It’s not a secret that peaches and pork are a great pair. We took this simple rib recipe and amped it up to the peach extreme!
Peach Rib Wrap:
Peach Finishing Glaze:
If the first steps of this recipe seem too simple to you, or if you think this is what you've always been doing with your BBQ ribs: you're right! The peachy magic comes a bit later into the cook. For now, we're sticking with what we know.
Get the ribs out of any packaging they came in. Rinse under cold running water, then pat dry with paper towels. Then remove any loose fat, and that pesky membrane from the bones side.
Season both sides of the rib racks with a medium coat of Dirty Bird Hot.
While the ribs are resting, start your smoker and let it preheat to 300ºF (149ºC). Once the pit is up to temp, place the ribs on there with the meat side facing up.
The ribs will cook for approximately 2 hours. Go by color for this step: when the rub has set and the color looks perfect, pull the ribs off the heat to wrap them up.
Lay down a double layer of foil, and wrap the ribs meat side down with some peach rib glaze, peach juice, agave syrup, and raw sugar. Then return the ribs back to the heat for another hour.
With about 20 minutes to go, slice the whole peaches into thin slices and add them into a small sauce pot with the rest of the ingredients for the Peach Finishing glaze. Gently heat the glaze up to cook the peaches.
Once the ribs are ready (either check internal temperature, or go with the probe test), pull them off of the cooker and let them vent.
Generously apply the finishing glaze and return them to the grill for about 5-10 minutes until the sauce can set. Finally, slightly dust with Dirty Bird Hot. Slice into portions and serve.
Thank you Rick from Cocktails and Q for this delicious summer-infused recipe! We enjoyed it a lot.
Catch you on the next recipe!
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