Smoked Sting Ray BBQ Sandwich

If the doctor says no more red meat smoked sting ray is a great substitute because it tastes more like meat than fish. 

If you don't salt water fish, check your local fish market for sting ray wings. 

Ingredients:

• Hi Mountain Seasoning Gourmet Fish Brine
• Hi Mountain Seasonings Rib Rub
• Your favorite barbecue sauce
• Cole slaw
• Sting ray wing 
• Your favorite roll or bread

Directions:

1. Remove the wings and skin from the sting ray.  
2. Prepare enough Hi Mountain Seasonings Gourmet Fish Brine to completely cover the sting ray and brine overnight in the refrigerator. 
3. Rinse the sting ray thoroughly and soak in a container of water for 20 minutes.
4. Set your pellet grill or smoker to 225 degrees.
5. Season with Hi Mountain Seasonings Rib Rub, coating all sides of the sting ray.
6. Place the sting ray in the smoker/pellet grill until the internal temperature reaches 135 degrees. 
7. Baste all sides of the sting ray with barbecue sauce.
8. Increase the temperature of the smoker/pellet grill to 325 degrees and continue cooking until the internal temperature reaches 145 degrees. 
9. Carefully remove the sting ray from the smoker and rest a few minutes.
10. Pull the meat apart and add a little more BBQ sauce to the shredded meat.
11. Pile the ray meat onto a roll top with Cole slaw and enjoy!