So I've become a fan of chili crisp and thought it would be a good addition to some ribs.
So, here we go!
Basic initial cook - I used kosher salt and MMD+, cooked in the Yoder pellet smoker at 275ºF for a couple of hours - maybe 2½? I think so.... pulled to wrap. I sometimes wrap, sometimes don't, but this cook was in a bit of a hurry and I also thought the wrapping would be the best way to go with the chili crisp.
At wrap time:
After adding chili crisp:
I didn't go super heavy with it, and I forgot to snap the pic after I added some brown sugar on top. I don't usually use brown sugar outside of what's in the MMD+ rub, but this time, I just thought it would help make a sticky top bark and would complement the chili crisp. I was right. Now, I think I put these back in the smoker with the applied side up. I know a lot of people put these in butter, honey and brown sugar or whatever, then put them back in face DOWN. I think that's to let 'em steam/braise in whatever liquid that concoction leads to, but in this case, since the chili crisp has a lot of solid components, I thought I'd leave it applied side up.
Here's the 'after' pics:
Perfect 'bite through' texture:
The 'standard' MMD+ ribs:
The chili crisp ribs:
I wrapped them for maybe 1h15m I think. I always go fairly short on the wrapping, I find it seems to soften them TOO much, but I know in this instance I was under a time crunch, I only had about 4h to get 2 racks of St. Louis done - I'd bought spares and had to trim them, they were big, meaty and delicious!
I'll DEFINITELY be experimenting more with the chili crisp! Maybe next time without the sugar.
So, here we go!
Basic initial cook - I used kosher salt and MMD+, cooked in the Yoder pellet smoker at 275ºF for a couple of hours - maybe 2½? I think so.... pulled to wrap. I sometimes wrap, sometimes don't, but this cook was in a bit of a hurry and I also thought the wrapping would be the best way to go with the chili crisp.
At wrap time:
After adding chili crisp:
I didn't go super heavy with it, and I forgot to snap the pic after I added some brown sugar on top. I don't usually use brown sugar outside of what's in the MMD+ rub, but this time, I just thought it would help make a sticky top bark and would complement the chili crisp. I was right. Now, I think I put these back in the smoker with the applied side up. I know a lot of people put these in butter, honey and brown sugar or whatever, then put them back in face DOWN. I think that's to let 'em steam/braise in whatever liquid that concoction leads to, but in this case, since the chili crisp has a lot of solid components, I thought I'd leave it applied side up.
Here's the 'after' pics:
Perfect 'bite through' texture:
The 'standard' MMD+ ribs:
The chili crisp ribs:
I wrapped them for maybe 1h15m I think. I always go fairly short on the wrapping, I find it seems to soften them TOO much, but I know in this instance I was under a time crunch, I only had about 4h to get 2 racks of St. Louis done - I'd bought spares and had to trim them, they were big, meaty and delicious!
I'll DEFINITELY be experimenting more with the chili crisp! Maybe next time without the sugar.
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