My new Honey Peach Rub is now available! I’ve been developing this for a while, and it is amazing on chicken and pork. I knew I had to work on a rib recipe for it, and I went all-in on some beautiful Prairie Fresh USA Prime® Ribs to make these delicious Honey Peach Babyback Ribs!
Peachy and Delicious
In addition to my new rub, I used my Peach Butter and Peach Syrup, along with my Classic BBQ Sauce for these ribs, and they turned out fantastic. The cooking process is my pretty standard 4 hours at 275 cook time. I wrap with foil after approximately 2 hours. As I usually apply wet items during my wrapping period, I generally don’t use butcher paper for ribs. These Honey Peach Babyback Ribs came out so well, I’ve made them several more times!
Wrap it up!
Competition BBQ cooks have used aluminum foil wraps for BBQ for years, and it’s pretty common in the backyard as well. When you wrap a rib in foil (or pork butt, brisket, etc) you avoid the “stall.” The stall is when collagens and fats start rendering from meats and work their way to the surface of the meat. They then evaporate, cooling the meat as it’s cooking. This prolongs the cooking process by as much as several hours, depending on the size of the meats. You can work your way through this process more quickly by wrapping the meats in butcher paper or aluminum foil. Aluminum foil has the added benefit of allowing you to add flavoring agents for the meats to basically braise in as they cook. Many competition cooks use a mixture of brown sugar, honey, honey, and seasoning during this time. I changed that slightly for these ribs by using my peach butter, peach syrup, and Honey Peach Rub.
After wrapping, these ribs will cook for another 1.5-2 hours. Check them for tenderness by opening the wrap and checking the bones. When the meat has a slight bit of “give,” they’ll be ready. Remove them from the wrap, glaze with the sauce/peach butter mix, and serve!
As always, I hope you enjoy!Print