This rib recipe is absolutely full of flavor. The sweetness of the peaches, mixed with the very small bite of the habanero comes together gloriously.
Ingredients
3 racks St. Louis spare or Baby Back ribs
1 Cup Sweetwater Spice Company Smokey Habanero Brine
¼ cup R Butts are Smoking Cherry Habanero Rub
Fireball Peach Braise
4 T butter
½ cup brown sugar
1 large peach pitted, peeled, and cut into small pieces
2 t cinnamon
¼ cup Fireball Cinnamon Whiskey
Fireball Peach Glaze
1 peach peeled, pitted, and sliced into ¼ inch slices
¾ cup Fireball Cinnamon Whiskey
½ cup peach preserves
¼ cup brown sugar
¼ cup ketchup
4 t R Butts are Smoking Cherry Habanero Rub
1 t cinnamon
Instructions
1. Preheat the smoker to 225 degrees F. Fruit woods like apple or cherry work great with these pork ribs.
2. Remove membrane from ribs and trim off any excess pockets of fat or thin edges. Season on all sides with the Rub. We used R Butts are Smoking Cherry Habanero Rub, but any complimentary rub will work.
3. Place ribs on the smoker, close the lid, and smoke for 3 hours.
4. Prepare for the braising step by laying out two large sheets of heavy-duty foil. On the center of each piece of foil, set down a tablespoon of butter, 2 Tablespoons of brown sugar, a few pieces of chopped peach, and a sprinkle of cinnamon. Remove the ribs from the smoker and set them, meat side down, onto the peach and butter topped foil. Fold up the edges of the foil to create a barrier. Top the bone side of your ribs with remaining braise ingredients and carefully pour 2 Tablespoons of Fireball over each rack of ribs. Tightly crimp up the foil to create an airtight pouch and return it to the smoker.
5. Set your wrapped ribs on the grates, close the lid, and smoke for an additional 1-2 hours.
6. While the ribs braise, prepare your glaze. Combine all glaze ingredients in a medium saucepan and bring to a boil. Reduce to a simmer and cook for 20 minutes. Transfer the glaze to a container and set the peaches aside for topping the ribs.
7. Once the ribs are finished braising, carefully remove them from the foil and return to the smoker grates, meat side up. Discard the foil and remaining braising liquid. Glaze the tops of the ribs with the homemade Fireball peach glaze and arrange the peach slices on top of the rack of ribs. Close the lid and continue smoking the ribs for at least 30 minutes to set the sauce until it is shiny and tacky.
8. Remove the ribs from the smoker, slice, and serve. ENJOY!
Equipment used:
Yoder YS640 Smoker
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