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Ghost Pepper St. Louis Ribs

Ghost Pepper St. Louis Ribs

Smoked pork ribs with Ghost Pepper are a crowd favorite around here. We compiled all of our secrets into this recipe, so you can make them at home too!

You Will Need

The Prep

The premise behind this recipe is as follows:  we're going to treat them like ribs, up to the point of pulling them off of the smoker. Then we're going to grab some wing dust, and toss the ribs in, as if they were chicken wings!

But first things first. Remove the membrane from the bones, and square them off. Remove any loose flaps of meat that will burn during the cook.

Now Lightly coat the rack with your favorite spice blend (we used Dirty Bird). Let the meat sweat through the rub for 10-15 minutes.

The Cook

For this one we preheated the cooker to 275-300ºF (135-149ºC). The ribs went on bones side down for one hour. Then we flipped, and let them cook till they started looking seriously delicious...

Once the ribsr eached that deep mahogany color, we wrapped them in foil with a splash of apple juice and we tucked them in for a little heat nap.  

The Payoff

We knew our ribs were ready after they passed our toothpick test with flying colors: a toothpick (or kitchen thermometer) went in and out of the meat between the bones with no resistance. 

Only thing left to do is hit these with as much or as little Ghost Pepper wing dust as your heart desires. The heat, combined with the flavor from the Dirty Bird rub, packed some serious punch - you'll love it!

Let us know if you try this recipe, what you enjoyed and what you did differently. And don't forget to send a photo our way on social media!

Catch you on the next recipe!

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