Ribs - peach preserves and awesome

@keener75 A

Absolutely. They have graced many ribs and bone in pork roasts for me....for years. My preference of all those bought off the shelf.

Hope you enjoy them as much as we do. They look delicious.....
Have fun. Post the results.

SGH said:

@YukonRon
I have wanted to try the peach 🍑 on pork for quiet sometime. A few years back, and if I remember correctly, Brent sent me a PM of a pork butt brine recipe that included peach preserves. I am sad to say that I never got around to trying it before his unfortunate and untimely passing. 

On that note, I apologize in advance if it was you that sent it. But in my old and often forgetful mind it was him. Either way I really need to make the time to try it. 

@SGH

As odd as this may sound, to the best of my knowledge, as we both knew Brent fairly well, he sent a brine formula of water, table salt and brown sugar.

It was a nightmare to blend effectively. After using that on butts for about a year in my cooks, I thought there had to be a better way.

I tried everything, remained in contact with Brent during the process, and finally ran across a brine recipe that used molasses, pickling salt and water.

When I shared that with him, he said he had found it a couple weeks prior and said it was ok.

I modified it for pork butt, specific to the flavor profile I like with the salty, savory sweet flavor, to go with the peach preserves, I started using soon thereafter.

I got the idea from a recipe that used an apple glaze on pork tenderloin. I figured, if apple would be good, something a bit more sugary with chunks of fruit might be something to work with.

I can tell you this, I have messed up a lot on experimenting with my cooks, fortunately this one exceeded my most modest expectations. Not only was it edible, it was delicious.

He tried it out, and actually changed his formula to accentuate apricot preserves, he seemed to favore over my peach  recipe.

I think the original formula we used and modified was from Alton Brown(?), it was a start, and was a fraction of the time prepare, and none of the mess I usually make.

I posted it years ago.

Brent was very influential in my cooking, he opened up some experiments in the menagerie of flavor, texture, and serving ideas for me, just as you had, when I first joined.

I wanted to be like Scottie. The meals you posted and the steps from prep to serving has been my structure in presenting cooks for people to try, which is right out of the @SGH playbook.

I miss Brent. He just made this place better. He made us all better. We were lucky to have him as long as we did.

So very happy to see that you are back, and I hope you can stay a while. I truly respect your insight and wisdom.

I do recommend you try peach preserves on a pork butt during the cook. You will enjoy the char. Everyone wants a piece of that when I scrape the butt off the BGE with a pizza peel. Also make sure you use peach wood for the smoking process, it really does add much to the flavor profile.

Have fun and good luck. It is pretty straight forward, easy cook that provides exceptional results. The one thing I like, is there is no need for a water pan, injecting, basting, or spraying.

The preserves form a seal when it carmelizes, and keeps all the moisture in. Every since I tried it the first time, I have never done it any other way.

On my first cook experiminting, using peach, I did two, one using the peach process, and one without, as a precaution, just in case the peach process did not work out.

Once tried, everyone was unanimous on the peach process. I gave the other one away.