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?
-
-
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. -
-
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.
Comment
-
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.
Last edited by JCGrill; May 31, 2017, 07:33 PM.Comment
Comment