjoy!
Bacon Burnt Ends
· 2 LBS of Slab Bacon
· 3/4 Cup of Brown Sugar
· 1/4 Cup of RecTeq Casanova’s Competition Rub
· 1/2 Cup of RecTeq BBQ Sauce
Cut your bacon slab into one inch squares, keeping them as even as possible.
Place cut pieces into a bowl, cover with Rub and Brown Sugar. Toss the bacon in the seasoning until coated thoroughly.
Place the bacon onto a rack, leave space in between each piece. Place the rack onto your smoker. For this cook our smoker was set to cook at 275 Degrees.
Cook for 1.5 hours or until rendered down.
Place into a foil pan. Pour the BBQ sauce on top of the burnt ends, toss to coat.
Place back on the smoker uncovered for 15-20 minutes. Remove and serve!
GET YOU SOME!
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