Raspberry Chipotle is Aussom’s sweet-heat hero: ripe berry brightness, chipotle warmth, and a glaze that sets on ribs like competition candy. If you want sticky bark without one-note sugar, this is the bottle that earns second helpings.
The method below works on a smoker, kettle grill, or oven. Plan about four to five hours for baby backs, or five to six for spares. Low and slow builds the bark; the sauce only shows up at the end. Questions on product pairing? Call 1-844-4AUSSOM.
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Rub pair: Sydney Seasoning
What “sweet heat” should taste like
Berry first, smoke second, chipotle third. Raspberry Chipotle is designed so the fruit reads clearly before the pepper warmth arrives. That sequence is why it works so well as a late glaze — you still taste the rub and the pork, then the sauce ties the bite together.
Ingredients (1–2 racks)
- 1–2 racks baby back or St. Louis ribs
- 2–3 tbsp mustard or light oil binder
- 3–4 tbsp Sydney Seasoning or Black Label Competition Rub
- 1/2–3/4 cup Aussom Raspberry Chipotle BBQ Sauce
- Optional wrap: 2 tbsp butter, 1 tbsp brown sugar, splash of apple cider vinegar
Steps
- Trim and membrane. Remove the silver skin on the bone side for better rub penetration and cleaner slices.
- Season. Binder, then an even coat of rub. Rest 30–60 minutes while you stabilize the cooker at 250–275°F.
- Smoke or roast. Cook bone-side down until color sets and the bark looks dry-to-tacky, often about 2.5–3 hours.
- Optional wrap. Wrap with butter, sugar, and vinegar for 45–75 minutes until probe-tender.
- Glaze. Unwrap, then brush Raspberry Chipotle in thin coats for 15–25 minutes until the sauce sets shiny. Do not drown the bark.
- Rest and slice. Rest ten minutes, slice between bones, and warm extra sauce for the table.
Heat dial for mixed crowds
Keep Blue Flame on the side for heat seekers. Offer Barbie Sauce as a milder dip so everyone shares the same rack. Raspberry Chipotle remains the sticky sweet-heat lead — the reason people ask which bottle you used.