BBQ Crown Rib with Jalapeño Stuffed Cornbread

BBQ Crown Rib with Jalapeno Stuffed Cornbread
Hands On:
90 minutes
Total Time:
285 minutes
Serves:
8

Ingredients

  • 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
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Preparation

1
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.
2
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).
3
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.
4
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.
5
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.
6
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.
7
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.
8
To serve, cut cornbread into 1-in. cubes and place in center of rib roast; dollop with smoked honey. Garnish with sliced jalapeños.

Nutrition Facts

Serving Size: 8
Serves: 8
Amount Per Serving
Calories:1070
% Daily Value*
Total Fat: 53g 68%
Saturated Fat: 24g
Trans Fat: 1g
Cholesterol: 205mg 68%
Sodium: 2060mg 90%
Total Carbohydrate: 128g 47%
Dietary Fiber: 2g 7%
Sugars: 102g 204%
Protein: 24g 48%

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