Buffalo Ribs & Blue Cheese Sauce

This bold take on ribs brings together the smoky depth of slow-cooked meat with the spicy tang of buffalo seasoning. Smoked over charcoal and oak at 275°F, these ribs are spritzed with pepperoncini juice for an extra kick, wrapped with butter and seasoning for tenderness, and finished unwrapped for that perfect tacky texture. Paired with a creamy blue cheese white sauce, this recipe is guaranteed to impress.

Ingredients

Ribs & Seasoning

• 1-2 racks pork ribs

• 2 tablespoons salt

• 1 tablespoon black pepper

• 1 tablespoon smoked paprika

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon cayenne pepper

• 1 teaspoon mustard powder

• 1 teaspoon dried thyme

• 1 teaspoon ground celery seed

• 1/2 teaspoon brown sugar

• 1/2 cup unsalted butter, melted

• 1/2 cup pepperoncini juice (for spritzing)

• Charcoal and oak wood for smoking

Blue Cheese White Sauce

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1/4 cup crumbled blue cheese

• 2 tablespoons apple cider vinegar

• 1 tablespoon lemon juice

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/4 teaspoon salt

Instructions

1. Preheat the Smoker: Set up a smoker with charcoal and oak wood and stabilize the temperature at 275°F.

2. Prepare the Ribs: Trim any excess fat and remove the membrane from the ribs. In a bowl, mix all the seasoning ingredients and apply generously to the ribs.

3. Smoke the Ribs: Place the ribs in the smoker and let them cook until internal temp is 160 F (typically between 2 1/2-3/1/2 hours), spritzing with pepperoncini juice every 45 minutes to keep them moist and build flavor.

4. Wrap with Butter & Seasoning: Once ribs hit 160 F, lay out foil sheets and place each rack of ribs on top. Brush with melted butter and sprinkle with extra buffalo seasoning. Wrap tightly and return to the smoker until internal temp hits 195F.

5. Unwrap & Finish: Carefully remove the ribs from the foil and place them back in the smoker. Cook for another 20ish minutes, or until the surface becomes tacky and caramelized.

6. Make the Blue Cheese White Sauce: While the ribs finish, whisk together all sauce ingredients in a bowl until smooth. Let it chill in the refrigerator for at least 30 minutes.

7. Serve: Slice the ribs and drizzle or dip in the blue cheese white sauce. Enjoy!

Tips

• Adjust cayenne pepper to control spice levels.

• Let the sauce sit longer for a richer flavor.

• Serve with pickled vegetables or crispy fries for a perfect meal.

• Keep a close eye on the final stage to prevent overcooking.

These buffalo ribs bring the heat, smoke, and tangy contrast that make them unforgettable. Fire up the smoker and enjoy the ultimate combination of spice and smoke!