Left Continue shopping
Your Order

You have no items in your cart

You might like
Just Peachy Ribs

Just Peachy Ribs

Just Peachy Ribs
These delicious pork spare ribs are dry rubbed, slow cooked over hickory and cherry and then glazed with our Salted Caramel Peach Spread. I have included my rub recipe here, or feel free to use your favorite commercial rub.
Servings Prep Time
6 people 30 minutes
Cook Time
3 hours
Rib Rub
  • 6 TBLS Turbinado Sugar
  • 4 TBLS Kosher Salt
  • 4 TBLS Paprika
  • 2 TBLS Ground Black Pepper
  • 2 TBLS Granulated Garlic
  • 2 TBLS Onion Powder
  • 1 TBLS Ground Cumin
  • 2 tsp Dry Mustard
  • 1 tsp Oregano
  • 1 tsp cayenne pepper
  • 1 tsp Chipotle Powder
  • 1 tsp Ground Ginger
Rib Ingredients
  • 3 racks Pork Spare Ribs
  • 3 jars Unicoi Preserves Salted Caramel Peach Spread one jar per rack of ribs
  • 1 roll aluminum foil
  • 4 chunks Hickory wood for smoke flavor
  • 4 chunks Cherry wood for smoke color, aka smoke ring
Servings: people
Rub Preparation
  1. Combine all rub ingredients together in a shaker top jar and mix thoroughly.
Smoker Preparation
  1. Set up your grill or smoker for indirect cooking. I use our large Big Green Egg to cook these ribs, so I set the Egg up with the conveggtor in, legs up, with the grate on top. I use a mixture of hickory and cherry hardwood chunks for smoke mixed in with the lump charcoal. Light the grill and set your temperature for 250-275 degrees. I cook these at 275 to shorten the cooking time, but that is your choice. If you cook at 250, you will need to increase your cook time a bit to compensate for the lower temperature.
Rib Preparation
  1. Remove the silver skin from the underside of the rib rack. I use a paring knife to loosen the membrane, and then grab it with a paper towel and pull it completely off. I like to cut each slab in half to better fit them on my large Big Green Egg, and to make handling easier. Liberally coat each rack of ribs with the prepared rub on all sides, making sure to get the edges as well.
  1. I use rib racks to stand the ribs up vertically so they all fit on my grate. I cook the ribs indirect at 275 degrees for roughly 2 hours, until the internal temperature reaches 175 degrees. I flip the ribs over one time in the rib racks during cooking. Once the ribs reach 175 degrees, remove them from the smoker.
    1. Coat each rack liberally with the Salted Caramel Peach Spread on both sides. Place each coated rack on aluminum foil and wrap tightly. I stack two half racks on top of each other in each foil packet. Return the foil wrapped ribs to the grill, and cook for 45 minutes, flipping the packs over once. Remove the ribs from the foil packets, and place the ribs directly on the grill grates to tighten up and set the glaze, 5 minutes per side
      Optional Sauce Step
      1. This step is optional, but I think it takes the ribs to the next level. Once you remove the ribs from the foil packets, carefully pour off the remaining liquid into a sauce pan. Bring the reserved liquid to a boil over medium heat and simmer for 5 minutes. Use this sauce and baste the ribs liberally with a silicone brush while the ribs are on the grill for the last 10 minutes. Remove the ribs from the grill and serve immediately.
        Share this Recipe