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
6people 30minutes
Cook Time
3hours
Servings Prep Time
6people 30minutes
Cook Time
3hours
Ingredients
Rib Rub
  • 6TBLS Turbinado Sugar
  • 4TBLS Kosher Salt
  • 4TBLS Paprika
  • 2TBLS Ground Black Pepper
  • 2TBLS Granulated Garlic
  • 2TBLS Onion Powder
  • 1TBLS Ground Cumin
  • 2tsp Dry Mustard
  • 1tsp Oregano
  • 1tsp cayenne pepper
  • 1tsp Chipotle Powder
  • 1tsp Ground Ginger
Rib Ingredients
  • 3racks Pork Spare Ribs
  • 3jars Unicoi Preserves Salted Caramel Peach Spreadone jar per rack of ribs
  • 1roll aluminum foil
  • 4chunks Hickory woodfor smoke flavor
  • 4chunks Cherry woodfor smoke color, aka smoke ring
Instructions
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.
Cooking
  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.
Saucing
  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.