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Jackson Ortega-Scheiner Misc. Leave a Comment

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Hi Dr. BBQ:

Got a different bone you can throw to us subscribers?


Hi Scott,

How about this one from my new book “Barbecue All Year Long”, due out in April 2005.



Habanero Baby Back Ribs

I’m always looking for something new to do to ribs, and when I went to The Fiery Foods Show in Albuquerque I met a few different people selling hot pepper jelly. I had seen these products before, and even sampled one from Texas that was very good, but I just wasn’t sparked by any of them until that show. I guess it was because I had a cookoff a week later in New Mexico, where I could take a chance with something spicy. So I got a really good jar of habanero jelly at the show from a company named Brimstone and I incorporated the jelly in my rib recipe. I didn’t win anything but considering the spiciness of them an 11th place finish was very good. Not everybody likes barbecue this hot, but many of us do!

2 slabs pork loin baby back ribs, about 4 pounds total

Peggy’s Favorite Barbecue Rub (see recipe below)

1/4 cup apple juice

1 cup habanero jelly, divided

Prepare the grill or smoker indirect at 275 using hickory wood for flavor. Remove the membrane from the bone side of the ribs. Wash the ribs in water to remove all the bone dust, and then pat dry with paper towels. Season the ribs liberally all over with the barbecue rub. Put the ribs on the cooker meat side up. Cook for 1 1/2 hours, then flip for 1/2 hour. Take the ribs off of the cooker, and lay each on a big double thick piece of aluminum foil. Spread each slab with 1/4 cup of the jelly. Begin to close the foil up around the ribs, and add 1/2 of the apple juice to each packet. Wrap the ribs loosely but completely with the foil and set on the grill. After 30 minutes, peek in the packet to make sure the liquid isn’t all dried up. If it is, add a little more apple juice. Cook for about another 30 minutes, or until the ribs are tender. Remove the ribs from the foil, and return to the grill for 15 minutes, to dry them out a bit. Serve with the remaining jelly warm and on the side.

Yield: 4 to 6 servings

Heat Scale: Hot


Peggy’s Favorite Barbecue Rub

I was one of the first contestants on the All-Star BBQ Showdown, hosted by Chris Lilly. During my first event, we were discussing who had made the best rub that day. The show is co-hosted by the lovely Peggy Bunker, so of course we chose her to be our judge. When the BS finally ended, Peggy had chosen mine as the best, so I named it for her.

1/4 cup light brown sugar

2 tablespoons chili powder

1 tablespoon black pepper

1 tablespoon salt

1 tablespoon paprika

1 teaspoon dried oregano

1 teaspoon cinnamon

1 teaspoon onion powder

1 teaspoon garlic powder

Combine all ingredients in a bowl and mix well. Store in a tightly capped jar.

Yield: About 3/4 cup

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