Hey gang, I did another rib cook this weekend using this recipe. I'm telling the family that these are called "Killer Candy" ribs.
Minor differences in today's cook.
On the rib rub, I used regular brown "cane" sugar instead of the light brown (and not necessarily cane) sugar that I used in the video. Also, instead of the ancho chili powder, I used "chili powder" which is a blend of spices.
On the candy finishing sauce, I used the same juice/vinegar mixture that I used last time and that I use in the spritzer. The difference is that I used a ton more sugar to give it a little more syrupy consistency before it is applied. I also used filtered/clear apple juice. I also used liquid pectin instead of the arrowroot. Because i jacked up the sugar content so much, I used the candy sauce more sparingly and applied it just once in the last 20 or so minutes of the cook. You need to get the sugar/pectin ratios correct to get it to gel once it hits the hot ribs. So far, arrowroot and pectin seem to work about the same. The arrowroot just makes the liquid look cloudy until it gets heated up then it gets very clear. In the sauce with the liquid pectin, it looks great in the bottle because of how clear it is.
Here are some pics of the finished product....
This is two of the thee racks of non-spicy ribs in this batch.
I made one rack of ribs spicy. For this I used the left over rub from the first cook in the OP above and added up some ground up dried piri piri pepper that I keep around. And then to the candy sauce, I added a couple of generous teaspoons of cayan pepper powder. It turned the candy sauce a little cloudy.