Matt from Meat Church BBQ uses it on a lot of his cooks. I’ve never tried it. I’ll order some the next time Big Poppa has a free shipping sale.Has anyone ever used the Rib Candy from Craig's Texas Pepper Jelly? I saw a you tube video where a guy glazed his ribs with the Mango Habenero rib candy after cooking them on the grill and they looked pretty appetizing.
We use it regularly in comp. The Mango Bird Bath (same consistency as Rib Candy) works really well mixed into their Craig's BBQ sauce and then put on the chicken at about the 145 -150 degree range - giving it enough time to setup. We do our comp chicken on our weber 22 kettle at 350 degrees.
Yes, it is just a thinner version of pepper jelly.Question: is it safe to assume that this product is just a thinner version of a pepper jelly that I may or may not have made at home this past year?
(I probably won't attempt this at home because pepper jelly made with ghost peppers from my garden might overwhelm the meat/smoke flavor)