Hot and Fast Bourbon-Peach Ribs
by Christina Meyer-Jax, Tastemaker in Residence
Source: Food by Fire by: Derek Wolf (link)
Ingredients:
Servings: 4 servings
For Pork Ribs:
2 whole St. Louis-style pork rib slabs
2 Tbsp yellow mustard
1 ½ Tbsp kosher salt
1 ½ Tbsp black pepper
2 tsp garlic powder
2 tsp onion powder
For wrapping:
12 Tbsp unsalted butter
4 Tbsp packed light brown sugar
4 Tbsp honey
For Bourbon-Peach Glaze:
2 Tbsp bourbon
3 Tbsp unsalted butter
2 Tbsp peach preserves
Instructions
To Make the Ribs:
Place the ribs, bone-side up, on work surface. Using your hands or a butter knife, lift the membrane along the bones and pull it off the ribs. Lather the pork ribs in yellow mustard.
In a small food-safe bowl, stir together the salt, pepper, chili powder, garlic powder, and onion powder. Season the ribs thoroughly with the spices and refrigerate to set for 15 minutes.
Preheat your smoker bringing it to a medium temperature of about 300 degrees F.
Place ribs in the smoker, bone-side down. Cook for 1.5 hours.
To Make the Wrapping:
Tear off a piece of aluminum foil for about 1.5 times the length of the ribs. Spread 3 tablespoon of cubes butter along the foil with one tablespoon of brown sugar and 1 tablespoon of honey. Place the ribs, bone-side up, on the butter and distribute 3 tablespoons of butter, 1 tablespoon of the brown sugar, and 1 tablespoon of the honey over the bones. Wrap the ribs with the foil o they are fully enclosed. Repeat with the second slab.
Place the wrapped ribs back into the smoker and cook for 1.5 hours.
To Make Bourbon Peach Glaze:
About 15 minutes before the ribs are done, place a small heatproof barbeque saucepan in the smoker. Carefully add the bourbon to the pan and cook for 5 minutes. Stir in butter and peach preserves.
Putting it Together:
Once the ribs reach an internal temp of 203 degrees, remove them from the foil and place tem back into the smoker, bone-side down. Glaze the outside of the ribs with the bourbon-peach glaze and cook for 15 minutes until the outside is caramelized. Pull the ribs off the fire and let rest for 5 minutes.
For serving, cut the ribs individually or serve the whole rack.
