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[cookingjnj]

Hi all.  Not sure if this is where I should put this posting so Bent or Kristin if it needs to be moved no worries.  Since I do not have a specific recipe for either pork or the glaze, I thought this would be the best place to start. 

Yesterday I put out an ask for ideas on a different glaze for spare ribs, knowing the folks on our site have so many interesting ideas and methods for cooking all things BBQ.  Based on responses, I heard methods using sauces containing ingredients such as peach preserves, brown sugar, chipotle, butter, apple cider vinegar, and apple juice.   Taking ideas from CJ, BBL, yorkdude, herb, okie and Kristin, and others I decided to combine all of those ideas and make a glaze.  The peach preserves were the main ingredient and I used many of the additional items suggested.  I did add one ingredient not mentioned by anyone in the original post, bourbon.  I added the bourbon to thin out the glaze while cooking it down.  I do not have a specific recipe for what I made, but a rough guess (not a recipe) would be:
6-7 Ounces Peach Preserves
1 TBSP Brown Sugar
2 TBSP Bourbon
1 TBSP Apple Cider Vinegar
1 TBSP Butter
Splash or two of apple juice
1 1/2  TBSP Apple Sauce (I used instead of apple juice since I had some open and needed to use it)
Chipotle to taste (I just keep adding to the mixture until it has the flavor and heat I like)

I cannot say this is a true recipe because when I make something I add ingredients until the sauce/glaze has the flavor I like.  I am hoping this does give the idea of my thoughts and what I did.  The above is a good estimate. 

I heated the recipe on the stove and reduced by about half to get the start of a nice glaze.  Result was a very good glaze.  It had an awesome peach flavor, some tang from the vinegar and bourbon, and pretty good heat from the chipotle.  I cooled and put in the fridge while the ribs were cooking. 

I seasoned the ribs with my favorite all purpose rub.  I actually seasoned the ribs the night before and had them resting in the fridge.  Heated the pit to 225.  Ribs cooked on the pit at 225 for the first 3 hours.  I spritzed with a mixture of apple juice and apple cider vinegar (4:1) every 45 minutes.  After 3 hours bumped the temp up to 250 and continued to spritz until the ribs had been on for 5 hours.  At about the 6 hour mark the ribs where pulling away from the bone a little, seemed to be probe tender and good crack test.  Glazed one rack with Sweet Baby Rays Sweet and Spicy BBQ and the other with the homemade peach glaze.  Returned to the pit at 225 for an additional 30 minutes.  (I had to reduce the temp due to a timing of dinner issue....long story).  Due to our timing issue, I tented the ribs after pulling, and they sat tented with tin foil about 20 minutes before slicing. 

I have to say the ribs came out outstanding.  Both the commercial and the PF inspired peach glaze.  The smoke flavor, tenderness, moisture and texture were spot on.  CJ and Kristin you guys were spot on.  Peach and Ribs go together like chocolate and peanut butter.  Those ribs were outstanding.  I was worried my son (being his last dinner before going back to school and requested ribs) and wife would not like the peach/sweet/ chipotle flavor.  They LOVED it.  The only ribs we have left over are the commercially sauced ones.  Both my wife and son said best ribs ever.  That goes a long way since they have really loved all the other rib cooks I have made in the past. 

The direct contact with the ribs changed the flavor of the glaze.  Prior to glazing the ribs, it has a very sweet pronounced flavor, with a good back of heat from the chipotle.  After cooking they all blended very well.  For me (I like heat) I might add a little more chipotle next time.  There will be a next time!

I have to send a shout out to the PF family.  Thanks much!  Anytime I need an idea on BBQ or pellet cooking, the great folks on this site never disappoint.  I can never share what I cook as much as what I learn to cook from everyone here....thanks much. 

Ribs rubbed and on the grill
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Ribs off the pit waiting to be sauced
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Ribs off the pit after sauced
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Ribs Sliced and on a platter   (Peach Ribs on the right)
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[triplebq]

 

[Kristin Meredith]

Love, Love, LOVE posts like this where folks have experiemented and then share the experiment and results!!!! Looks like an outstanding cook and a happy family is all you can ask for.  Thanks so much for sharing your experiment and results!

[Canadian John]

 +1

[Clonesmoker]

Those look awesome!!  What would you change in the recipe if anything?

[yorkdude]

Nicely done. Glad to hear they were a hit.

[cookingjnj]

Those look awesome!!  What would you change in the recipe if anything?

Thanks much all.  No I would not change the recipe at all.  This might be my go to for ribs now for a while.  Like I did mention, I kind of winged it, so not really a recipe, more like an approximate. But turned out great.

[Bar-B-Lew]

Those look awesome!!  What would you change in the recipe if anything?

Thanks much all.  No I would not change the recipe at all.  This might be my go to for ribs now for a while.  Like I did mention, I kind of winged it, so not really a recipe, more like an approximate. But turned out great.

When I used to make a homemade rib rub, I had people ask me all the time for a recipe.  I had an ingredient list and would throw stuff in a ziplock bag, shake, taste, and adjust to my liking.  One day, I finally broke down and documented it.  It took me over an hour using precise to the teaspoon or tablespoon type measurements to document it.  You start with something, it isn't what you like, you add something else, now you need to add something else to offset because you put too much of the other thing, etc.  Didn't mean to hijack your thread, but your post about winging it got me thinking this may be a story to add here.

[cookingjnj]

That's how I usually roll BBL.