Smoking ribs can make even the most experienced pitmaster feel nervous. Perfectly tender with a mesmerizing smoke ring is the ultimate goal. Instead of another tangy barbecue sauce, add smoky depth to the flavor with a mezcal ribs sauce recipe infused mop. It earns the best tasting prize every time.
Summer menus often feature ribs. Chef Erik Niel of Little Coyote in Chattanooga, Tennessee created a special recipe using mezcal as a signature ingredient. Since the restaurant has a robust agave menu, the talented chef took on the challenge of creating a mezcal focused mop.
As many barbecue enthusiasts know, Carolina BBQ focuses on “mopping” ribs during the smoking process. Instead of finishing ribs with a sauce, the cook “mops” sauce on the ribs throughout the cook. It infuses flavor into every bite and creates the perfect pull off the bone.
In this recipe, Chef Niel purchases flavor boundaries with creativity. Floral meets smoky and citrus meets tangy in this complex yet approachable mop. It will change how people think about Carolina style ribs.
As Chef Niel explained, “The intent of the dish is what’s cool about it – a Carolina-style mop, that we turn on it’s side and add Little Coyote flavors by incorporating mezcal and citrus heavily into the mop sauce. It just speaks to what Little Coyote is – paying attention to tradition and technique, and then making it our own (not out of irreverence, but out of exploration). What would happen if we took Carolina mop sauce and put mezcal in it? As the mezcal cooks, and the alcohol evaporates, it leaves a floral glaze that is absolutely amazing. For the home cook, it’s just as easy as making Carolina-style ribs, you’re just mopping with something else. The end result will make you feel like a superstar because it’s different from anything you’ve tasted, but not unrecognizable.”
Here’s How to Make Ribs with Mezcal Sauce
Mezcal Mop Sauce
Ingredients:
- 1000g Distilled White Vinegar
- 500g Mezcal
- 3 lemons (sliced on mandolin)
- 2TBSP Cayenne (18g)
- 2TBSP Chile Flakes (12g)
- 2TBSP Black Pepper (18g)
- 600g Sugar
To create the sauce:
- In a small stock pot combine vinegar and sugar, bring to a simmer. Add cayenne, chile flakes and black pepper and whisk to combine. Add lemon slices to vinegar mixture and return to a simmer. Once simmering, remove from heat and add the mezcal.
Chef Niel’s Tips for Smoking Ribs
Anyone who has smoked food understands that it is not an exact science. Environmental factors, like temperature, wind, and even humidity, can impact cooking times. There is an art to the process.
Another variable is wood used. Each wood imparts a particular flavor. Hickory can be quite strong. Oak can be more mild. Advanced cooks can blend woods to create a nuanced flavor profile to complement both the meat and the sauce.
Lastly, the type of ribs matter. Chef Niel prefers St. Louis ribs. He believes that this cut cooks more evenly. Additionally, it has a good fat content, which helps to protect the meat during the cooking process.
Mastering a Properly Cooked Rib
Preparation is key to success. First, the ribs’ membrane needs to be removed. It ensures a more pleasant bite.
Additionally, it is important to season the ribs. Several hours before cooking the meat, season liberally with salt and pepper. Allowing the ribs to come up to room temperature prior to cooking is also key.
Ribs take a long time to cook. For mopped ribs, the sauce can be added every 45 minutes to 3 hours. They should be cooked until it reaches 205F. There should be some “wiggle.” Fall off the bone is not the goal. A little give signifies that the meat has reached the perfect cook.
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