Looking through Steve Raichlen Rib book for something different and came across this
Cousin Dave's Chocolate Chipotle Ribs
Cooking on the New Braunfels
temp around 225
start time 12:00 noon finished at 6:30
2 whole chipotle peppers seeds in
2 Jalapeno peppers seed in
1 scotch bonnet pepper seeds in
1/2 of medium onion
garlic 2 cloves
1/4 cup cilantro
chocolate bar
two strips of lemon zest
2 tablespoons brown sugar
1 tablespoon chile powder
2 teaspoons course salt
1 teaspoon lemon pepper
vegetable oil
chop all ingredients and place in food processor
blend well adding oil till it creates a nice thick paste
spread paste over both sides of ribs and set in fridge overnight
get smoker going with some pecan wood chunks and cook about three hours
foiled with some honey and butter and another coat of the chocolate paste
back in for about two hours
remove from foil and back on the smoker with a couple fresh hickory wood chunks for an hour and a half
let em rest and slice em up for your pals
Heres how it went down,,,,,,,,,,,,
taking that silver skin off is easy with a dull knife
everything sliced up ready for the processor
doesnt that look yummy, dont touch your eyes!
after a night in the fridge
onto the braunfels
hey where's my piece?
into the foil
looking tasty, that camera was a little shaky by this time of day!
let that baby rest for a little bit, doesn't that crust look nice
sliced up ready to eat
close up
closer up
thanks for looking
Cousin Dave's Chocolate Chipotle Ribs
Cooking on the New Braunfels
temp around 225
start time 12:00 noon finished at 6:30
2 whole chipotle peppers seeds in
2 Jalapeno peppers seed in
1 scotch bonnet pepper seeds in
1/2 of medium onion
garlic 2 cloves
1/4 cup cilantro
chocolate bar
two strips of lemon zest
2 tablespoons brown sugar
1 tablespoon chile powder
2 teaspoons course salt
1 teaspoon lemon pepper
vegetable oil
chop all ingredients and place in food processor
blend well adding oil till it creates a nice thick paste
spread paste over both sides of ribs and set in fridge overnight
get smoker going with some pecan wood chunks and cook about three hours
foiled with some honey and butter and another coat of the chocolate paste
back in for about two hours
remove from foil and back on the smoker with a couple fresh hickory wood chunks for an hour and a half
let em rest and slice em up for your pals
Heres how it went down,,,,,,,,,,,,
taking that silver skin off is easy with a dull knife
everything sliced up ready for the processor
doesnt that look yummy, dont touch your eyes!
after a night in the fridge
onto the braunfels
hey where's my piece?
into the foil
looking tasty, that camera was a little shaky by this time of day!
let that baby rest for a little bit, doesn't that crust look nice
sliced up ready to eat
close up
closer up
thanks for looking
