Texas Pepper Jelly Rib Candy

[JCBBQ]

I got some Peach Cranberry Habanero rib candy to try on half my ribs this weekend. I was very excited when I took a little taste prior to applying. Very complex - sweet, heat, fruit...yum! However, I've got to say I was pretty disappointed in the final flavor profile. I could taste the sweet peach flavor but had no heat whatsoever on those ribs. How many coats do y'all put on the meat? I only put one. Maybe I need to buy the 2x next time. Thoughts?

[Spinaker]

I usually only put on one layer for my ribs. I agree, the heat does not transfer very well. I usually sprinkle some ground habanero or ghost pepper into my sauce pot when heating. This gives me a nice little boost of heat.

[JCBBQ]

Do you dry out your peppers in a dehydrator?

[Spinaker]

Yes, I like too. It is easy. JCBBQ

[JCBBQ]

Now that i'm growing my first ghosties, i'll have to get me one.

[JCGrill]

You can dry them in a very low temp oven too. Last year I made chipotles from jalapeños using my smoker and oven.

[Mudkat]

JCGrill do you have a recipe or technique on how to make those chipotles? Sounds interesting.

[DWCowles]

JCBBQ I always applied three coats but I have not try that flavor either.

[JCGrill]

Mudkat I can give you a couple of references I used. These are completely dry, don't think about it like the ones in adobo sauce. I didn't open them up. I can't really give you my complete procedure because I did not write it down, but I think they are fairly forgiving. Here are the sites. I'll post a picture of the finished product later.

https://www.thespruce.com/step-by-step-guide-to-making-chipotle-chilies-334476

http://www.fatalii.net/Processing_the_yield/Smoking_Chiles_with_Bradley_Smoker

[JCGrill]

Here's the picture. I usually just break off the stem, dump out the seeds and powder one up for whatever I'm making. All of the things true of jalapeños are still true here - oil gets on your hands, etc.

[Mudkat]

Looks great! The links above should give me a good place to start. Thanks JCGrill