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Sweet Ghost Pepper Ribs

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    Sweet Ghost Pepper Ribs

    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)
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    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)
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    I cook between 225 and 275 for 3hrs and the Ribs will start to darken a bit.

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    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.
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    We make our sauce with Ghost Peppers, Maraschino Cherries, Bourbon, and a few different sugars.
    Last edited by Pirate Scott; March 23, 2018, 06:10 PM.

    #2
    Ya got my mouth waterin' Scott.

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    • Pirate Scott
      Pirate Scott commented
      Editing a comment
      They will make your Nose Run Too.

    #3
    Oh baby. I’m wiping my nose already.
    Just love when that happens.
    Also got a dribble cup hooked under my jaw.
    Awsome job Scott.

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      #4
      Awww, they just might be just right for me. I love hot and spicy women.....I meant ribs.

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        #5
        best part, is the sauce is your own secret recipe!!! I'm in love! don't tell the missus

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          #6
          Looking good brother!

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            #7
            Looks wonderful Pirate Scott. I have lots of smoked salts, but always use them for finishing as opposed to dry brining. Do you notice a difference using that as a brine?

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            • Pirate Scott
              Pirate Scott commented
              Editing a comment
              jgreen Not Really it has some Garlic in it and Ghost peppers as well but I don’t think you could notice the Garlic with all the their Flavors.

            #8
            Wonderful looking ribs Scott. Might be a little too spicy for me, I like heat but not snot running, lip burning eye watering spice.

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            • Pirate Scott
              Pirate Scott commented
              Editing a comment
              Not at all, it is just a little spice. Ghost Peppers have a great flavor.

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