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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-13-2019, 08:58 PM   #1
AKMIMNAK
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Default Peanut Butter Ribs?

Anybody ever done this? I tried it on a whim today.

Did spare ribs three ways, two of them purely to satisfy curiosity:

Rack #1: Absolutely no seasoning. Just meat and smoke. Fine, fine, cherry smoke.

Rack #2: Typical rub, smoke three hours to color, wrap with goodies, unwrap briefly to tack up.

Rack #3: Typical rub, smoke three hours to color, wrap with PB & Strawberry Jalapeno Pecan jelly (you can find at TexasFood.com), unwrap briefly to tack up.

It. Was. Awesome. Will be making it into three different videos over the coming week or two.

What have you done differently with ribs?
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Old 04-13-2019, 09:08 PM   #2
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Wow. Done some weird stuff with’em but never pb and jelly lol. Looks good tho!
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Old 04-13-2019, 09:26 PM   #3
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Great looking ribs.


What were your likes and dislikes in the different profiles.
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Old 04-13-2019, 10:25 PM   #4
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I have seen a video on PBJ ribs from BBQ Pitboys. Never done it . Weirdest thing I have done with ribs, would be jerk marinade for 8 hours, then grilled.
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Old 04-14-2019, 08:06 AM   #5
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Interesting... How much peanut butter did you use? Could you taste it in the finished product of was it just part of the overall flavor?
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Old 04-14-2019, 08:30 AM   #6
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I did some chops the other day with Apple Butter, Peanut Butter, Orange Juice. Found the recipe in an old cookbook. Might have to try it with some ribs.

1/2 cup apple butter
2 tablespoons peanut butter
2 tablespoons orange juice
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Old 04-14-2019, 08:37 AM   #7
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Killer-b Jonathan! Same question as Cap’n Ron... just how much PB, and what did you taste in the final product? Inquiring minds, and all...
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Old 04-14-2019, 02:18 PM   #8
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I gotta run the rest of the day, will try to reply to y'all's questions here later this evening! I'll Be back....:)
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Old 04-14-2019, 02:25 PM   #9
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Never tried that Sounds interesting I eat almost anything
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Old 04-14-2019, 07:13 PM   #10
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Completely naked ribs are really good. Apple jelly or pepper jelly works unbelievably good during the wrapped step. So, "differently" with ribs? Try the Snow Cap treatment. This is when you warm up some Snow Cap Lard on the cooker and baste your food. It's a pork-on-pork kind of thing. Try garlic salt or just onion salt for seasoning. Here is some Snow Cap Chicken.

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Old 04-14-2019, 10:46 PM   #11
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OK so here's the skinny. The fatty is coming in a video I need to spend a bunch of time editing over the next week or so.....

#1: Naked ribs. No rub. No sauce. No wrap. Just smoke and meat for 4.5 hours. These were much, much better than I expected. I could have eaten these gladly with no other ribs available. They would've made a fine meal. Shockingly, they were the juiciest of the bunch. I think I underestimated how much rubs contribute to the overall drying out of the surface. These things glistened the entire time on the smoker and were dripping when I took the first bite. Totally floored me.

#2: Traditional rubbed, smoked, wrapped with sticky numnums, unwrapped briefly. Not much to say here. Delicious. And typical.

#3: PBJ. Wow. These were good. Rubbed with a pork rub, smoked three hours, then smeared on strawberry jalapeno pecan jelly (found at TexasFood.com and they kindly sent it to me to review), peanut butter, some Annie MooMoos Maple Spice Rub (also from TexasFood.com) and brown sugar. The flavor was awesome. It was mainly surface flavor as the ribs were already cooked when I applied the PB, but the gooey mess it made in the foil was awesome. And the slight jalapeno background is very necessary to offset the sweet and compliment the PB. Only thing I'd change next time: either heat the PB and Jelly to thin them, or add some liquid or butter for the same purpose. The goo was too thick. Would've been more pleasant if thinner.

Also, used jalapeno mustard made by Truly Texas as my binder on #2 and #3. Not sure if it made a huge difference in flavor (the mustard never does, but not sure if the jalapeno did, or if it was all the jalapeno jelly that gave it a jalapeno essence). Regardless, as I said, the jalapeno ended being an important (albeit unexpected) complement to the PB and balance for the jelly.

Highly recommend.

PSS: The ribs pictured above were the #2 traditional (uppermost left rack with the bone pullback visible) and the #1 naked cherry smoke (lower right, beautiful cherry color). The PB goo was very ugly and not photogenic. But tasty :)
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