Ribs w/ Peach Sauce/Glaze Trial on the High Plains (w/ Pr0n!)
 

Happy Saturday, Folks!

The high temps finally crept under the 90F mark, and it started out in the lower 60s. The humidity was low, and the winds from the North kept the "dairy-air" at bay. It was glorious.

For those playing the "Home Game," I whipped up a batch of experimental Peach BBQ Sauce last weekend.

Quick Visual Reminder:

https://i.imgur.com/00uBHq4m.jpg
https://i.imgur.com/yGRYaaZm.jpg

Yesterday, I discovered Pork Spare Ribs at 1/2 Price (Buy-One, Get-One)! Heck, yes!

CINCHOUSE let me play this afternoon while she worked on a Squadron Baby Shower Gift.

John Henry's Apple Chipotle (on the 2/3 that'll get sauced) and Albukirky Red Chile on the remaining 1/3.

https://i.imgur.com/mgLupN7h.jpg

Hit the Apple Chipotle side with a double application glaze of the Peach BBQ Sauce over the last 30 min of the cook. Brought 'em in... rested in a warm oven.

https://i.imgur.com/Ofjk6lXh.jpg

Meanwhile, I discovered some Beans with Bacon, Chicharron, and Chorizo. Uhm, yes, please!

https://i.imgur.com/LIW1Vf1h.jpg

BossLady came home from the Baby Shower, and the beans needed some doctoring - Garlic, W'cestershire, Minced Onion, and "North of the Border" San Miguel Seasoning. Boom! Farkin' delicious!

Ribs & Beans - "Top Shot"

https://i.imgur.com/6L7RtXOh.jpg

Moved the beans, and hit the bones. Really tender pork and just a slight tug off the bone.

https://i.imgur.com/gUyKVIph.jpg

Peach BBQ Sauce/Glaze held much of the peach flavor, and the sweetness caramelized into something richer towards molasses. Plenty more in the jar, and I look forward to more experiments to come.

Y'all have a wonderful weekend!

Looks wonderful Sir.

I must have misplaced my invite somewhere... I have to look up this peach sauce recipe. Try Myron's peach beans. :thumb:

Andy, if I'm doin' Peach Beans, they're a combo of Wampus' Bourbon Peach Beans and Kerri's Apple Hog Beans...

Are Myron's good enough to pull me/us away from Wampus and Kerri?

Never tried Wampus's beans. Love Keri's beans. And I normally do a variation of Myron's beans. I use 4-5 different types of beans. Actually I do that for almost all my smoked bean recipes. Red, white, pinto, black & pink.

Yep well planned.. well planned indeed!

Cheers, fellas.

Also, forgot mention of the Albukirky Red Chile Rub! Ack!

Wow. I picked that up at the Sprouts up on Montgomery (in ABQ) about 2 years ago, and I completely forgot about it until today. It is delicious. It's not spicy... but leans more on the savory side of chile powder... rich and dark... holds up well through the cook. Needs no sauce.

Highly recommended for those who haven't given it a thought (usually I hit stuff with their Albukirky Green Chile... ignoring the red side of the house).

Looks Tastee to me! :clap2:

Nice bones...Im a big fan of those Albukirky rubs after Pig_Farmer hooked me up with some in a trade round. :thumb:

Wow. That’s solid work, Shadow. Sounds awesome

Now that's a cook! Great plate!

The ribs and everything look done to Perfection. Mighty Fine!

I'll take a plate of ribs and beans Marc, looks awesome!

I,m up for a feed as well,looks a great bit of a feed

You nailed it Marc.