Cinnamon Toast Crunch Ribs
Cinnamon Toast Crunch Ribs w/ Salted Whipped Cream
Dessert wings?!?! These innovative St Louis Ribs are a true masterpiece. Coated in cinnamon crunch and seasoned with our Apple Pie rub you might be wondering if we are still talking about ribs but you bet your apples we are! Top these delightful meat snacks with a dollop of salted whip cream and you won’t even have to feel bad for going back for a double portion!
2 Racks St. Louis Ribs
1 Cup Apple Pie Cinnamon Spice Rub
1/4 Cup Cooking Oil
1 Stick Unsalted Butter
1/2 Box Cinnamon Toast Crunch Cereal (16.8 oz)
1/2 Cup Maple Syrup
1 Cup Heavy Cream
1 1/2 t Fine Sugar
1/2 t Ground Sea Salt
Pre heat smoker to 225 degrees.
Remove membrane from the underside of the ribs.
Drizzle with the cooking oil and rub into the meat.
Sprinkle ½ of the Apple Pie Rub on the ribs, both under and on top.
Place on the smoker for 3 hours, or until the rub is well tacked to the meat and does not rub off.
Using 2 sheets of heavy-duty aluminum foil, make a boat for each of the ribs. Place the remaining Apple Pie rub and butter in the bottom of the boat. Place the ribs, meat side down, on top of the rub and wrap up. (take care not to rip holes in the foil)
Place back on the smoker for another 2 hours or until the meat reaches 195 degrees.
Place the cereal in a large ziplock back and smash the pieces until they are in medium/small chunks.
Remove the ribs from the foil and sprinkle the cereal crumbles over the top of the ribs. Then drizzle with the maple syrup to help the cereal stick to the ribs.
Return to the smoker, bones down, for an additional ½ hour to 45 minutes or until the cereal is set on the ribs.
Rest for 10-15 minutes.
While the meat is resting, make the whipped cream by whipping the cream, salt and sugar together until stiff peaks are formed.
Dip the ribs into the salted whipped cream and enjoy!