St. Louis Ribs with Ghost Pepper

Smoked pork ribs with Ghost Pepper are a local favourite. We put all of our secrets into this recipe so you may create them at home too!

YOU WILL NEED

• St. Louis cut pork ribs
• Kosmo's Q Dirty Bird Rub
• Kosmo's Q Ghost Pepper Wing Dust
• Apple juice
• Aluminium foil

THE PREP

The idea behind this recipe is that we'll treat them like ribs until we get them off the smoker. Then we'll take some wing dust and toss the ribs in it like chicken wings!

But first, a little recap. Square off the bones and remove the membrane. Remove any loose flaps of flesh that may catch fire during the cooking process.

Lightly coat the rack in your preferred spice blend (we used Dirty Bird). Allow the beef to sweat for 10-15 minutes in the rub.

THE COOK

We warmed the stove to 275-300°F (135-149°C) for this one. For one hour, the ribs were placed bones side down. Then we flipped them and let them cook till they looked very wonderful...

We wrapped the ribs in foil with a splash of apple juice and nestled them in for a short heat nap once they reached that deep mahogany colour.

THE PAYOFF

Our ribs passed our toothpick test with flying colours: a toothpick (or kitchen thermometer) went in and out of the meat between the bones with no resistance.

The only thing left to do is to dust these with as much or as little Ghost Pepper wing dust as you like. The heat, when mixed with the flavour of the Dirty Bird rub, delivered a powerful punch - you'll love it!

Please let us know if you attempt this dish and what you liked and what you changed. Don't forget to tag us in your photos on social media!

I'll see you in the next recipe!

Check out our range of Spit Rotisseries

Check out our range of Smokers

 

By: Rhiannon Peterson