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I enjoy both barbecuing and smoking ribs. Right now I am in my sweet, smoky and sticky phase. This peach jam recipe makes my mouth water as I sit here typing. For hours the house is filled with an amazing aroma while the smoker is running. Then the bbq gets fired up and we get some char on those ribs followed by me applying the glaze again and again and again. Once you eat just one rib you find yourself licking your fingers again and again and again.

Red Beards HABANERO & PEACH JAM BBQ GLAZE

I stick melted butter
2 tablespoons golden brown sugar
3 tablespoons  Peach Jam
3 tablespoons  Smoky BBQ sauce… I like Cattleman’s Smoky BBQ sauce
4 tablespoons of Red Beards hot sauce
Your favorite dry rub for ribs
2-3 racks of baby back ribs… do not forget to pull that thin layer of skin off the bone side.

Rub ribs with your dry rub and let sit over night in the fridge.

Next day remove ribs from fridge and allow to come to room temperature.
Get smoker to temperature no hotter than 275… use your favorite wood…pecan is amazing with ribs or even better mix pecan and mesquite… Low and Slow Baby.

Combine all of the above ingredients except the dry rub and whisk to blend the sauce.

Smoke the ribs for 2.5 to 3 hours. They should not be cooked completely through yet. Now they are ready to move to the BBQ – Time to make the glaze.

Then fire up the BBQ. Have a hot and cool zone on the grill. Move the ribs to the hot zone (meat side down) to get that savory char going. Make sure you keep an eye on them so you don’t carbonize those babies.

Then move them to the cool zone and baste the rib side first with the glaze, next flip them over and continue to baste the meat side. Repeat this step every five to seven minutes until you see the meat pulling away from the bone. The BBQ temperature should be 450 to 500 in the hot zone. Lastly check the internal temperature before bringing them to plate. The ribs were amazing and pulled at 185 degrees.

RedBeards does it again!