Holiday Side Ribs On The Cinder Block Pit

Ribs had membrane removed and were lightly brushed with olive oil. The dry rub consisted of salt, pepper, paprika, garlic powder, roasted ginger powder, roasted cumin powder, chili powder, habanero powder and about 12 allspice berries ground up. The ribs were coates on all surfaces then placed in fridge for 4 hours.

This is Ugly Betty:



My internal setup:



The ribs after about 25 minutes:



I am using a combination of hickory and cherry on a base of burnt down hickory logs....also adding abit of blue Royal Oak to keep the heat up and brushing with water/cider vinegar once in a while.

I will add pictures when these are done.

The sauce is a mix of these fine ingrediants....love every one of em' and combined they are fine indeed:



Pulled after 2 hours 25 minutes:



Temp was 310f when I put em' in and stayed around there for 45 minutes then slowly dropped I added more wood and charcoal and the temp was never below 260f for long. I pulled the ribs as they looking a little dry. In the foil all I added was a little honey, some of the water/cider vinegar mop and in 1 pack Tiger Sauce and the other some home made sweet and spicy scotch bonnet sauce:



Money shots will not be too far off now boys.

Here are the final shots. After about an hour in the foil....and a little too long:



Sauced up and back in for 20 min at 270f or so:



"Are the ribs done yet?":



Yup:



Tasty:

jonboy said:

How was the home made sweet and spicy scotch bonnet sauce:0
JON

Click to expand...

This was made 2 and a half months ago. I have done this 5 or six times now. This last time I did 5 different sauces at the same time. I got red scotch bonnets and orange habaneros. To tame some of the sauces down abit I used high end sweet long peppers....all orange as I recall. I remove the pith and seeds from the peppers and mince them finely. Keeping the peppers separated in different pans I fry them off till soft in a little water and white wine vinegar....about 10-15 minutes. I let the peppers cool for about half and hour then pop them in the small cuisinart in differnt combinations adding in more of the wine vinegar to thin it out. The various sauces I made last time were 1 each of the bonnet and habanero without sweet peppers but with a little honey and white sugar. Then I made a dark maple syrup orange habanero and sweet pepper blend that is tasty. Then I used the scotch bonnets combined with different amounts of sweet peppers to make 2 more blends. When I add in the sweet peppers I typically use 20-40% in the blend. Never add in anything with sugar before the cuisinart stage as it will darken and ruin the colour of the sauce and also I do not add spices for the same reason. I get nice richly coloured sauces.

EDIT: Always use plastic gloves when handling real hot peppers.....always.