Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Ghost Pepper Ribs

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Ghost Pepper Ribs

    Have Not Done Ribs in awhile so I decided to share. Dry Brined with Ghost Pepper Salt, basted with EVO and seasoned with Ghost Pepper Flakes. Cooked for 3 Hrs then Baste With Bourbon Cherry Ghost Sauce every half hour till Done.
    Click image for larger version

Name:	B297DF2C-F296-434A-81C0-FF67B2E4F4B9.jpeg
Views:	133
Size:	115.0 KB
ID:	625185
    Click image for larger version

Name:	FEEBC34D-DD6A-4447-A062-E9D3E2069C6C.jpeg
Views:	136
Size:	130.5 KB
ID:	625186
    Click image for larger version

Name:	491C5B71-410D-4EC1-9EC3-91D2124A0D4E.jpeg
Views:	129
Size:	104.7 KB
ID:	625184
    Click image for larger version

Name:	0ACD6901-3877-4BCF-BBBF-83E30C1436FC.jpeg
Views:	144
Size:	102.4 KB
ID:	625183

    #2
    Great lookin / soundin ribs, Brother, many thanks fer sharin!

    I can almost taste em, even from so very far away!

    Great pics, as well, btw!

    Comment


      #3
      What is ghost pepper salt? BTW, they look great.

      Comment


      • Pirate Scott
        Pirate Scott commented
        Editing a comment
        It is Smoked Himalayan Sea Salt, Smoked Garlic, And Smoked Ghost Pepper. I got the recipe from JGrana. It is delicious!

      • wcpreston
        wcpreston commented
        Editing a comment
        @Hey Pirate_Scott and JGrana I need that recipe!

      • JGrana
        JGrana commented
        Editing a comment
        Hi guys, I have added a post to the end of this thread. It's more a how to than a recipe.

      #4
      They look Delicious and Nutritious

      Comment


      • Pirate Scott
        Pirate Scott commented
        Editing a comment
        Thanks, they were awesome!

      #5
      You're scaring me with all that ghostie talking.

      Comment


      • HawkerXP
        HawkerXP commented
        Editing a comment
        They look spooktactular!

      • Pirate Scott
        Pirate Scott commented
        Editing a comment
        We ain’t afraid of no Ghosts!

      #6
      They look spectacular!

      Comment


      • Pirate Scott
        Pirate Scott commented
        Editing a comment
        Thanks

      #7
      Dang those look good, making my nose run just looking at them lol

      Comment


      • Pirate Scott
        Pirate Scott commented
        Editing a comment
        They are Spicy but sweet too, they will make your nose run.

      #8
      Great lookin' ribs.

      Comment


      • Pirate Scott
        Pirate Scott commented
        Editing a comment
        Thanks Ron.

      #9
      Man those look good... does the ghost pepper mellow out? Or are they crazy spicy hot? Bourbon cherry ghost sauce just sounds off the hook good.

      Comment


      • Pirate Scott
        Pirate Scott commented
        Editing a comment
        FishTalesNC They are actually Sweet with Background heat and a hint of the Bourbon. The Sauce is thin, more like a syrup than a sauces,but as you baste the Ribs it starts to build up to a nice Bark. I can adjust the heat by adding more or less Ghost Pepper Flakes in the beginning. I like Heat, but it has to have
        flavor. I don’t want to have to Sign A Waiver before I eat something.

      • FishTalesNC
        FishTalesNC commented
        Editing a comment
        I’m the same way Pirate Scott and that sounds REALLY tasty.

      #10
      Not to digress, but the ghost pepper salt caught my attention. Not so much of the ghost part, but the Himalayan part. Do you use it frequently or do you use others salt as well.

      Comment


      • Pirate Scott
        Pirate Scott commented
        Editing a comment
        FireMan I usually brine with Kosher Salt. But we use The Ghost Pepper Salt On a lot of food. It goes great on Vegetables, Eggs, Popcorn, hamburgers, Cheerios...

      #11
      Hey Pirate Scott Is this the sauce you used? The only one I found with bourbon and cherry is reaper sauce.

      https://www.amazon.com/Elijahs-Xtrem.../dp/B01JGRUB88

      Just curious. How hot is this? I love me my spicy stuff, but you're scaring me w/that sauce

      Oh wait, you're probably talking this, huh?

      Today I’ll show you how to make Cherry-Bourbon Ghost Pepper Hot Sauce. Now, you can make this same hot sauce with other peppers such as Carolina Reaper, Habanero or Scotch Bonnets, but I happen to have quite a few fresh ghost peppers from my garden. Ingredients Kentucky Bourbon, 2 Cups Maraschino Cherries, 8 oz Vanilla

      Last edited by wcpreston; January 20, 2019, 07:31 PM.

      Comment


      • Pirate Scott
        Pirate Scott commented
        Editing a comment
        wcpreston The armadillopepper recipe is the one we use. I bought a bottle of Elijah’s extreme last year at the hot sauce expo. It is good but it is very hot!

      #12
      Wow those ribs look good , Must be very tasty ? That ghost pepper salt sounds interesting .

      Comment


      • Pirate Scott
        Pirate Scott commented
        Editing a comment
        Thanks

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Oh, it is, no doubt, interestin, brother.

      #13
      Ribs look great! Thanks for sharing.

      I like to fix a hot sauce based on a Yucatecan method called "Chile Ceniza", which translates into Ash Chiles. Simple to fix. Ingredients: Ghost Peppers... the original recipe calls for Habaneros, Garlic Cloves, a small piece of onion, salt pepper to taste and olive oil.

      1. Roast peppers, garlic cloves and onion in a sauce pan at medium heat. Keep turning them till they form a decent char. Don’t let them over burn too much. Here are some photos. Consider doing this outdoors, the peppers can overwhelm the air quality of your kitchen.
      2. Once it’s evenly cooked and formed a nice charred surface, remove from heat and process with a blender, adding salt pepper to taste, using olive oil as the ingredient that holds all together.

      It‘s very hot, it’s exceptionally good and it’s simple to make.
      Click image for larger version

Name:	81DA374A-FC81-400D-A6B2-6CBB33094F46.jpeg
Views:	137
Size:	123.2 KB
ID:	625907
      I grew these ghost peppers. Instead of using 30 habaneros, I use about 5 ghost peppers instead. They are much hotter than habaneros.

      Click image for larger version

Name:	254229FD-D241-4EC0-BC19-8A9034475F23.jpeg
Views:	103
Size:	104.9 KB
ID:	625910
      Keep rotating them till they are evenly charred. Don’t burn them through.

      Click image for larger version

Name:	6024DF8C-9989-4C02-8B6E-9EF3C5611884.jpeg
Views:	105
Size:	134.8 KB
ID:	625909
      Process all ingredients.

      Click image for larger version

Name:	0E29B6AB-B023-46AC-8BF0-185592EBE042.jpeg
Views:	133
Size:	72.0 KB
ID:	625908
      Enjoy!!!

      Comment


      • Sweaty Paul
        Sweaty Paul commented
        Editing a comment
        Aggressive. I like it!

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Looks tasty, an I have plenty peppers to experiment with...

        Thanks fer yer insight, tips, tricks, etc.

      #14
      Thanks for Sharing, I will give it a try. I think I have some peppers in the freezer. I sautéed some Scorpion Peppers this fall inside and had to open all the windows. Next time I’ll do it on the grill outside.🥵

      Comment


        #15
        What was your smoker?

        Comment


        • Pirate Scott
          Pirate Scott commented
          Editing a comment
          bep35 Green Mountain Pellet Grill, Jim Bowie.

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes
      ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
      /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here