Let’s take one of the stables of BBQ, and one of the most iconic foods at state fairs and combine it! These corn dogs certainly do not disappoint. This will have everyone asking for more!

Instructions

1. Take your ribs, and I like to cut off the ends to make a more straight edge, it’ll help us out when we have to put the skewer through them! I then lightly coated with a SPG rub and then coat with your favorite BBQ rub of choice and let rest while you get the smoker pre-heated.

2. I used hickory wood for this cook to get the best smoky flavor. Once the smoker is pre-heated to 250 degrees, it's time to cook the ribs.

3. Once the internal temperature of the ribs hit 165, I removed them and now it's time to braise them. I laid them into a small tin pan. For the braise, you can use your own combinations of ingredients, but I just used a vinegar based BBQ sauce. Then wrap the top of the tin pan with a layer of tin foil. Place them back on the smoker.

4. I then take the ribs up even further to an internal temperature of about 197 degrees. Just peel back the foil and check with a thermometer. They should feel probe tender. 

5. Take the ribs out of the pan and place back directly into the cooking chamber. Now it's time to glaze! Coat these bad boys with your favorite BBQ sauce and cook for about 10-15 minutes, enough for the sauce to harden up. You don’t want a runny sauce for this recipe. After this, the internal temperature should be about 202-205, perfect for these pork ribs.

6. Remove ribs from the smoker and let rest loosely covered in foil. Now it's time to make your batter!

7. First start with your dry ingredients and mix into a bowl and whisk together. Then in another bowl, combine your wet ingredients and also whisk together. Once both parts are combined, slowly incorporate the dry into the wet while mixing. It will be very thick, but that's okay! Let sit for a couple of minutes and it will loosen up. For this, I used a tall beer mug to pour the batter into. You need something that's tall enough to fit the whole rib but not too wide where you don’t have enough batter to coat the whole thing.

8. Put skewers into all the ribs, just enough till it reaches the end, but not all the way through. You may need to use two skewers for this because of the weight. 

9. Time to get your oil ready! I just used a large Dutch oven pot with about 3/4 of it filled with vegetable oil. Get the oil temperature to 350 degrees.

10. Place cornstarch onto a plate. Lightly coat the outside of the rib in cornstarch and then dip into the batter. Twirl it around, twist it, do whatever you have to do to make sure the whole thing is coated. No delicious batter is going to waste on this cook!

11. Place your now said, rib corn dog into the oil and let cook until a nice golden brown color. Turning every so often. Once cooked, place on a raised cooking rack to let cool down.

12. Drizzle your favorite BBQ sauce over the corn dogs and enjoy! You could go the extra step and even put powdered sugar!