My Wife and I enjoy our food a bit on the Spicy side. Not Hot for the sake of being Hot, it needs to have good flavor too. This recipe is Sweet with a Spicy finish. We use Bhut Jolokia (Ghost Pepper) grown from our garden to make the Sauce and the Smoked Salt used for the dry brine.
I used Back Loin Ribs for this Recipe, use whatever Ribs you prefer. I start by Dry brining the Ribs On both sides with Applewood Smoked Himalayan Sea Salt, With Garlic and Ghost Pepper. ( You could substitute Kosher Sea Salt, and granulated Garlic)
After Dry Brining I lightly Rub the Ribs with Olive oil on both sides and evenly distribute 1/2 Teaspoon Finely ground Dried Ghost Pepper on the meat side . ( I use an electric coffee grinder to grind my peppers)
I cook between 225 and 275 for 3hrs and the Ribs will start to darken a bit.
After the third hour I Baste the Ribs with Bourbon Cherry Ghost Pepper Sauce, every half hour for 2 hours, until they start to form a Bark. I baste four times then let the sauce set in the last hour, it will firm up and develop a candied Bark. My ribs usually take six hours to finish. Remove the Ribs when they are Probe Tender, and let them rest for 15 minutes before slicing.
We make our sauce with Ghost Peppers, Maraschino Cherries, Bourbon, and a few different sugars.
I used Back Loin Ribs for this Recipe, use whatever Ribs you prefer. I start by Dry brining the Ribs On both sides with Applewood Smoked Himalayan Sea Salt, With Garlic and Ghost Pepper. ( You could substitute Kosher Sea Salt, and granulated Garlic)
After Dry Brining I lightly Rub the Ribs with Olive oil on both sides and evenly distribute 1/2 Teaspoon Finely ground Dried Ghost Pepper on the meat side . ( I use an electric coffee grinder to grind my peppers)
I cook between 225 and 275 for 3hrs and the Ribs will start to darken a bit.
After the third hour I Baste the Ribs with Bourbon Cherry Ghost Pepper Sauce, every half hour for 2 hours, until they start to form a Bark. I baste four times then let the sauce set in the last hour, it will firm up and develop a candied Bark. My ribs usually take six hours to finish. Remove the Ribs when they are Probe Tender, and let them rest for 15 minutes before slicing.
We make our sauce with Ghost Peppers, Maraschino Cherries, Bourbon, and a few different sugars.
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