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Vidalia Onion & Peach Ribs

Cooking Grill: Weber Kettle Grill
Pit Temperature: 250
Desired Internal Temperature:
Cooking Time: 4 Hours
Pallets Used: Briquettes
Directions:
I developed this flavor profile earlier this year and it quickly became our family`s favorite way of doing ribs! For each rack of ribs: Rib Rub: - 3 Tbs. Brown Sugar - 2 Tbs. Sweet Paprika - 1 Tbs. Onion Powder - 1 Tbs. Garlic powder - 1 tsp. Salt - 1/4 tsp. Black pepper - 1/4 tsp. Cinnamon Mop/Steaming Sauce: - mix 1/3 cup each: Beer, Apple Cider Vinegar & Brown Sugar. Other Ingredients: - 1 Sweet Onion (Vidalia) Sliced - Sliced Peaches (fresh or canned) - BBQ Sauce - Red Pepper Flakes (optional) Directions: 1) Prepare a rack of your favorite ribs as normal (I use spareribs trimmed to a St. Louis cut). Apply the Rib Rub to both sides of ribs. Place in smoker and smoke at 225-250 Degrees using a combination Apple & Hickory for the smoke. (Don`t forget some sort of water pan for moisture!) 2) After about 2 1/2 hours Ribs should have a decent looking bark forming. Pull the ribs & place on a large sheet of foil (Pic 3). *Start raising the pit temp to 300 - 325 degrees! 3) Top ribs with the onion & peach slices (Pic 4). Pour the mop sauce over top & carefully seal the foil around ribs. Place foiled ribs back into 300 - 325 degree smoker. Start checking for tenderness after 1 hour. If meat starts to pull apart when you bend the ribs, they are done! 4) Remove the onions & peaches & set aside. Carefully put the ribs back in the smoker to finish them off for about 15 - 20 minutes. Chop onions & peaches (in food processor) to a chunky consistency then mix with an equal amount of BBQ sauce & a sprinkling of red pepper flakes. Warm the sauce up a bit. 5) Liberally brush the Onion/Peach BBQ sauce onto the ribs, slice & enjoy! Cliff







Posted on: 2016-03-12 23:42:11 Forum URL:: NO URL