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Description
Cajohn’s Joloka 10 Rub is the best Ghost Pepper rub on the market. You get the smokeyness and heat of the Naga/Bhut Jolokia Ghost Peppers when you sprinkle Cajohn’s Joloka 10 Rub on any of your favorite dishes .
Cajohn’s Joloka 10 Rub can also be found at www.TasteWhatIsHot.com.
Additional information
| Weight | 1 lbs |
|---|---|
| Dimensions | 2 × 2 × 5 in |
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Recipe: Hickory & Molasses Ribs:
Total time: 5 – 6 hours (only 15 minutes of work, but must be slow cooked). Tender and a bit chewy, these ribs are a joy to eat.
Ingredients (for 4 servings): 2 full slabs (or “racks”) of ribs, 2 Tbsp. Char Crust Hickory & Molasses, 1/2 cup favorite barbecue sauce (optional).
The day before: Apply half of the Char Crust to all surfaces of the slabs, wrap in plastic and refrigerate overnight.
Next day: Preheat oven or smoker to 220 degrees.
Remove ribs from refrigerator and allow to come to room temperature (approx. 30 minutes). Pat them down with the remaining Char Crust. If using a regular oven, place on cookie sheet and transfer to your oven. (If using a smoker, follow the smoker manufacturer’s instructions.)
Cook for approximately 5 to 6 hours (yes, hours! There’s just no way to cook ribs quickly and get the same incredible results). Check on them once an hour, turning them over and rotating their position so they cook evenly. Brush lightly with the barbecue sauce the last two times you check on them. For sizzling caramelized sauce, baste heavily a third time, and finish the ribs under the broiler for 2 to 3 minutes before serving.
Serve with coleslaw, cornbread, steamed veggies, and lots of napkins!
No Fat Ingredients: processed wheat, salt, dry molasses powder, spices, caramel color, hydrolyzed soy & corn protein, paprika, mustard & natural hickory smoke flavor.
Manufactured in Illinois
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Mad in Ohio
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