Smoked Ribs & Cowboy Caviar
Smoked Ribs & Cowboy Caviar
Ingredients
For the Smoked Ribs
- 2 racks Costco ribs, membrane already removed
- 3 tablespoons yellow mustard, for binder
- 3 tablespoons Cuso’s Lava Sauce, or any hot sauce of choice
- 3 tablespoons hot honey seasoning
- 3 tablespoons maple bourbon seasoning
- as needed apple cider vinegar, for spritzing
For the Cowboy Caviar
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tomatoes, diced
- 1 can black beans, rinsed and drained
- 1 jalapeño, minced, seeds removed for less heat
- 1 avocado, diced
- 1 cup corn, fresh, grilled, or canned
- 1/2 cup cilantro, chopped
- 2 limes, juiced
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
Pat the ribs dry thoroughly with paper towels to ensure seasonings adhere well.
⏱️ 5 min
- 2
Rub the ribs evenly with yellow mustard, using it as a binder for the other seasonings.
⏱️ 2 min
- 3
Coat the ribs with Cuso’s Lava Sauce (or your preferred hot sauce), spreading it over all surfaces.
⏱️ 2 min
- 4
Generously apply the hot honey seasoning and maple bourbon seasoning over all sides of the ribs, ensuring every inch is coated.
⏱️ 3 min
- 5
Cover the seasoned ribs and refrigerate for 1 hour to allow them to marinate and for the flavors to meld.
⏱️ 60 min
- 6
Preheat your Traeger or smoker to 225°F.
⏱️ 15 min•🌡️ 225
- 7
Once the smoker is preheated, place the marinated ribs inside, bone side down.
⏱️ 1 min•🌡️ 225
- 8
Smoke the ribs for 4 to 5 hours, or until they are tender and reach an internal temperature of 190-200°F. During this time, every 60-90 minutes, spritz the ribs with apple cider vinegar to keep them moist.
⏱️ 240 min•🌡️ 225
- 9
Once cooked, remove the ribs from the smoker and let them rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in more tender ribs.
⏱️ 15 min
- 10
While the ribs are smoking or resting, prepare the Cowboy Caviar. In a large mixing bowl, combine the diced red bell pepper, diced yellow bell pepper, diced tomatoes, rinsed and drained black beans, minced jalapeño, diced avocado, corn, and chopped cilantro.
⏱️ 10 min - 11
Drizzle the vegetable and bean mixture with the juice of 2 limes, olive oil, and white wine vinegar.
⏱️ 1 min
- 12
Season the Cowboy Caviar with salt and black pepper to taste.
⏱️ 1 min
- 13
Gently toss all the ingredients together to combine.
⏱️ 1 min
- 14
Chill the Cowboy Caviar until ready to serve alongside the smoked ribs.
⏱️ 15 min
Kitchen Tools
Smoked Ribs & Cowboy Caviar
For the Smoked Ribs
- 2 racks Costco ribs, membrane already removed
- 3 tablespoons yellow mustard, for binder
- 3 tablespoons Cuso’s Lava Sauce, or any hot sauce of choice
- 3 tablespoons hot honey seasoning
- 3 tablespoons maple bourbon seasoning
- as needed apple cider vinegar, for spritzing
For the Cowboy Caviar
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tomatoes, diced
- 1 can black beans, rinsed and drained
- 1 jalapeño, minced, seeds removed for less heat
- 1 avocado, diced
- 1 cup corn, fresh, grilled, or canned
- 1/2 cup cilantro, chopped
- 2 limes, juiced
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
Pat the ribs dry thoroughly with paper towels to ensure seasonings adhere well.
⏱️ 5 min - 2
Rub the ribs evenly with yellow mustard, using it as a binder for the other seasonings.
⏱️ 2 min - 3
Coat the ribs with Cuso’s Lava Sauce (or your preferred hot sauce), spreading it over all surfaces.
⏱️ 2 min - 4
Generously apply the hot honey seasoning and maple bourbon seasoning over all sides of the ribs, ensuring every inch is coated.
⏱️ 3 min - 5
Cover the seasoned ribs and refrigerate for 1 hour to allow them to marinate and for the flavors to meld.
⏱️ 60 min - 6
Preheat your Traeger or smoker to 225°F.
⏱️ 15 min•🌡️ 225 - 7
Once the smoker is preheated, place the marinated ribs inside, bone side down.
⏱️ 1 min•🌡️ 225 - 8
Smoke the ribs for 4 to 5 hours, or until they are tender and reach an internal temperature of 190-200°F. During this time, every 60-90 minutes, spritz the ribs with apple cider vinegar to keep them moist.
⏱️ 240 min•🌡️ 225 - 9
Once cooked, remove the ribs from the smoker and let them rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in more tender ribs.
⏱️ 15 min - 10
While the ribs are smoking or resting, prepare the Cowboy Caviar. In a large mixing bowl, combine the diced red bell pepper, diced yellow bell pepper, diced tomatoes, rinsed and drained black beans, minced jalapeño, diced avocado, corn, and chopped cilantro.
⏱️ 10 min - 11
Drizzle the vegetable and bean mixture with the juice of 2 limes, olive oil, and white wine vinegar.
⏱️ 1 min - 12
Season the Cowboy Caviar with salt and black pepper to taste.
⏱️ 1 min - 13
Gently toss all the ingredients together to combine.
⏱️ 1 min - 14
Chill the Cowboy Caviar until ready to serve alongside the smoked ribs.
⏱️ 15 min