Smoked Sausage Recipe
the Alabama Rib Shack menu features pulled pork, smoked sausage, smoked chicken, jerk chicken, rib tips and pig tails, along with such sides as baked beans, candied yams, potato salad, collards, coleslaw, and mac and cheese.
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Ingredients
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Alabama Rib Shack
Method
Alabama Rib Shack
- 1
Prepare dry rub
In a bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, mustard powder, cayenne pepper, and ground coriander. Stir until evenly mixed and free of lumps.
- 2
Prep sausages and apply rub
Pat dry the smoked sausage links with paper towels. Generously coat all surfaces with the dry rub, working it into the casings. Let stand 15-30 minutes so flavors adhere.
- 3
- 4
Smoke sausages
Place the rub-coated sausages on the smoker grate. Smoke for 2-3 hours, maintaining a steady temperature, until the internal temperature reaches 160°F (71°C).
- 5
Glaze (optional, last 30 minutes)
During the final 30 minutes of smoking, brush the sausages with maple syrup glaze (maple syrup mixed with apple cider vinegar). Re-apply every 10 minutes for a glossy crust.
- 6
Rest and serve
Remove sausages from the smoker and let rest 5-10 minutes. Slice and serve with preferred sides.
