Mad Hunky Hot Whang back ribs with a juiced up Frank's wing sauce.

[SMOKE FREAK]

After seeing Sako's post on hot wings, that was what I wanted.
But back ribs were waiting to be smoked.
So...why not?
I dusted the ribs with Rich's Hot Whang wing seasoning.


And tossed em on the WSM 18 with hickory and cherry smoke.


Simmered some jalapeno slices in a pan of vinegar.


And added the hot vinegar to some Franks.
Mo hotta, mo betta.
Added some sugar to the thin sauce for caramelization.


10-12 layers of the Frank's glaze with time for smoke between each one.


The smell was amazing. Resting the ribs was torturous.


Once sliced they were plated with some fries dusted with Naturific Hot Salt.


The heat was there. And with each rib it was there even more. Finally when my scalp was tingling I realized it was hotter than expected.

As always, thanks for checking it out.

 

[BackYardRob]

Awesome job!

 

[Stingerhook]

Yes please Craig.

 

[bowhnter]

They look great, that glaze sounds good.

 

[Moose]

Forget the hot wings, I'll have some of those hot ribs! I like your cook strategy with this, and the fries were a nice touch as well.

 

[edmonds]

Those ribs look great.

 

[Itsdone]

There must be a lot of sugar in that glaze.

 

[Robert]

There must be a lot of sugar in that glaze.

Perhaps. However, fruit woods like cherry and apple will produce darker colors on meat whether sauced or not. You can ease the dark color by using the wood in the early part of the cook. The closer you get to the finished temp, if the wood is still smoking the darker the color gets. Cherry will produced a beautiful mahogany color on ribs and chicken if used in the right amount. But a very fine line in right amount versus too much.

 

[PitRow]

I'd hit that for sure!

 

[Big George's BBQ]

Nicely done. You have 2 possible TDs- Spicy and I'd Hit That

 

[Seefyre]

Nice bark!!! Yum

 

[SMOKE FREAK]

Nicely done. You have 2 possible TDs- Spicy and I'd Hit That

What's the fun in that?

I've got something altogether different for the "I'd hit that" throwdown.

 

[cowgirl]

Looks killer, Craig! Can't go wrong with Rich's products either!

You know... I once got him to eat a green bean. :laugh:
It was pickled though. lol

 

[SMOKE FREAK]

Looks killer, Craig! Can't go wrong with Rich's products either!

You know... I once got him to eat a green bean. :laugh:
It was pickled though. lol

You have done the impossible.

 

[cowgirl]

You have done the impossible.

:laugh::laugh::laugh:

 

[ronbrad62]

Mo hotta, mo betta=mo beer to extinguish said heat! Those look extremely appealing.

 

[Learning to BBQ]

Very outside the box thinking, I like it! Will have to try this sometime when i'm batching it!

 

[SMOKE FREAK]

Very outside the box thinking, I like it! Will have to try this sometime when i'm batching it!

I think you'll like it.

 

[Al Czervik]

This says it all... yes please!

 

[SmokinAussie]

Best ribs I've seen here for a long time!