Hottest Ribs Ever - Hot & Spicy Ribs - Extremely Hot Ribs
On today's video, I smoked up the absolute hottest ribs ever. I smoked these ribs on my Yoder YS640 pellet smoker using some really hot pepper powder sent to me by Joe @BBQJOE . These ribs were really hot when I tried them but some of my neighbors didn't think it was that hot. Maybe because the ribs were warmer when I ate them. ????
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Smokin Joe
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Spicy Rib Recipe | Smoking Spicy Ribs on Big Green Egg
Smoked Spare Ribs on Big Green Egg | Hot & Spicy Smoked Ribs Recipe
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I started with a couple slabs of St. Louis Cut Spare Ribs. You could use loin back ribs if you want but I like the meaty, spare rib for eating.
You’ll want to remove the membrane from the back of the ribs first, then rinse them under cool water to wash off any bone fragments from processing. Pat the ribs dry with a paper towel, and let them sit on the counter for a few minutes to air dry.
These hot ribs get a medium coat of my new Killer Hogs Hot Rub and that’s it. I let them sit for 2 hours in the fridge kind of dry brine.
To smoke these ribs I’m using my Big Green Egg set up with the deflector plate.
As always you can cook them on any grill or smoker set up for indirect cooking. The smoking temperature needs to be running in the 250⁰ range for this cook. I use Lump coal in the Egg with a several chunks of Pecan wood (or your personal favorite) scattered around for smoke.
Place the ribs on the cooking grate and close the lid. After 45 minutes of smoke, I start spritzing them with plain water. It’s just for a little extra moisture since we’re cooking with dry heat; also layer on a little dust of rub if they look like they need it.
Continue to cook the ribs spritzing as needed for 2 ½ -3 hours. I typically flip the ribs over once during the smoke process so they’ll have even color on both sides.
For wrapping, tear off a couple sheets long enough to cover the ribs. Place each slab on a sheet meat side up first. Spritz with water, dust a little rub on the meat side, and flip the slab over (meat down, centered in the foil).
The bone side gets a spritz, more rub, and 2 Tablespoons of Tiger Sauce (it’s a spicy flavored cayenne pepper sauce you can find in most super markets). Bring the foil up around the ribs and pour in about 3oz of Apple Juice for added moisture.
Close the foil tight and crimp the ends so nothing can leak out. Place the ribs back on the smoker for 1-2 hours or until tender.
I always check the tenderness after 1 hour of cooking in the wrap.
These ribs were just right at just over an hour, so off they go for the all-important rest. Just let them sit out on the counter for 20-30 minutes. Be sure to vent the foil so steam can escape.
At this point these ribs are ready to eat.
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These Korean pork ribs were a BIG hit with my husband
AIRFRYER KOREAN PORK RIBS⤵️
3-4 lb pork ribs
1/2 (Asian) pear, blended*
1 small onions, blended
10 cloves garlic, blended
1/3 cup rice syrup (or sugar)
2/3 cup korean chili paste (gochujang)
1 tsp ginger
1 TBSP soy sauce
1 TBSP Sesame oil
1 tsp black pepper
* an Asian pear is preferred but since I didn’t have any, I used a Bosc pear. Just make sure it’s ripe
1. Pat dry your pork ribs. Then remove the membrane.
2. After you remove the membrane, cut in between the bones of your ribs. Soak in salt water for at least 10 mins. Then drain and rinse under cold water. Pat your ribs dry with a paper towel.
3. Make your pork rib marinade: in a blender or food processor, blend 1/2 pear, 1 small onion, 10 cloves of garlic.
4. Once everything is well blended, add to it: 1/3 cup rice syrup, 2/3 cup korean chili paste, 1 tsp ginger, 1 TBSP soy sauce, 1 TBSP sesame oil, 1 tsp black pepper. Combine this well.
5. Now that your marinade is done, add your ribs to this and coat well.
6. Cook this on a grill but since I did not have one, I cooked mine in the air fryer. 400F for 20 minutes, flip half way thorough. Then cook for an additional 15-20 flipping every 5 minutes and basting occasionally.
(Your cook time will look something like this: 10 mins, flip, 10 mins, flip, baste, 5 mins, flip baste, 5 mins, flip, 5 mins, flip, 5 mins— I hope this makes sense. I’m sorry if it doesn’t????)
7. Once your pork ribs are cooked, serve it up and enjoy. I served my ribs over caramelized onions with Korean tofu soup, salad and rice.
Sweet and Spicy Pork Ribs Recipe
Love Baby Back Ribs? Then you'll definitely love preparing this dish for the holidays! Subukan ang #simpol SWEET & SPICY PORK RIBS recipe na ito to add a kick to your Christmas feast!
Ingredients:
1 kg - Pork ribs
1 tbsp - Salt
1 tsp - Baking soda
4 tbsp - Cornstarch
Oil for searing
1 pc - Onion
5 cloves - Garlic
4 pcs - Star anise
1 tsp - Chili flakes
1 tsp - Cracked black pepper
2 1/2 cup - Pineapple juice
1/2 cup - Soy sauce
1/4 cup - Brown sugar
3 tbsp - Banana ketchup
Garnish:
Sesame seeds
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HOW TO COOK YUMMY SWEET SPICY STICKY PORK RIBS RECIPE | SO GOOD YOU'LL HAVE TO LICK YOUR FINGERS!!!
This is my version of sweet spicy sticky pork ribs.
Please contact me at kuyafernscooking@yahoo.com
INGREDIENTS
-1 and 1/2Kilo pork ribs
-1tsp salt and ground black pepper
-diced ginger as the size of your thumb
-chopped 6cloves garlic
-6cups water
-3Tbsp light brown sugar
-2Tbsp soy sauce
-6Tbsp honey
-2Tbsp chili flakes
-1/2cup water
-1Tbsp vinegar
-2Tbsp cornstarch dissolved in 2Tbsp water
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#SweetStickyPorkRibs #KuyaFernsCooking #PorkRibs