Riblets for the Deuce Trey

Because my job is once again working me more than the police department at a Waffle House between the club closing and the inevitable fight, one of my holiday responsibilities is to cook for the family (and whoever else shows up) before I falling asleep for a brief nap between shifts. Of course, the kids and flavor-averse get hot dogs to eat: If they dare to add ketchup to them, they will be permanently banished to the kids' table. My wife had been asking for riblets and with her family reunion coming up, it's not only time to stock up on those and rib tips but also get some practice time.

I still make EATIN' barbecue, not COMPETIN' barbecue: Check out how we got here and why this round was too spicy for the two people underneath my roof.

INGREDIENTS 

Aunt Bessie's Riblets [yes, you can break down the 10 lb. boxes into more manageable freezer bags]

Your favorite barbecue rub [I used Pit Boss Mango Magic]

The cheapest BBQ sauce you own - or just pay $10 for Dub Shack BBQ’s Dang! Oh, Mango sauce

Brown sugar 

Butter

Apple juice or favorite braising liquid

Well, let's get to work.

STEP ONE. Grab only the riblets you plan on eating. For us, a 10 lb. box is way too much especially considering 1)I was cooking other stuff, and 2)side items matter. Season all sides with Mango Magic and set aside. Go outside and light your smoker to 250 degrees, giving it the almighty two-zone fire it so deserves. When it gets too hot for the wave test, then it is time to cook.

STEP TWO. Place the riblets directly over the coals and cook to your desired color. With this rub, my riblets came back a mahogany color and at a 175 degrees. If they were to have hit 200 degrees, then they would have needed a timeout on the indirect side because they would not have fully broken down into those mouthwatering tender bits. 

STEP THREE. Like the normal pork ribs, riblets get wrapped upon 175 or the desired color. In this case, I put all twelve riblets in a disposable pan where a few pats of butter and one entire bottle of Dang! Oh, Mango were awaiting their run at a smoke bath. Continue cooking until the riblets reach a tenderness you are satisfied with; in this case, I brought them in at 204 degrees. 

STEP FOUR. Since these are considered snacks at the football parties, put them out on the table and serve immediately!

I forgot to take a selfie eating one, but trust me. When done right, Applebee's has nothing on me! 

Riblets are what some people call potstickers, and they can take on a wide variety of flavor profiles as seen with the mango version here and the complex yet well-balanced taste the sauce brings to the moment. As always, thanks for reading this post - and being a catalyst in cooking something supremely awesome outside. Y'all be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!