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Pork-a-licious Day Featuring Pirate Scott Glazed Ribs

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  • Troutman
    Club Member
    • Aug 2017
    • 7200

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    Pork-a-licious Day Featuring Pirate Scott Glazed Ribs

    As you all may or may not remember, I was asked to be a test guinea pig for one of Pirate Scott 's new sauces, the Bourbon Cherry Ghost Pepper version;

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    I planned to use it as a glaze for my next rib cook which was due in the queue this past weekend. Since Pirate Scott himself could not witness nor authenticate the review, his sauce will act as his proxy. So let's see if he's up to the rib challenge.....

    Here's Pirate Scott helping me get the pits and meat up to temperature. I've got a couple of racks of ribs and two pork steaks cooking on a couple of different cookers, ribs shall be the focus however......

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    As you can see I'm cooking at about 250* for four hours, spritzing with an organic apple vinegar about every hour. I salt brined overnight and applied my rib rub prior to the cook. Here's Pirate Scott helping me check the meat and give it a good spritz.....

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    At the four hour mark I removed the ribs to foil wrap. Here's Pirate Scott helping me make life a little sweeter during that final hour of cooking.....

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    Now for the grand finale !!! I mix up a good portion of Pirate Scott's sauce with a little bit of bbq sauce to get a thickened glaze. Applied it to the ribs and returned to the cooker for about another 1/2 hour to set that glaze......

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    And finally the net results ..... Pirate Scott Glazed ribs ready to be sliced and plated ......

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    AND FOR THE REVIEW ........

    PROS -
    Very interesting flavor profile, rich with bourbon overtone with sweet and hot undertones in the background. The combination with meat is probably best enjoyed as a finishing sauce. Really helped complement the fat in the pork. Would probably do even better with a rich cut of beef, like beef ribs or brisket.

    CONS - The only thing I'd personally like to see is a little less pronounced bourbon taste, which hits your palate immediately, and a little more heat from the ghost peppers. Also not necessarily a knock on the intent of the sauce, but it's thin like a finishing sauce, not thick like a bbq sauce. Best used like you would a hot sauce after the fact.

    All in all I really like this sauce, it's an interesting combination. Love to taste some of Pirate Scott's other concoctions. As a result, I give this a big Troutman thumbs up for originality and flavor !!!!

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    THANKS PIRATE SCOTT FOR HELPING MAKE THIS A PORK-A-LICIOUS DAY !!!

    STAY THIRSTY MY FRIENDS !!!! TROUTMAN STEVE IS OUT !!!!

  • smokenoob
    Club Member
    • Dec 2017
    • 1023
    • Gulf Breeze, Florida

    #2
    Troutman two fins up!

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9763
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #3
      Thanks. I’m going to try his sauce on a rack of pork ribs this weekend.

      Comment

      • HouseHomey
        Club Member
        • May 2016
        • 5097
        • Huntington Beach, Ca. Surf City USA.
        • Equipment
          Primo Oval xl

          Slow n Sear (two)
          Drip n Griddle
          22" Weber Kettle
          26" Weber Kettle one touch
          Blackstone 36” Pro Series
          Sous vide machine
          Kitchen Aid
          Meat grinder
          sausage stuffer
          5 Crock Pots
          Akootrimonts
          Two chimneys (was 3 but rivets finally popped, down to 1)
          cast iron pans,
          Dutch ovens
          Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
          The help and preferences
          1 extra fridge and a deep chest freezer in the garage
          KBB
          FOGO
          A 9 year old princess foster child
          Patience and old patio furniture
          "Baby Girl" The cat

          Erik S.

        #4
        That's a pretty spot on awesome review. I tried mine on everything. I wholeheartedly agree with the glaze thing on bigger beef or meat profile.

        my only contrast to you was mine seemed more cherry/sweet and less bourbon forward than your description.

        I also mixed a little with pulled chuckie and fresh jalapeno rings in a tortilla. That was real good.

        Comment


        • Pirate Scott
          Pirate Scott commented
          Editing a comment
          HouseHomey yours was a different batch, how did you like the heat in yours? Would you say the Bourbon was too Light? I need to do a Side by side taste test with the two Batches and see if I can figure it out. I think it is great on Chuck too.

        • HouseHomey
          HouseHomey commented
          Editing a comment
          Pirate Scott my heat was not too much.ni had sweet forward. Ate that S&@$ up though.
      • Sweaty Paul
        Founding Member
        • Aug 2014
        • 1375
        • Hays, KS
        • Green Mountain Grill - Jim Bowie
          (I've never regretted having too much grate space).

          Weber Genesis Gas grill
          Weber Kettle grills x 2

        #5
        Nicely written post. Very informative. Will have to keep my eye peeled for this.

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 12364
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #6
          Thanx for the review. I haven't tried mine yet, but hope to soon.

          Comment

          • Pirate Scott
            Club Member
            • Mar 2017
            • 1343
            • Clay, New York
            • - Plain old Charbroil Charcoal Grill
              - 26" Weber Kettle
              - Jack Daniels No7, Four Roses

            #7
            Troutman Thank You for your review! I have to agree with you on the Bourbon Taste being a little Too forward. I am not sure why that happened in this Batch. As for the heat profile It may be that the Peppers were Frozen Vs the First Batch which was Fresh. I have a couple ideas to tweak the recipe but unfortunately I will have to wait till Late Summer to try them. If you can get some Dried Ghost Pepper Flakes try using them on your Ribs to up the heat a little.

            Comment

            • Frozen Smoke
              Club Member
              • Nov 2017
              • 1528
              • Northern Mn

              #8
              Nice review and great pics of that fine looking grub!

              Comment

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