ChocolateChiliBabyBacks


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
Ever since I bought my WSM I've been wanting to cook up a couple racks of steven raichlen's "cousin dave's chocolate chili ribs". So today I finally did.
I followed the recipe pretty close. Used 6 or 7 chipotle peppers, more garlic though, lots more... but I forgot to serve the lime wedges...
Here are some photos:
All sauced up ready for the overnight fridge...
On the WSM after 3 hours or so...
...another shot on the WSM...
...waiting....
...then after nearly 5 hours at 225'F, I took em off the smoker, lettem rest after their long journey then cut 'em up.
Served them with peppered and buttered mashed Yukons and steamed asparagus.
Pretty spicey but daggum good!
Thanks for lookin'
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This sounds like a mole marinade. Sounds really interesting. I downloaded the recipe (thanks for the link.)

Can you describe how they tasted? Did you notice the sweetness of the chocolate, or did it come out savory? How much heat? How thick and how hard did the crust turn out? Did the porkiness still come through?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Pretty spicey but daggum good! </div></BLOCKQUOTE>

hmm, seems like a lot of chipotle in the recipe, and not much chocolate. I realize the chocolate going to be background flavor, but I find background flavors usually get steamrolled during a long smoke. Between the smoke and the chipotles, was the chocolate even noticeable?

When I use chocolate for savory applications, I'll use cheap mexican chocolate, its dark, not real sweet, and has some extra spice to it. I'll pair it with ancho or guajillo chiles that I think have similar flavors.

nice work and thanks for posting it here. I always appreciate stuff that's a little out of the box.
 
thanks Marc!
Steve & J, the chocolate flavours did not stand out. In fact, I did not taste it, my wife however did. The heat from the chipotles and juice were very noticeable. Although it wasn't overpowering where it was too hot to enjoy. The bark was firm, not mush or leather. .. and the meat was moist and tender.
Next time, I'll cut back on the chipotles and increase the semisweet... and there will be a next time.
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Thank you.
 
Ok Jim I have to give this one a try, thanks for the link to the recipe.

Also love the beer holder on the wind break
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And the ribs look great.
 
Thanks Gary and Jeff! They're good, just had a few more for breakfast
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...and the "beer holder on the wind break" is really a little shelf for my temp probe when butt smokin', but it does work well for the barley pop
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Jim,

Great looking cook! Although I can live without asparagus for awhile. I cooked asparagus for 250 people this weekend, but that's another story
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Paul
 
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