When I make ribs I just have a hard time using the same technique, same recipe, same sauces. I decided to cook based on strictly temp without wrapping and I used my own homemade glaze instead of your average sauce and I must say by far the best ribs I had to date. I call these my candied peach bourbon ribs and even my wife was like woah.. and she does not even like ribs…so definitely on to something here.
I always start with removing the membrane after that I used honey mustard as binder then I covered with savvy smoker french vanilla rub then allowed to rest for about 30 minutes while I started the Primo grill…I used combination of lump charcoal, hickory and peach wood for this cook. Once temp reached 250 I placed the rack of baby ba ribs on the grill for indirect smoke. Once internal temp reached 185 I started to glaze the ribs with combination below and let me tell you it tuned out even better than I imagined.
Glaze comprised of:
1/2 cup apricot, butter, bourbon preserves
1/4 cup of rye bulleit bourbon
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 tbs dried red pepper flakes
1 tbs of french vanilla rub from @savarry
1 tsp of cinnamon
1/4 cup of honey
Whisk together until blended well and then use as glaze for ribs once internal temps have reached around 185
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