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Habanero death dust ribs

Just got home from midnight shift. Wife and kid not home, craving ribs. Just so happened to have a rack in the freezer. Thawed them a bit and hit them hard with the oak ridge habanero death dust. 



Just tossed them in the large egg at 300 degrees with a decent little chunk of cherry wood, my favorite wood for ribs. 



Egg smoking away on the front porch. Yes, I am trying to grow grass out there. 

2 LBGE, Blackstone 36, Jumbo Joe

Egging in Southern Illinois (Marion)

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Comments

  • WeberWhoWeberWho Posts: 7,063
    I like your style with the Habanero Death Dust
    Minnesota
  • LeopoldstochLeopoldstoch Posts: 447
    Solid start to some good eats!

    Love the death dust!
  • lousubcaplousubcap Posts: 18,857
    Those ribs are definitely set up for a double treat with all that DD.  Enjoy the cook and eats. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • milesvdustinmilesvdustin Posts: 1,956
    In case you were wondering, that cactus in the foreground was purchased in 2006. It was 1" tall and I got it at Walmart when I got my first barracks room in the Marines. Many years later, its massive. I actually cut 6" off the bottom two years ago to re root it from a bad spot at the base of it. 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • milesvdustinmilesvdustin Posts: 1,956
    Halfway there 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • NPHuskerFLNPHuskerFL Posts: 17,383
    Death by ribs? I'm down with that👊👊👊
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • milesvdustinmilesvdustin Posts: 1,956
    Ready for Saucy time, passing toothpick test





    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • JohnnyTarheelJohnnyTarheel Posts: 5,666
    Home right there...  looks great 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • milesvdustinmilesvdustin Posts: 1,956
    My sauce is one jar blues hog original sauce and one jar blues hog Tennessee red sauce, saw that here I think. It's the BEST! 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • JohnnyTarheelJohnnyTarheel Posts: 5,666
    Did you wrap at all or let them cook straight thru?
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • byrne092byrne092 Posts: 729
    Those are gonna be some fire ribs...literally. I'll have to try this sometime, i love HDD
    XL & Medium BGE I XAR-Woo2 & Rig-BO I Flameboss 200

    St. Louis, MO
  • milesvdustinmilesvdustin Posts: 1,956
    They cooked 2.5 hours at a steady 300 dome temp. No foil or wrap of any kind, just the grate on my AR at the top and a stone and drip pan below. A little foil out front to keep the front part of the ribs from burning (broke my oval stone). I hit them with two heavy coats of sauce to finish, let them sit 5 mins per coat. Any longer and the sugar starts to burn up. Two chunks of cherry wood that would be about first size together. I put my chunks in as the cook progresses. 

    Here they are resting for about 20 minutes before I eat the whole thing 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • g8golferg8golfer Posts: 941
    Yessir id crush those 
  • milesvdustinmilesvdustin Posts: 1,956
    Had the whole rack except two bones. Couldn't quite get it. I'm stuffed. Not as spicy as I was expecting, but definitely lit me up! 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • byrne092byrne092 Posts: 729
    Nice work
    XL & Medium BGE I XAR-Woo2 & Rig-BO I Flameboss 200

    St. Louis, MO
  • NPHuskerFLNPHuskerFL Posts: 17,383
    Yes Sir!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • lousubcaplousubcap Posts: 18,857
    Great cook and money shot.  You will recall this banquet later for sure  ;)
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • milesvdustinmilesvdustin Posts: 1,956
    edited March 11
    Strangely, I can eat the hottest things ever and I never recall eating them on the "backside." I have eaten a whole ghost pepper 3 times and a scorpion butch t twice. I'm trying to grow some reapers to try and eat one this year. 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • lousubcaplousubcap Posts: 18,857
    Strangely, I can eat the hottest things ever and I never recall eating them on the "backside." I have eaten a whole ghost pepper 3 times and a scorpion butch t twice. I'm trying to grow some reapers to try and eat one this year. 
    You have a true "America's Got Talent" digestive system right there.  I should be so lucky. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • northGAcocknorthGAcock Posts: 12,252
    That is a mighty fine lookin set of rib's right there.




    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • dharleydharley Posts: 270
    The ribs look amazing, but I worry about your beer choices Devildog. ;)
    Second hand LBGE with New PSWOO, 36" Blackstone- Playing with fire in Three Rivers, MI

    Always do sober what you said you would drunk, that'll teach you to keep your mouth shut.  -EH
  • HubHub Posts: 795
    I love spicy foods and am a big fan of Habanero Death Dust, but man oh man that looks crazy hot.  But hey, that's what cold beer is for!!
    Beautiful and lovely Villa Rica, Georgia
  • pgprescottpgprescott Posts: 11,706
    Good gawd! Yum!
  • milesvdustinmilesvdustin Posts: 1,956
    dharley said:
    The ribs look amazing, but I worry about your beer choices Devildog. ;)
    The local gas station only sells cheap beer, and it's on the way home from work 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • nolaeggheadnolaegghead Posts: 29,859
    dharley said:
    The ribs look amazing, but I worry about your beer choices Devildog. ;)
    The local gas station only sells cheap beer, and it's on the way home from work 
    Plan ahead, man!
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 29,859
    Looks great, btw...
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • milesvdustinmilesvdustin Posts: 1,956
    Lol, its 25 minutes to drive the other way into town, and I wanted to get the ribs started! 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • THEBuckeyeTHEBuckeye Posts: 4,132
    Had the whole rack except two bones. Couldn't quite get it. I'm stuffed. Not as spicy as I was expecting, but definitely lit me up! 
    Ever try diced jalapeno on ribs? If cooking turbo, I'll add some apple cider vinagar, sauce, and spread jalapeno then wrap in foil and cook for 45 minutes. 
    New Albany, Ohio 

  • CigarCityEggerCigarCityEgger Posts: 1,125
    Those look great, need to do some ribs soon
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