Buffalo Pork Ribs

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Buffalo Pork Ribs - Cuso Cuts

In 1964 the Anchor Bar & Grill in Buffalo began using Frank’s Hot Sauce for grilling chicken wings. A new sensation (Buffalo Wings) was born.

But this hot sauce tastes great on all kinds of things, including pork ribs.

In this recipe for Buffalo Pork Ribs, I combine Frank’s Sauce with a little brown sugar and a tasty Cuso’s all-natural rub for that sweet-heat balance. Then, a layer of smokiness rounds out a delicious main course. 

Ingredients

  • 2 slabs baby back pork ribs
  • Olive oil
  • ¼ cup Cuso’s Smoky Garlic Buffalo Seasoning
  • 1 tbsp brown sugar (if you want more sweetness)
  • 1 tsp liquid smoke (for extra smokiness)
  • 1 cup Frank’s Original Red-Hot Sauce
  • 1 stick unsalted butter

Instructions

  1. Turn the ribs over and remove the silver skin from the underside
  2. Mix the Cuso’s Seasoning with the brown sugar (if you are using it)
  3. Pour a scant amount of olive oil on each rack of ribs
  4. Spread it all over
  5. Dust the ribs with Cuso’s Smoky Garlic Buffalo Seasoning
  6. Wrap the racks individually in plastic wrap.
  7. Refrigerate overnight
  8. The next day, bring the ribs to room temperature
  9. Preheat the smoker to 250F
  10. Cut the ribs individually. A cleaver comes in handy here.
  11. Spread them on the smoker grate
  12. Leave for 3 hours
  13. Check for doneness (205F). If they’re not quite ready, let them smoke a bit longer
  14. While the ribs smoke, make your sauce
  15. Combine the hot sauce, liquid smoke, and melted butter together
  16. Toss the ribs lightly in the blend and serve

PitMaster’s Memo: Getting Saucy

When you have people over who are not fond of hot sauce, you can change the flavor profile of this dish easily. Rather than Cuso’s Smoky Garlic Buffalo Seasoning, use our classic Roasted Garlic Onion  Seasoning. Toss the pork ribs with a favorite barbecue sauce, Asian-style sauce, or perhaps honey mustard.

Other Cuso Cut’s Rib Recipes

3-2-1 Ribs

Taco Ribs

How to Barbecue Baby Back Ribs

Bourbon Jam Baby Back Ribs

Sides

Bacon bowtie salad

Black-eyed peas and greens

Brocolini 

Cajun potato salad

Roasted cherry tomatoes

Desserts

Banana pudding

Bourbon praline cake

Brown sugar molasses pie (Shoofly)

Honeyed cornbread

Peach Crisp

From the Bar.

Fruit punch (non-alcoholic)

Gin and tonic

India pale ale

Peach bourbon

Zinfandel

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Ingredients

  • 2 slabs baby back pork ribs
  • Olive oil
  • ¼ cup Cuso’s Smoky Garlic Buffalo Seasoning
  • 1 tbsp brown sugar (if you want more sweetness)
  • 1 tsp liquid smoke (for extra smokiness)
  • 1 cup Frank’s Original Red-Hot Sauce
  • 1 stick unsalted butter

Instructions

  1. Turn the ribs over and remove the silver skin from the underside
  2. Mix the Cuso’s Seasoning with the brown sugar (if you are using it)
  3. Pour a scant amount of olive oil on each rack of ribs
  4. Spread it all over
  5. Dust the ribs with Cuso’s Smoky Garlic Buffalo Seasoning
  6. Wrap the racks individually in plastic wrap.
  7. Refrigerate overnight
  8. The next day, bring the ribs to room temperature
  9. Preheat the smoker to 250F
  10. Cut the ribs individually. A cleaver comes in handy here.
  11. Spread them on the smoker grate
  12. Leave for 3 hours
  13. Check for doneness (205F). If they’re not quite ready, let them smoke a bit longer
  14. While the ribs smoke, make your sauce
  15. Combine the hot sauce, liquid smoke, and melted butter together
  16. Toss the ribs lightly in the blend and serve

Seasonings & BBQ Rubs, Handmade Chef Knives

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