Ghost Chiles Seasoning

I remember the original 5,000 bottle run and went through several of those. I’m glad to see Ghost has made a return, it is really unique. I use this on spare ribs – a 3 hour smoke at 250F – then 2 hours wrapped with a sweeter sauce like Stubbs sticky sweet to complement the Ghost heat. The pepper doesn’t come overpowering. I think it adds a the right amount of a sharp, clean heat that just cuts through the meaty, smoky flavor of the spare ribs. Thanks for bringing this back!