Rainy Day Ribs

[Pirate Scott]

2 Racks Ghost Pepper Baby Backs, 1 Rack St.Louis Cut Texas Style, 1 Rack St. Louis Cut with Rattler Rub, Beef Short Ribs with AP Rub. Poor Planning left one small spot on the Grill. Probably could$ have fit a Small Butt in there.🤔

[fzxdoc]

Good eating ahead. Enjoy that cook!

Kathryn

[Pirate Scott]

Thanks

[RonB]

That's a decent start.

[Pirate Scott]

Just wrapped the Texas Style, and started Basting the Ghost Pepper Ribs with BCG. One tiny Short Rib was ready so I ate it! Delicious.

[JTpellets]

Your gonna be eating good today. A got a few racks dry brining for tomorrow but your feast is mightier.

[Pirate Scott]

What you cooking on tomorrow?

[JTpellets]

Ribs are gonna be on the pellet pooper. Chicken thighs on the kettle. I want to try my new used WSM but i have about 10 guests so its no time for first try.

[Pirate Scott]

What Pellet Smoker do you have?

[Pirate Scott]

The Baby Backs were stubborn this time 8.25 hrs. Everything else was done 5.5 to 6. Used pink Butcher paper around the 3.5 hr Mark when the color looked good. The Ghost Pepper Ribs didn’t get wrapped because they don’t form a Bark until I am done basting them. ( Basting and thick lean Ribs is what is causing my long cook times).

[jgreen]

Nice feast. When I saw your title, I though you were cooking inside. The collection looks great.

[Pirate Scott]

Thanks, under cover but not inside.

[holehogg]

Look glorious.

[Pirate Scott]

Thanks

[HouseHomey]

Boom!!! Yeah buddy! Looking fantastic!

[Pirate Scott]

Thanks

[Troutman]

Man you covered all the dang bases, maybe a rib primer in the making right there !!! One question though, just what in the world is a St. Louis cut Texas style rib? I must be living on another planet, I've never heard of that?

[Pirate Scott]

So it is St. Louis Cut, and I am using a Recipe from Malcolm Reed,He calls it Texas Style? Anyway it is basically AP Rub, spritzed with Water & Apple Cider Vinegar.

[Troutman]

Well Malcolm is the man, he must have the secret handshake

[Texas Larry]

One question though, just what in the world is a St. Louis cut Texas style rib? I must be living on another planet, I've never heard of that?

I assumed he means trimmed STL style with a simple rub like SPG, no sauce. That’s how I do ‘em.

TX L.

[Pirate Scott]

Yep, that’s it exactly AP Rub SPG.

[Dewesq55]

What, pay tell, are Ghost Pepper Ribs?

[Pirate Scott]

I use Ghost Pepper Salt and Ghost Pepper Flakes, Baste with a Bourbon Cherry Ghost Pepper Sauce. The Sauce is quite thin, but it builds in layers to a nice Bark.

[Sweaty Paul]

Mmmm delicious

[FireMan]

I thought you were going to be working in your garage? Rain & stuff, nice work.

[DWCowles]

Beautiful!