Smokey peach spicy ribs.

YukonRon

Did a couple racks of Baby Back Ribs, with our family returning from Italy, as they have retired from the State Department, completing their career of foreign service. We have been cooking some great meals since their arrival to our home on Friday. Everything has been egged thus far, Tri Tip with a Mediterranean marinade, Wings, and tonight we did Ribs.

I love cooking ribs. Today, I used olive oil as a base, and did a stout, spicy and savory rub. Smoked at 225°F using peach wood, and at 175°F internal, I used a peach preserve, honey and sriracha glaze, heated to 140°F. Let them ride unwrapped until the toothpick said it was done. They were off the chart, delicious.
Don’t forget; hydrate, while you wait. I also seasoned my Mattstone grill today, one I had sitting in the box for 3 years, until we decided to finally put it together. Used grape seed oil in the process, turned out really well. 4 applications, Sunday will be our first cook.

Thanx for looking, hoping your day was grand.

GregW

Excellent looking ribs.
Congratulations to your family on their retirement and return home. Their service to the country is greatly appreciated.   

lkapigian

Beauty !!

YukonRon

GregW said:

Excellent looking ribs.
Congratulations to your family on their retirement and return home. Their service to the country is greatly appreciated.   

Thank you for your kind words. 

Just as many of their posts have been in less than favorable locations, throughout the world, as they have had in some really sweet situations. They have served our country in Central and South America, Europe, and Africa. They were in places where they were given little or no warning of unrest, causing  an immediate evacuation having to leave everything behind. You pack differently when moving into those situations than you do more in more stable countries. You learn what is important, immediately.

Now they are heading back to their home; back to NOLA. I hope they decide to write a book detailing their experiences someday, it will be an eloquent delivery of lives rich in moments many only dare to dream of.

It is amazing, the languages they had to become expert with; French, German, Spanish, Portuguese, Italian and others. Everyday they ran into different challenges. 

As they adjust their body clocks back to the USA, we have been helping them get some chill time. I just put on a brisket this morning, smoking it with pecan. We will be having Robin’s Bloody Maries to go along with breakfast off the Mattstone grill later this morning. There is nothing better than easing back into it.

I myself, just as many of you can relate. I have seen the sun rise in The Netherlands, and watched it set in San Francisco, on the same day. My backside was dragging.

The way they are doing it is what I call “Retiring Right.”

I will add to the post later.

YukonRon

lkapigian said:

Beauty !!

Thank you, they were delicious.

We had maybe a half of one rack left, which will be made into sliders. we served roast corn on the cob, using Dukes, Asiago, Parmesan and Romano, all mixed in with some chili powder. We also had homemade peach cobbler for desert. 

I finished the evening with 2 fingers of Bulleit. A great day was had.

johnmitchell

Fantastic looking ribs Ron

YukonRon

Thank you John. It has been a long time my friend. Hope all is well with you these days. 

bradleya123

wowzer...what an awesome day!!!  Congrats to all!!!

lousubcap

Great writing above regarding their career with the State Department.  You and Suzy are definitely making their transition to the "every day is Saturday" life style one of much appreciation, never mind a thorough launch into Q cuisine.  
BTW-nailed those ribs.  That glaze sounds great.  

YukonRon

bradleya123 said:

wowzer...what an awesome day!!!  Congrats to all!!!

Thank you sir. It has been a bit of a special occasion for us. Trying to make it equally special for them as well. So far it has been fun. Brisket has been rolling at 225°F since 0430 this morning. 

Heading to the Blackstone to whip up breakfast for everyone.

Hoping your day is flawless.

YukonRon

lousubcap said:

Great writing above regarding their career with the State Department.  You and Suzy are definitely making their transition to the "every day is Saturday" life style one of much appreciation, never mind a thorough launch into Q cuisine.  
BTW-nailed those ribs.  That glaze sounds great.  

Thank you Frank. It means a lot.

The glaze worked out very well, and we are looking forward to making sliders from those poor pieces that were left.

Today is Brisket day, something we have been looking forward to. As you probably know some cuts of beef are just not found in places like Ghana or even Italy, so that is the guide for the meals here, to get them some of the things they have missed.

Hoping your Sunday is great, and always, tipping my hat to the man that taught me how to do brisket right on the BGE.

JohnnyTarheel

Ron… wow what a great set of meals.  Them ribs have me drooling.  Congrats to your family retiring and thanks for their service.  Hope you and Suzy doing well. Been too long!

shtgunal3

Ribs are my kryptonite. Yours look great Ron!

dbCooper

@YukonRon Those are great looking ribs. 

Thanks for sharing some of the details about your relatives, that was enjoyable to read.

BigreenGreg

I’m stealing these for July 4th, thanks for the inspiration. As a matter of fact your wife’s bourbon slushees are also on the menu. My neighbors thank you as well.

YukonRon

JohnnyTarheel said:

Ron… wow what a great set of meals.  Them ribs have me drooling.  Congrats to your family retiring and thanks for their service.  Hope you and Suzy doing well. Been too long!

Johnny, you are so right, it has been too long my friend. Thank you for the kind words. We pulled them at 187°F IT, and they were very tender, the bones were just shy of falling out. 

I will be using this going forward with my pork butts as well.

As always, hoping all is great for you and your family.

We must plan to get together soon.

YukonRon

shtgunal3 said:

Ribs are my kryptonite. Yours look great Ron!

Mine too, we really do. I hope you get to try this on a future cook, you will enjoy it.

Thank you for the kind words, and hope your day is wonderful.

YukonRon

dbCooper said:

@YukonRon Those are great looking ribs. 

Thanks for sharing some of the details about your relatives, that was enjoyable to read.

Thank you sir, for the kind words. I hope you get to try them sometime, you will not regret it. We have been fortunate to travel with them in their destinations, we got in to the Vatican on Christmas Eve, and spent New Years Eve in the bay of Venice for the countdown and fireworks/celebration that followed. Might not be the last time we do it, but it was awesome to do it.

While in Rome, My Beautiful Wife and I hiked the Seven Hills trail. I recommend anyone that wants to see Rome, and is into hiking, this is the way.

Hoping all is well with you and yours.

YukonRon

BigreenGreg said:

I’m stealing these for July 4th, thanks for the inspiration. As a matter of fact your wife’s bourbon slushees are also on the menu. My neighbors thank you as well.

Feel free my friend, as I may return the favor sometime. I think that recipe has made it to Europe, Asia, South America and naturally North America. Maybe one day the Arctic and Antarctic, who knows?

I am glad your neighbors enjoyed them. Try it as a marinade on Shrimp. We have grilled some and they did not suck.

Thank you for the kind words, and I am raising my glass to you, July 4!

loco_engr

Great looking wibbies!
" peach preserve, honey and sriracha glaze" . . . wow totally new concept!
Thanks for posting that
What proportions did you use?

YukonRon

@loco_engr
I am thinking maybe 8:1:2 preserves, Honey, Sriracha. I would urge you to mix and sample until it fits your flavor profile.

A very close friend suggested I add bourbon to the mix next time......I will.

thank you for your kind words.

Jcl5150

YukonRon said:

@loco_engr
I am thinking maybe 8:1:2 preserves, Honey, Sriracha. I would urge you to mix and sample until it fits your flavor profile.

A very close friend suggested I add bourbon to the mix next time......I will.

thank you for your kind words.

Wow!  Those look delicious!  And the story behind the cook makes it all so much better.  If I may ask, did you use the glaze from the beginning of the cook?  I’m guessing the cooking temp was kept low enough to keep the sugars in the glaze from burning at all.

YukonRon

Great question, the glaze was put on the ribs during the last hour or so of  the cook. I did not increase the temperature from 225°F. For Pork butts I place it on at the beginning of the cook, because I want that char to form to help it retain moisture. The char itself is delicious, combining Smokey sweet, spicy savory flavors.

Jcl5150

YukonRon said:

Great question, the glaze was put on the ribs during the last hour or so of  the cook. I did not increase the temperature from 225°F. For Pork butts I place it on at the beginning of the cook, because I want that char to form to help it retain moisture. The char itself is delicious, combining Smokey sweet, spicy savory flavors.

That makes sense.  Thanks so much for sharing!

SGH

YukonRon said:

Now that’s a real turd maker right there. Looks incredible 👍

YukonRon

Jcl5150 said:

YukonRon said:

Great question, the glaze was put on the ribs during the last hour or so of  the cook. I did not increase the temperature from 225°F. For Pork butts I place it on at the beginning of the cook, because I want that char to form to help it retain moisture. The char itself is delicious, combining Smokey sweet, spicy savory flavors.

That makes sense.  Thanks so much for sharing!

Hope I helped.

YukonRon

SGH said:

YukonRon said:

Now that’s a real turd maker right there. Looks incredible 👍

I always look forward to your comments, Scottie. Thank you for the kind words, my BIL, the tug boat captain and chef in New Orleans, who has since passed always “ribbed” me about my BGE cooks. He often utilized that same term.

We miss him.

He was the one that would load every cooler he had with shrimp, crab oysters and other delicious items from Louisiana and head up here on every 3 day weekend holiday, to do a boil. His last cook here we fed about 250 folks, comprised of neighbors, friends and Family. We had  keg of Fat Tire, and a keg of Angry Orchard. Floated both the evening before it started and replace both twice.

Good times, and loved cooking with him. One of our favorites was smoked bleu cheesecake with crabmeat.

Hope all is well, thank you for looking.

johnmitchell

The d@ck who is flagging all your posts needs to catch up he is falling behind😉

caliking

Bookmarked. These look farkin' outstanding. I need to up my not-so-great rib game.

YukonRon

johnmitchell said:

The d@ck who is flagging all your posts needs to catch up he is falling behind😉

Yeah, there are more than a few that dislike my posts, and me as a person.

At least they are upping my view count, and I provide them a hobby that keeps them out of trouble.

I have that to be thankful for. No sweat from me, glad I have given them a purpose in life.

YukonRon

caliking said:

Bookmarked. These look farkin' outstanding. I need to up my not-so-great rib game.

Yeah, like you ever have to “UP” your cooking game. Right.

You are among the elite cooks on this forum. I quit trying to keep up with you a long time ago.

Thank you for the kind words my friend, hoping you, the queen and the prince are doing well.