Peach preserves Baby Back Ribs

[mahenryak]

Hello. I applied peach preserves prior to applying the rub on these Baby Back Ribs. I cooked using a minor variation of the 3-1-1 method on my BGE ceramic cooker. Dome temperature was 270, held steady by the Stoker Wi-Fi pit controller. If you haven't tried the peach preserves on your pork I can highly recommend it. The bark is very good. I did sauce a little at the end (last fifteen minutes, or so). Thank you for looking.

 

[Ron_L]

I've used peach preserves when foiling, but never before cooking. Peach and pork go well together!

 

[campdude]

Sounds good.

 

[IamMadMan]

Awesome ribs and great smoke ring...

 

[mahenryak]

Thank you, folks. This has become my favorite way of doing ribs. I didn't mention that I used pecan and apple for the smoke. To add a little more information, I used a slow puree setting to blend the preserves before applying, and saved a little to add to the foil as Ron_L mentioned above.

 

[cheez59]

Beautiful ribs. The peach idea sounds real good too. Say hi to Sarah for me. :wink:

 

[S.Six]

Great looking ribs! like the peach idea.

 

[phil c]

I make a peach bourbon glaze that I use mostly on Pork Loin.

2 jars peach preserves
1/4 cup (more or less) of the Bourbon of your choice, I use Evan Williams
1 cup finely chopped fresh peaches (frozen will work but canned will not)
1 teaspoon red pepper flakes
1 capful Vanilla

Simmer together for several Min. on low heat stirring constantly.
Keep a lid handy just in case the alcohol flares off (only happened once but it was scary)

Makes a great pork glaze


Pretty damned good on Vanilla ice cream as well!

 

[dwfisk]

Peach on ribs does sound good, I also use peach for a glaze on pork roasts. My go to rib glaze is pepper jelly, hmmm, thinking a jalapeño peach pepper jelly might be in the cards next time I feel like fouling ribs:thumb:

 

[mahenryak]

Thank you, all. Yep, I use the preserves on pork butt, as well. The jelly idea sounds great, too.
P.S.
I will indeed say hi to S.P. next chance I get (LOL).

 

[Joe Black]

Your ribs look really awesome. I used peach preserves with a little rib rub for the first time on New Years Day on some pork loin chops. We really liked it and will surely use it again.

 

[mahenryak]

Your ribs look really awesome. I used peach preserves with a little rib rub for the first time on New Years Day on some pork loin chops. We really liked it and wanill surely use it again.

Thank you. A little belated, but a hat tip goes out to 'yukonron' over in the egghead forum for this one. I'm just paying it forward. That's what great about these forums--a lot of experience out there, and good people willing to share and help out.

 

[CabinFever]

I have been using peach preserves sometimes towards the end of a rib cook. Much like you would use BBQ sauce. Always happy with the results. I will have to try it before. Thanks for the tip!

 

[Doog]

I have used John Henry's peach rub on ribs. And liked it a lot.
But never thought about using peach preserves.