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- 6 cups hickory wood chips
- 1 box white wine (3-litre)
- 1 ¼ cups yellow cornmeal
- ¾ cup Hy-Vee all-purpose flour
- 2 tbsp Hy-Vee granulated sugar
- 2 tsp Hy-Vee baking powder
- 1 tsp kosher salt
- ½ tsp Hy-Vee ground cinnamon
- 2 Hy-Vee large eggs
- 1 cup buttermilk
- 4 oz can Hy-Vee mild diced green chiles, undrained
- ¼ cup melted Hy-Vee unsalted butter
- ¾ cup softened unsalted butter, divided
- 1 St. Louis full slab pork spare ribs (3-3¼-lb.)
- Hy-Vee vegetable oil
- 2 bottles Moe Cason I-20 BBQ Sauce (16-oz.)
- ¾ cup Hy-Vee honey
- 1 medium jalapeño pepper, thinly sliced and seeded; for garnish
Soak wood chips overnight in enough wine to cover; drain. Place soaked chips on one-half of a large double sheet of heavy foil. Fold other half of foil up and over to cover wood chips; seal edges of foil with a double fold. Poke holes on top of packet to allow smoke to come out. Set packet aside.
Preheat a charcoal or gas grill with two grilling zones: direct grilling over medium heat (350°F) and indirect grilling over low heat (250°F).
Preheat a 10-inch cast-iron skillet on grill rack over direct heat until hot. Meanwhile, whisk together cornmeal, flour, sugar, baking powder, salt and cinnamon in a large bowl; set aside. Whisk together eggs, buttermilk, green chiles and ¼ cup melted butter in a medium bowl. Pour egg mixture over cornmeal mixture; gently stir until combined (do not overmix); set aside.
Melt ¼ cup softened butter in the hot skillet; swirl to coat bottom and side of skillet. Pour cornmeal batter into hot skillet. Close grill and bake over indirect heat for 20 to 30 minutes or until a toothpick inserted near center comes out clean. Remove from grill and cool.
Place wood-chip packet on grill rack over direct heat. Cover grill. Meanwhile, remove silver skin from ribs. Form rib rack into a circular crown shape with meat side out; use kitchen twine or metal skewers to hold crown together. Generously brush both sides with barbecue sauce.
When chips begin to smoke, oil grill rack for indirect grilling. Place rib crown, standing up, on grill rack. Close grill and smoke for 2 hours, brushing with barbecue sauce every 30 minutes. Continue smoking for 30 to 50 minutes more or until ribs reach 180°F. Remove rib crown from grill; tent with foil and let stand for 20 minutes.
While the meat is grilling, also prepare smoked honey. Pour honey in an 8×8-in. oven-safe baking dish. Place baking dish over indirect heat, next to rib crown. Smoke for 1 hour. Remove honey from grill and cool to room temperature. Transfer honey to a mixing bowl. Add remaining ½ cup softened butter. Beat with an electric mixer on low until light and fluffy. Set aside.
To serve, cut cornbread into 1-in. cubes and place in center of rib roast; dollop with smoked honey. Garnish with sliced jalapeños.
Serving Size: 1
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 7g||8%|
|Saturated Fat: 3g|
|Trans Fat: 0g|
|Total Carbohydrate: 16g||6%|
|Dietary Fiber: 0g||1%|