A Happy Halloween with Party Ribs in a Pumpkin 🎃

Ah, Halloween. That time of year when the air is crisp, the nights are spooky, and dads like me get to fire up the Big Green Egg for some hauntingly good food! This year, I decided to throw a spine-tingling twist on party ribs that'll have your taste buds howling with delight. And what better way to serve up some bone-rattling barbecue than by cooking ribs… in a pumpkin! Yep, you read that right. These aren’t your average ribs—they’re pumpkin-ized, Halloween-approved, and guaranteed to disappear faster than candy on Halloween night.

Let’s Talk Ingredients:

For these killer ribs, I went all out with a flavor-packed duo of seasonings. First, I coated the ribs with Grill Girl Robyn’s Sunshine State of Mind Craft BBQ rub, bringing that bright, citrusy, Florida sunshine flair to the party. Then, I hit them with Tina Cannon’s All Porked Up seasoning - the ultimate blend for bringing out that deep, savory pork goodness.

The magic, however, didn’t stop there. Once those ribs were rubbed down and ready to roll, it was time to take them on a smoking adventure. But here’s where things got a little… gourd-y. After smoking those bad boys on the Egg, they took a cozy dip inside a hollowed-out pumpkin! Yep, straight into the belly of the beast.

The Pumpkin Potion:

Inside that pumpkin? A sweet and spooky mixture of brown sugar, honey, butter, and a hefty pour of Red Dirt Rich's Ol' Citrus BBQ sauce. The result? A tender, smoky, caramelized rib concoction that’s part BBQ, part Halloween magic, and 100% fang-tastic.

As the ribs cooked in their ghoulish gourd, the pumpkin infused a subtle sweetness and earthy flavor, while the sauce mixture basted them into a state of near-undead perfection. The Egg worked its magic, keeping everything cooking low and slow until the ribs were fall-off-the-bone tender. 

The Big Reveal:

When the ribs emerged from the pumpkin, they were so tender that they practically *melted* in your mouth (no need to bring out the chainsaw!). The combination of the rubs, the smoky pumpkin, and that luscious sauce made these ribs a haunting hit. And the best part? No tricks—just delicious, finger-licking treats.

Dad’s Halloween Tip:

If you’re throwing a Halloween bash this year, these pumpkin-ribs will not only be the star of the show, but they’ll also make you the *King of Halloween Grilling*. Just be warned—your guests might start ghosting other barbecues once they’ve had a taste of these.

So, my fellow grill ghouls and BBQ beasts, don’t be afraid to carve out a little fun and try something new. The pumpkin might be hollow, but the flavor will fill you with Halloween spirit!

Remember to get out and grill, and we’ll see you next time on The FOGO Life… 

Captain Ron, OUT!!!

Directions:

1. Fill your grill with FOGO Premium charcoal and prepare for indirect grilling at 250-275°. Do this by placing 2 FOGO all natural fire starters inside of the Blazaball, place it in the center of your coals and light them with your grill torch.  Once lit, pile some of the charcoal chunks on top and let them ignite.  Now, place 2-3 Bourbon barrel chunks on the fire.
2. Now grab your boning/filet knife. Slice the ribs in between the bones to separate into single ribs.  Place them into the Prep Tub and coat them with equal amounts of each rub.  Mix to fully coat the ribs.
3. Place them on the cooking grid, bone side down and let them cook for 1 ½ hours. Once they have plenty of color and smoke, they are ready for the next step.
4. Place the smoked ribs into the pumpkin. Add a good amount of BBQ sauce, abut 2 TBSP of the honey, the brown sugar and ½ stick of butter (cut into squares) Place the top back on the pumpkin and return it to the grill for one more hour or until they are tender and ready to be devoured.
5. Remove the ribs from the pumpkin, serve and watch them disappear like ghosts in the night.