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Mexican Style St. Louis ribs with Dizzy Pig Molé

StormbringerStormbringer Posts: 1,646
in Pork
I'm a big fan of @Nature Boy's range, and their Molé rub is one of the house favourites. So after being inspired to Mexican food by a recent TV series here in the UK, I made a Mexican flavoured rack of ribs using said rub. It was rather lovely. Mrs. Stormbringer had the idea of putting some tequila into the glaze ... she was spot on! Recipe in the blog post link below:

https://thecooksdigest.co.uk/2020/11/21/mexican-bbq-ribs/

These were served with smokey chipotle beans cooked in the MMX.

Ready to go into the Egg:


After 3 hours:


Applying the glaze:


Served ... sort of. The pictures I took of the finished ribs were crap, this is a library pic that is representative of the actual finished rack:


Thanks for looking!
Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
--------------------------------------------------------------
| My food blog ... BGE and other stuff http://www.thecooksdigest.com
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Comments

  • GrateEggspectationsGrateEggspectations Posts: 5,161
    Beautiful colour on those bad boys. Did you use any smoking wood?
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  • dmchicagodmchicago Posts: 2,880
    Beautiful!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • CPARKTX2CPARKTX2 Posts: 142
    Nice cook
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  • lousubcaplousubcap Posts: 23,202
    In a nod, exceptional colour and finish on those.  Always roll in with great cooks.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
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  • SciAggieSciAggie Posts: 6,336
    That looks wonderful. I’m a big fan of the Molé rub and Mexican flavors in general. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SaltySamSaltySam Posts: 838
    Beautiful pictures.  Is this  DSLR by chance? 

    LBGE since June 2012

    Omaha, NE

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  • SciAggieSciAggie Posts: 6,336
    I like the olive wood board too. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • GATravellerGATraveller Posts: 8,134
    Those look outstanding. Thanks for sharing. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Nature BoyNature Boy Posts: 8,664
    edited November 2020
    Thanks @Stormbringer. Picture #2 tells me you nailed those ribs. Disappointed that the finished picture was a substitute, but I understand :) Nice color and caramelization workin'! So happy you are enjoying the mole. @Pepper Monkey BBQ was the inspiration. She moved to Texas and told me she wanted somthing "Cuminny and Gaujilo Chile-y". Haha, that was my instructions. I loved the chilies so much I got carried away and decided to add cacao. People were pissed when the limited release version ran out, so we're bringing it back full time. My world is complete hearing that it is a "house favorite"!
    Cheers!
    Chris


    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • StormbringerStormbringer Posts: 1,646
    GrateEggspectations said:
    Beautiful colour on those bad boys. Did you use any smoking wood?
    Thanks, I used cherry with these ribs. The flavour worked well with the Molé-infused glaze.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


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  • StormbringerStormbringer Posts: 1,646
    SaltySam said:
    Beautiful pictures.  Is this  DSLR by chance? 
    All the photos were taken by Mrs. Stormbringer with an IPhone 8 Plus using portait mode :). She's a great photographer with a good eye for composition and using of fake bokeh. 
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


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  • StormbringerStormbringer Posts: 1,646
    edited November 2020
    Nature Boy said:
    Thanks @Stormbringer. Picture #2 tells me you nailed those ribs. Disappointed that the finished picture was a substitute, but I understand :) Nice color and caramelization workin'! So happy you are enjoying the mole. @Pepper Monkey BBQ was the inspiration. She moved to Texas and told me she wanted somthing "Cuminny and Gaujilo Chile-y". Haha, that was my instructions. I loved the chilies so much I got carried away and decided to add cacao. People were pissed when the limited release version ran out, so we're bringing it back full time. My world is complete hearing that it is a "house favorite"!
    Cheers!
    Chris


    Thanks and glad to hear your world is now complete! :D 

    I looked for it at your store when we were there last year but sadly none left. At least we have most of an 8oz jar left, having already gotten through one. Mrs. Stormbringer makes a mean smashburger using the rub as flavour, it pairs extremely well with her green tomato and tamarind chutney as a burger sauce. Hopefully BBQ Gourmet over on this side of the pond will be getting some more when it comes back full time. 
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


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  • StormbringerStormbringer Posts: 1,646
    SciAggie said:
    I like the olive wood board too. 
    Thanks, this was something that Mrs. Stormbringer picked up in a flea market for a £2 (just under $3). She has a keen eye for photography, that includes items to help with composition.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


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  • CPFC1905CPFC1905 Posts: 1,005
    edited November 2020
    Well done @Stormbringer  
    Always a good day when your Cooks' Digest update drops in to my inbox =)
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • StormbringerStormbringer Posts: 1,646
    CPFC1905 said:
    Well done @Stormbringer  
    Always a good day when your Cooks' Digest update drops in to my inbox =)
    Cheers, I know what to cook if and when you’re in my neighbourhood. 👍
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


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  • bubbajackbubbajack Posts: 728
    Beautiful rack of ribs you have there....color looks great.
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,L,Mx2,S, MM, Mini BGE, FireDisc x2
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