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Baby backs w/ peach

gmanrva
gmanrva Posts: 429
in EggHead Forum
Tried some baby backs with peach and it won’t be the last. Thanks @Yukon Ron for the idea. Smoke with a little cherry, apple and pecan at 225-250 for 4 hours. Sorry the pictures are out of order. Thanks for looking.
LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
Formely Gman2 before password debacle 
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Comments

  • smbishop
    smbishop Posts: 3,061
    Awesome cook, you nailed it!  Just missing the plated pic. :)
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • EggNorth
    EggNorth Posts: 1,535
    That looks like a winner, I have yet to eat ribs from me that I really like, so may have to try peach.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • thetrim
    thetrim Posts: 11,387
    Dammn, those look really, really good.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • lentsboy007
    lentsboy007 Posts: 416
    What kind of rub did u use under the preserves (was is salty or sweet rub)? And did u not have to wrap in foil or anything during the 4 hours? I’m ready to try the peach preserves . 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • johnnyp
    johnnyp Posts: 3,932
    edited March 2020
    beautiful color. Looks like a winner
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • jdMyers
    jdMyers Posts: 1,339
    I use a pear chutney pretty often,  Peach is also a goto.  If you get a chance and ever do a spicy rib, do blackberry.   Its krazy
    Columbus, Ohio
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Looking good! 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,840
    Nice.  I'd definitely hit those!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Hans61
    Hans61 Posts: 3,901
    I need to try this. Do you get the preserves to liquify them a bit or just slather it on when they’re done?
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • loco_engr
    loco_engr Posts: 5,822
    great idea with peach preserves!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Teefus
    Teefus Posts: 1,260
    My go to rib sauce is peach preserves mixed with molasses. 
    Michiana, South of the border.
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  • gmanrva
    gmanrva Posts: 429
    lentsboy007 said:
    What kind of rub did u use under the preserves (was is salty or sweet rub)? And did u not have to wrap in foil or anything during the 4 hours? I’m ready to try the peach preserves . 
    I used a mix of Dizzy dust and Mc Cormick's brown sugar bourbon for the rub. No wrap. Give it a go.
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
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  • gmanrva
    gmanrva Posts: 429
    Hans61 said:
    I need to try this. Do you get the preserves to liquify them a bit or just slather it on when they’re done?
    I brushed on the preserves the last 20 minutes before they were done, keep an eye out to make sure the egg is not to hot so the don't burn with all that sugar.
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
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  • YukonRon
    YukonRon Posts: 17,261
    edited March 2020
    Your cook looks fantastic, and ribs are either my favorite or tied for my favorite. 
    Excellent presentation.

    For those who care:
    I always try to use a spicy rub when I use peach. The profiles you will get from the crust, such as a smoked butt is off the charts selicious. Sweet, juicy, smokey, and spice all in each bite. I recommend a Grenache Rosé while gnoshing, really adds to the flavor. 

    Ribs rule when this is done, BBR's are the stuff dreams are made of.

    Thank you for sharing.

    I shared the idea in my neighborhood, guess what? You can't find a jar of peach preserves anywhere within 8 miles of where we live.

    It has been catching on.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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