Yesterday was Labor Day! I hope that you all enjoyed spending time with your families and relaxed. It’s a little difficult to do that here, with a baby, but he’s still quite enjoyable and we had a good time snuggling and playing.
We were in the mood for good ole’ BBQ. We had four slabs in the deep freezer that needed to be used. So, I took out a slab and decided to get creative.
We looooove spicy food. If you don’t, then you probably should skip ahead to another post. This recipe is all about kick!
Now, we have only attempted smoking ribs once before and it was….okay. So, we’re novices in this department. However, with a little experimentation, I think we about have it down!
Peach Habanero Ribs!
First, you need to trim, rinse, and pat your ribs dry. Take the membrane off the back and trim the fat. It helps the flavor to really get into that meat!
Dry rub:
2 tsp salt
2 tbsp black pepper
1 tbsp smoked Paprika
1 tbsp cayenne pepper
1 tsp Cumin
1 tsp onion powder
1 tsp Chile Powder
Mix and rub that goodness into your meat! Allow to sit for 10 minutes before your put it on the grill
We found the 3-2-1 method worked best for us. At 225°, 3 hours on indirect heat, 2 hours wrapped in foil with a little liquid of choice (I was bad and used cola), and 1 hour, out of the foil, being basted with bbq sauce and cooked on indirect heat again to get a good crust.
Peach Habanero BBQ Sauce
1 can Peach halves in heavy syrup
2 cups Ketchup
1 tbsp Dijon Mustard
2 tbsp Apple Cider Vinegar
1/4 cup brown sugar
1/4 cup Habanero hot sauce (not like salsa)
1 habanero
1 tsp chili powder
1/4 yellow onion
Place all ingredients into a blender and blend till smooth. Place in a heavy pot and simmer for about 15 minutes. Use to baste ribs and serve on the side.
ENJOY!!!!!
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