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Ribs - peach preserves and awesome
YukonRon
Posts: 17,261
You may have remembered my post titled "Bone in Butt" where one of the key components used was Peach preserves.
Well...........
I had a rack of SLS, which I did the same thing. Guess what? Awesome. Smoked with peach, great crust, super
juicy, and nothing left.
Best I have ever had. Best.
Try the preserves, awesome. Used my own rub which brought a little heat.
For those that use knife and forks, you did not need a knife.
Bones fell right out.
Well...........
I had a rack of SLS, which I did the same thing. Guess what? Awesome. Smoked with peach, great crust, super
juicy, and nothing left. Best I have ever had. Best.
Try the preserves, awesome. Used my own rub which brought a little heat.
For those that use knife and forks, you did not need a knife.
Bones fell right out.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
XL and MM
Louisville, Kentucky
Comments
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Okay, you convinced me. Coating with preserves is worth a try. This could be the next big thing to catch on
"I'm stupidest when I try to be funny"
New Orleans -
I have used peach preserves on pork tenderloin before. Your ribs looked great.
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Do you have stock in Smuckers, or are you starting a cult?
jk - I'm one that has tried Ron's peach preserves on a butt, and the results were excellent. I can vouch for his recommendation.
Phoenix -
Looks great !!!!
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Gotta try this but think I will put the preserves on toward the end of the cook.
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I've been craving ribs, and have not had a chance to make them for a few weeks. Those look amazing, I'll have to try the preserve thing when I finally get a chance.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Just checked and we have some Dutch Apple preserves with a touch of cinnamon. Apples and pork should be good.
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I have considered Apple preserves and apple butter. I am just working with peach on a few cuts of pork. So far everything I have tried on pork has been killer."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Worth a try
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@blasting I hope to retire in a couple years, so, yeah, buy smuckers. Just kidding. Got nothing in them but good BBQ base. The spice from the dry rub is the killer, I think.blasting said:
Do you have stock in Smuckers, or are you starting a cult?
jk - I'm one that has tried Ron's peach preserves on a butt, and the results were excellent. I can vouch for his recommendation."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Those look good. When are you putting on the preserves?
2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
@texaswig I salt the ribs and leave at room temp. I use about 1/4 teaspoon per pound. Let sit for two hours. Then I use my dry rub, and I do rub it in. After that I use the peach preserves. I smoke with about 8 ounces of (your choice) peach, at the start, then approximately 1 hour prior to th finish, I put on another 8 oz of (your choice) peach. At that time I apply my BBQ SAUCE, mixed with 2 Tbsp of preserves, until bend or 200F IT. I cook at 225F indirect, last hour of cook I go to 400F, to bend 200F, IT or bend test.
You will like them.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Cool. Thanks man. I'm gonna try this next time I do ribs.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
@texaswig I hope you enjoy them as much as we did. Good luck."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Boy those do look great. @YukonRon I know I am probably guilty of over thinking this, but are you talking about the juices, like say in a can of peaches, or do you have chunks of peaches on your ribs after applying?
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
@mahenryak I use the preserves, complete with chunks. Also no foil."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
^^Thank you. I am going to give this a go next time. ^^
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
@mahenryak I hope you will enjoy. Have fun!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Just had ribs a week or so ago but this is making me want to do some tomorrow. lol22 in Macon, GA - Large BGE 2015
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May try that this afternoonPure MichiganGrand Rapids, Michigan LBGE, SBGE
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This will be for next weekend.... I already have todays menu planned..Thanks for the insperation..Greensboro North Carolina
When in doubt Accelerate.... -
@johnmitchell I think you will enjoy them, we sure did. Need any help let me know."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Looks great! I can see apple working very well too.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Just curious, what style rub did you use? I'm guessing something with a sweet profile vs peppery.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I use my own general purpose rub. About 30% garlic, 30% onion, 10% brown sugar, 10% smoked paprika, 10% coarse ground black pepper, 10% cayenne pepper. It has a little spicy heat, but not super hot. The preserves bark it up really nice, giving you the sweetness, the rub gives it a bit of savory and spice, and the flavor of the smoke is there, mild, not overbearing. Several layers of delicious flavor, very juicy. By far the best ribs I have ever done.DMW said:Just curious, what style rub did you use? I'm guessing something with a sweet profile vs peppery.
Be sure to put a roll of paper towels on the table!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Just tried these with Apple. They were good, but, we liked the peach better.tarheelmatt said:Looks great! I can see apple working very well too."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I have some on with peach right now.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I hope you will enjoy them. My beautiful wife has decreed that will use this recipe going forward. MBW=Princess.DMW said:I have some on with peach right now."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@DMW what type of rub did you use?"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I mixed up a rub that was pretty similar to yours, but less cayenne and and I added ancho chili powder.YukonRon said:@DMW what type of rub did you use?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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