Italian Sausage X Smoked Ribs? Yes, please! This recipe for Italian Sausage Spiced Ribs popped up in my YouTube feed and immediately piqued my interest. It sounded delicious, so I have to give it a go.
Gather the ingredients.
- 1 Rack of Spare Ribs
- 2 tbsp. Kosher Salt
- ½ tsp. Pink Curing Salt
- 2 tbsp. Fennel Seeds
- 2 tbsp. Black Pepper
- 2 tbsp. Garlic Salt
- 2 tbsp. Sugar
- 1 tsp. Cayenne Pepper
- 4 tbsp. Texas Honey
- 2 tbsp. Pecan Liquid Smoke
- 1 tsp. Red Pepper Flakes
- Presto Indoor Smoker
- Ninja Foodi Grill or Oven
- Pecan wood chips
- Cherry wood chips
- Pink Butcher Paper
- Spice Grinder
Let’s go to work.
- Mix salt and pink salt and make sure they are combined.
- Cut the rack in half to fit inside the smoker, and season each half evenly. The pink salt is optional but is essential to creating a “smoke ring.”
- Let the ribs rest in the salt brine for about 10 minutes.
- Combine honey, liquid smoke, and red pepper flakes in a saucepan on medium heat and mix well.
- Once the glaze is heated through and well combined, mop the ribs all over with it.
- Place the ribs in the smoker and set it to “Combo” smoke for five hours.
- Leave the ribs open for the first 3 hours, then wrap in butcher paper for the last 2 hours.
- Remove the ribs from the smoker and mop again with more of the glaze.
- Use a spice grinder or mortar and pestle to reduce the fennel seeds to a fine grind.
- Combine all the spices in a shaker, mix well, then dust the ribs all over, being sure to get it in all the cracks and crevices.
- Preheat the Ninja Foodi Grill to “Air Fry” at 400 °F; however, you can also do this in the oven under the broiler.
- Set the ribs in the air fry basket, and let them crisp up until they develop a beautiful bark, about 5–10 minutes.
- ‘Nuff said! Pull those Italian Sausage Spiced Ribs out of the Foodi/oven, let them rest for a few minutes, then cut them up and enjoy!