Peachy Baby Back Ribs

Hey, welcome back to How to Barbecue Right. I'm Malcolm Reed. Today I'm going to show you how I do my peachy baby back ribs. Now I've got a couple racks of Compart Duroc ribs. We're going to give them some peach love today. Got the outlaw fired up. It's going to be putting off some good peach smoke. You know these are going to be delicious. Let's get to cooking. So these baby back ribs are about two and a half pounds each slab. I trimmed them up a little bit. Made sure the membrane was off the back and they're ready to go. First thing we're going to do is get some seasoning on them. And for the base coat, I'm just using my V Barbecue Rub. And I'm just going to go kind of a light to medium coat. We're not getting super heavy with the barbecue rub because I've got another peach seasoning that we're going to put on top of that to really kick off the peach flavor on these ribs. Get both sides with a little V Barbecue Rub. And I'm not using any kind of binder today, but if you want to, hey, go for it. A little mustard won't hurt. Spritz them with a little water. Whatever you like. That looks good. We're just going to pat this in a little bit. Give it a little head start. Melting these flavors in. But now I've got some of my buddy Heath Ryle's peach rub. If you've got a favorite peach rub, by all means use it. I've got it in a little sifter. You could use it straight out of the bottle if you want to. It's just giving me a good even coverage here with the peach flavor. Pat that in a little bit. Let's flip them over. We need a little bit of that peach flavor on top too to get things going. I'm not going super heavy with either one of them. So get a light coat. I like using the Dread Shaker on this because it really gives it an even spread. Now we want these seasonings just to sweat into the meat on the ribs. We're gonna let them hang out for about 30 minutes. Perfect time to go fire up the pit. So for this cook, I'm firing up my Outlaw Offset Pit. I start with a good base of charcoal. I've got some Royal Oak All Natural briquettes going in the fire basket. Throw a couple tumbleweeds underneath. Get them lit up. That's going to make a good hot coal bed. Get those temps up to about 275 in the grill. Now to get some peach flavor going for these peachy baby back ribs, I've got chunks of seasoned peach wood. We're going to put those on the hot coals. They're going to go into flames and produce some heat, but mainly they're going to give us some of that good sweet peach smoke. Once the outlaw gets up close to 250 degrees, I'm going to go ahead and check the vent back. It only needs to be about a quarter open. That's going to hold this pit at 275 the whole cook. It doesn't matter what pit you're cooking on. You can do it on anything. Just keep those temperatures between 250 and 275. You'll be on the same timeline. All right, our outlaw pit is right up to temperature. It took about 30 minutes. You can see the rub has sweat in on these baby back ribs. They're looking beautiful right now. We're going to get them in the pit. Let some of this peach smoke work on them. Make sure you straighten them up when you put them on because that's how they're going to cook. That looks good to me. I'm going to close the lid. I'm going to hold this outlaw right about 275 today. We're going to let these baby backs hang out in this peach smoke for a couple hours. Let that bark start developing over the top. Get some good color on them. When they're dry, it'll be time to wrap them. I'll show you what that looks like just here in a minute. So the ribs have been in the smoke for about an hour. We're going to check on them and I mixed up a little spritz. This has got peach nectar, a little water, a little apple cider vinegar. It's going to give some great flavor on top of these ribs. But you can see we're starting to get some fat rendering. We're getting a little bit of the drying out on top of the loin. This is a perfect time, an hour in, just to give them a little spritz. We're just adding moisture to the top of them, keep them from getting too dark on us. Still got a ways to go in the smoke. So we'll get the lid closed. Keep letting these dudes roll. They look mighty good. At this point, I'm just going to add a few more chunks of our peach wood. And once we get through smoking them with the peach wood, I'm going to switch to some splits just to get the BTUs up, finish out this cook. All right, we're about an hour and a half in. I want to check these ribs. They are looking fantastic. I mean, we're starting to get that caramelization on them. 30 minutes away from wrapping. I just want to make sure we keep them moist. So we're hitting them with more of that peach nectar, a little bit of water, a little bit of cider vinegar. I'm going to add a couple more chunks of that peach wood. Keep that temp right at 275 with that good smoke rolling. We'll wrap these up in about 30 minutes. So ribs have been on for two hours. I know right now it is time to wrap. Got a beautiful color on the outside. See when I touch them, none of that seasoning comes off. They're sizzling. That's that fat rendering. But check them out. Those things are beautiful. Backside looks just as good as the top side. We're going to get over to the board, get these wrapped up, get them back on so I can get them tender. So I've got a quarter cup of brown sugar down on my aluminum foil, and I'm using Cosmo's peach jalapeno rib glaze inside the wrap. It's going to give us some heat, but it's going to keep that peach flavor going. If I had to guess, about two tablespoons of the glaze. We're going to flip the ribs over into the sugar and the glaze mix. And on the backside, I want to take a stick of butter, cut us some pats. Do about a half a stick per slab of ribs. One more for good measure. Then we're going to double wrap these ribs. I've got two layers of aluminum foil. We're going to go up and over, tuck them in tight, and then bring the top two layers back. That way I can get in these ribs, but I need to check for doneness. Just fold the ends up, make it real easy to get in. We're going to put these ribs right back on the pit, get it shut down. We'll check them in about an hour, but I'm looking for 202 to 204 internal, right in between the bones. It's probably gonna be about an hour and 30 minutes total. So the ribs are almost ready to glaze, and I wanted to show you what I'm using today. I've got some peach preserves. Heated them in the microwave with just a splash of water to loosen it up. Then I'm going to pour in some of my barbecue sauce. I'm using the barbecue sauce. You could use whatever sauce you like. We're just making a peach glaze to go on top of these ribs. I'm going to pour in about half the bottle. Just eyeball it. Stir it up really good. Then we're going to go unwrap the ribs and spread this glaze all over the top of the ribs. So these ribs have been wrapped for about an hour and 15 minutes. We're going to go in them. I know they are just about perfect. Look at all the bone pullback on them. We've got good disintegration. That's what I want to see. You want to be real careful with them here. You don't want to move them too much, but check out how beautiful those things are. That's straight out the wrap. They're already pretty. We're going to set them right back on the rack. Get the other slab unwrapped. Disintegration on both sides. You want to see that. Be real careful with them. They are hot, but they are gorgeous. Set them right back on the rack. So we're going to take our chunky peach barbecue sauce glaze. Go right over the top of them. We won't need a lot of heat for this. We want it about 250. I don't want to burn this sauce or this glaze. It's sweet, so it'll burn fast. We just want to get a good coating of that on the top of these peachy baby back ribs. Would shine them bones up. Same thing for the other slab. Just brushing it right over the top. Peach wood. Peach glaze in the wrap. Peach preserves in the sauce. And I'm going to hit them with a little bit more peach rub, just to give us a little texture over the top. We need about 10 or 15 minutes. It's going to be time to try these ribs. All right. After 15 minutes, that peach glaze is set right over the top of these ribs. I'm going to carefully get them off, but look at that. That is beautiful. Perfectly glazed on top. Pretty drawback on them bones. These compact ribs about to be dynamite. Back looks good on them. Let's take them over to the board because I want to try some. Well, y'all check it out. These ribs have set here for about five minutes. I'm not letting them sit too long, but that is how I want a slab of baby back ribs cooked. All those flavors. You think they're tender? Look at that. You break them right apart. That bone comes out perfectly clean. I'm going to take another one here. I ain't wasting no time today. Oh, look at that baby back bark. I got to try that on camera. That compact rib, man. Juicy, tender. You get the peach smoke. Of course, we get the peach glaze. We got the peach rub, a little spice from the peach cosmos with the jalapeno we put inside the wrap. This is a delicious rib. I would go to bat with that any day. Oh, man. They're not falling off the bone. I can still take this rack of ribs and bend them, but when you get ready to tear them, the meat just comes right off perfectly clean. That's how you know you got a good cook on some ribs. Fun. I could eat this rack. These ribs are special. If you've never tried peach flavors with pork, you're missing out. You want to give this one a shot. Guarantee you're going to love it. Thanks for hanging out with us here at How to Barbecue Right. If you like what we're doing, subscribe to the channel. You can find us on Facebook, Instagram, Twitter. We're even doing TikTok now and having a lot of fun with those, so y'all check those out too. Chell and I'll talk about this peach rib recipe, all the other delicious stuff we're cooking on our weekly podcast. Give it a listen. We'll see y'all next time. I thought the apple pie ribs was good. These peach ones, that'd make everybody in Georgia proud right there. I'd murder about that one. That's what I'm talking about. All up in there.