Hey, fellow meat lovers, let me introduce you to your next obsession: Smoked Beef Rib Corn Dogs. This genius recipe is inspired by the legends over at Third Wave BBQ, who took the classic corn dog and cranked it up a notch. Forget hot dogs—we’re using smoky, tender whole beef ribs, wrapping them in golden cornmeal batter, and frying them to crispy perfection. Yeah, you heard that right. It’s bold, it’s insane, and trust me, it tastes even better than it sounds!
Table of Contents
Why You’ll Love Beef Rib Corn Dogs
This isn’t your average fairground corn dog. We’re talking smoked beef ribs with that perfect bark, juicy on the inside and dipped in a sweet and savory cornmeal batter. Whether you’re looking to impress at your next cookout or just want to create something wild for your outdoor kitchen, this recipe hits all the right notes. It’s crunchy, smoky, meaty goodness in every bite.
Ingredients Round-Up
- Beef – It all kicks off with the finest beef ribs, seasoned with Mesquite Peppercorn Lager Rub, coarse black pepper, and a slather of FYR BLK Hot Sauce.
- Spritz – To keep the ribs juicy and tender, you’ll spritz them with a mix of light beer, white vinegar, and a splash of your favorite hot sauce.
- Corn Dog – To make enough batter to cover the ribs, you’ll need yellow cornmeal, all-purpose flour, sugar, baking powder, kosher salt, milk, eggs, and neutral oil for frying.
Now you’re set and ready to make the best Smoked Beef Rib Corn Dogs, the ultimate combo of BBQ and comfort food. Whether you’re making them for the crew or blowing up your social media with this wild creation, they’re guaranteed to be a hit. So, let’s head out to our outdoor kitchens to make some magic happen in our pot of oil (or deep fryer!).
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How to Make Smoked Beef Rib Corn Dogs
Prep
Start by trimming your whole beef ribs. Remove any excess fat or silver skin so they’re ready to take on all that smoky flavor. Slather them with hot sauce (or oil if you prefer) and season generously with the Mesquite Peppercorn Lager Rub, making sure to coat all sides. For the bark lovers, sprinkle some coarse black pepper on top for an extra kick.
Smoke the Ribs
Next, fire up your smoker to 275F. While it’s heating, mix up your spritz—light beer, white vinegar, and a splash of hot sauce. Trust me, this combo keeps the ribs juicy and adds just enough tang. Toss the beef ribs on the smoker and spritz every 45-60 minutes, focusing on any “dry” spots.
Let them cook low and slow until the internal temperature hits 190-205F and the bark is set. This usually takes about 5-7 hours. Once done, let the ribs rest for an hour, before slicing them up. Resting is the secret to that melt-in-your-mouth texture, so don’t skip it.
What Wood to Use in Your Smoker
If you want killer flavor, stick with mesquite or hickory for your beef ribs. Mesquite brings that bold, smoky punch that matches the richness of the beef, while hickory adds a touch of sweetness with a bacon-like vibe. If you’re after something more low-key, go with oak or pecan for a mellow, balanced smoke. Just make sure you’re using chunks or chips to keep that steady, long-lasting smoke going strong.
Batter Up
When you’re ready to fry, heat a large pot of neutral oil to 375F. While the oil’s heating, mix the dry ingredients (cornmeal, flour, sugar, baking powder, and salt) and wet ingredients (milk and eggs) to make your batter.
Slice the beef ribs between the bones, then dip each rib into the batter, making sure it’s fully coated.
Note
The batter won’t stick to the ribs very well if they’re still really hot. If that’s the case, consider letting the ribs rest longer or put them in the fridge for a short bit until the outside of the ribs cool enough to hold batter. We don’t want the ribs to be cold on the inside, but only that outer layer so that it’ll hold the batter better.
Carefully lower it into the hot oil and fry for 3-4 minutes until golden brown. Repeat with the rest of the ribs, and get ready to dig in!
What to Serve With Beef Rib Corn Dogs
Serve these crispy smoked beef rib corn dogs with your favorite sauces. HNY FYR BBQ Sauce, ketchup, or mustard all work perfectly. Keep the BBQ vibes going with sides like coleslaw, baked beans, or loaded fries. Want to keep it simple? Serve them with a pile of napkins and some extra BBQ sauce for dipping. Pair them with an ice-cold beer, and you’re golden.
Craving a comfort food extravaganza? Pair these corn dogs with some Cowboy Butter Sliders, Birria Fries, or Buffalo Chicken Fries.
Leftovers & Reheating Instructions
If you somehow have leftovers (unlikely), store them in an airtight container in the fridge for up to 2 days. To reheat, use a deep fryer or an oven preheated to 350F to keep the batter crispy. Avoid the microwave—it’ll make the batter soggy.
More Beef Ribs
Beef Rib Corn Dogs FAQs
It’s probably not the best idea for this recipe. Trying to get the wet batter to stay on the beef rib while frying in the air fryer will create a mess. Best to stick with the hot oil for this recipe.
Now, if you want to use the air fryer to reheat and already fried beef rib corn dog, that’s a definite go!
Pat your ribs dry before dipping, and make sure the batter isn’t too runny. You want it thick enough to stick but not gloopy.
Sure! Let them cool completely after frying, then wrap each one individually in plastic wrap or aluminum foil. Place them in an airtight container or freezer bag and freeze for up to 2 months. To reheat, fire up your grill to medium heat, place the corn dogs on indirect heat, and let them warm through for about 10-15 minutes. This method keeps the batter crispy while adding a touch of smoky flavor!
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Beef Rib Corn Dogs
Ingredients
Beef:
- 2 Whole Beef Plate Ribs
- 1 cup Mesquite Peppercorn Lager Rub
- ½ cup Coarse Black Pepper
- FYR BLK Hot Sauce as binder
Spritz:
- 16 oz of Light Beer
- 8 oz White Vinegar
- 2 oz of Hot Sauce
Corn Dog:
- 2 cups Yellow Cornmeal
- 2 cups All Purpose Flour
- ½ cup Sugar
- 2 tsp Baking Powder
- 1 tsp Kosher Salt
- 3 cups Milk
- 3 Fresh Eggs
- Neutral Oil for frying
Instructions
Smoking:
- Place your beef ribs on a cutting board and trim any excess fat or silver skin on the top part.
- Slather with my FYR BLK hot sauce or oil all over and generously season all sides with my Mesquite Peppercorn Lager Rub in order to completely cover the roast. Then, season generously on the top of the meat with coarse black pepper.
- Preheat your smoker to about 275F. In a spritz bottle, add all the ingredients for the spritz. Add some wood chips or wood chunks if desired for extra smoky flavor.
- Add the beef ribs on to the smoker to cook until they have developed a nice crust on the outside and have reached 190-205F internal (about 5-7 hours). Make sure to spritz on the “dry” areas every 45-60 minutes.
- When done, pull them off and place in the fridge to rest for 1 hour.
Frying:
- Heat up a large pot with oil to 375F.
- Mix together the corn dog batter and slice up your beef ribs between the bones.
- Dip each rib into the batter then carefully place in the frying oil to cook for 3-4 minutes until golden crispy brown.
- Repeat for all the remaining beef ribs.
- Serve with HNY FYR BBQ Sauce, Ketchup or Mustard!
