One of the most popular Rib Candy flavors, and Matt Pittman of Meat Church has called it his favorite. Apple and cherry with habanero heat, balanced so neither the fruit nor the pepper takes over.

Rib Candy is thinner than a barbecue sauce, so it pours and brushes. Use it in the wrap, as a glaze in the last 10 to 15 minutes, drizzled over right before you slice, or stirred into a thick sauce to loosen it up and give it shine.

Ribs first. It's also good on pork belly burnt ends, chicken and pork loin.

Just the apple: Apple Habanero Rib Candy. Peach instead: Peachy Peach Habanero Rib Candy.