Smoked Rib Recipe smoked with Peach Wood and glazed with Peach BBQ Sauce
#peachyribs #babybackribs #howtobbqright
Peachy Baby Back Ribs
WHAT MALCOM USED IN THIS RECIPE:
– Baby Back Ribs Recipe sourced from Compart Duroc Ribs
– Killer Hogs The BBQ Rub
– Heath Riles Peach Rub
– Dredge Shaker
– Jumex Peach Nectar
– Kosmos Peach Jalapeno Rib Glaze
– Killer Hogs The BBQ Sauce
Peachy Baby Back Ribs Recipe
Ingredients
– 2 slabs baby back ribs (Compart Duroc Ribs is what I used)
– ¼ cup Killer Hogs The BBQ Rub
– ¼ cup Heath Riles Peach Rub
– 1 cup Peach Nectar
– 1 cup water
– ½ cup Apple Cider Vinegar
– 1 stick butter
– ½ cup brown sugar
– ½ cup Kosmo’s Peach Jalapeño glaze
– 1 cup Killer Hogs The BBQ Sauce
– 1 cup Peach Preserves (melted)
Directions
1. Prepare smoker for indirect cooking at 275 degrees using peach wood for smoke flavor.
2. Trim and remove membrane from two racks baby back loin ribs.
3. Season with The BBQ Rub followed by Peach BBQ Rub.
4. Let the ribs rest for 30 minutes while the smoker comes up to temperature; then place each slab on the pit.
5. Combine the peach nectar, water, and apple cider vinegar in a spray bottle and spritz the ribs every 45 minutes.
6. At the 2 hour mark remove the ribs from the pit and wrap in aluminum foil. For the wrap add 1/4 cup light brown sugar, 1/4 cup Kosmo’s peach/jalapeño rib glaze and 1/2 stick of butter cut into pats. Place the ribs meat side down back on the pit.
7. Continue to cook for 1 to 1 1/2 hours or until the internal temperature reaches 202-204 degrees in between the bones.
8. Carefully remove the ribs from the foil wrap and place back on the cooking grate. Glaze the ribs with a mixture of The Bbq Sauce and Peach preserves. (Warm the preserves in the microwave before mixing with the bbq sauce)
9. Let the ribs glaze for 15-20 minutes or until the sauce sets.
10. Remove from the pit and serve.
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