These smoky Cajun Pork Riblets make the perfect appetizer for cookouts and parties. It’s easy to make, and the flavor is simply unbeatable. You’ll have your guests begging for the recipe!
This Cajun pork riblet recipe includes both a rub and sauce component. You can use your favorite bottled variety or make one of our popular sauces.
About pork riblets
Pork riblets are the smaller bone-in rib pieces cut from a rack of ribs. They are not to be confused with rib tips or the meaty section taken from the underside of a full rack of spare ribs. You can find ready-cut, prepackaged pork riblets in most grocery stores. However, you can also ask your local butcher to cut them for you.
Recipe ingredients
- 3 pounds pork riblets
- 1 large disposable aluminum pan
- Apple juice
- Paprika (regular, not smoked)
- Salt
- Black pepper
- Onion powder
- Granulated garlic (sub with garlic powder if needed)
- Cayenne
- Barbecue sauce
How to cook Cajun Pork Riblets:
If using a gas or charcoal unit, set up for a 1-hour indirect cooking. That means setting up a two-zone cooking area where one side of your grill produces intense heat, and the other is primed for low and slow cooking. Aim for a target temperature of 225 degrees F.
- Set your pellet grill to 225 degrees F. I recommend using fruitwood like apple or cherry.
- Season your riblets with the rub and place them into your grill. Close the lid and let them go for 1 1/2-2 hours over low heat or until they reach an internal temperature of 160 degrees F.
- Place the riblets into the disposable aluminum pan, pour apple juice over the top, cover the pan with aluminum foil, and place back into the grill for another hour.
- Remove riblets from the grill and increase heat to 350 degrees. Place riblets on the grates, and brush on the BBQ sauce every 10-15 minutes. Try to get at least three coats on them. Adjust your grill temperature as needed.
- The riblets are complete once the sauce sets up. Remove, and place into a clean cutting board. Let them rest for about 10 minutes, then cut into individual riblets and serve.
Storing leftovers:
Store these riblets in an airtight container in your refrigerator for up to three days after cooking. If you plan to freeze them, I recommend using vacuum-sealed bags. These Cajun pork riblets can be frozen for six months. Let them thaw in your refrigerator overnight, and re-warm them in a 275-degree oven.
- 3 pounds pork riblets
- 1 large disposable aluminum pan
- 1/2 cup apple juice
- For rub:
- 2 tablespoons paprika
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons onion powder
- 2 teaspoon granulated garlic
- 1 teaspoon cayenne
- 1 1/2 cups barbecue sauce
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Prepare your grill for 225 degrees F.
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Season your riblets with rub and place them into your grill. Close the lid and let them go for 1 1/2-2 hours over low heat or until they reach an internal temperature of 160 degrees F.
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Place the riblets into the disposable aluminum pan, pour apple juice over top, cover pan with aluminum foil, and place back into the grill for another hour.
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Remove riblets from the grill and increase heat to 350 degrees. Place riblets right onto the grates, and brush on the BBQ sauce, every 10-15 minutes. Try to get at least three coats on. Adjust heat as needed.
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Once the sauce has had a chance to set up, the riblets are done. Remove, place into a clean cutting board. Let them rest for about 10 minutes, then cut into individual pieces and serve.
Calories: 652kcal | Carbohydrates: 29g | Protein: 33g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1695mg | Potassium: 228mg | Fiber: 1g | Sugar: 18g | Vitamin A: 400IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg
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