Recipe by: Miguel Ray @cookingwithfire
INGREDIENTS
-
2 racks of St. Louis-style cut ribs
- Hot for Peacher seasoning (or your favorite bbq seasoning)
- 1 stick of butter
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 12 slices of bacon, minced
- 1/2 cup maple syrup
- 1/2 cup sweet BBQ sauce
- 1 medium sweet onion, diced
- 1 jalapeño pepper, diced (seeds and membranes removed)
INSTRUCTIONS
-
Preheat smoker to 275 degrees F and add apple wood chunks for smoke flavor.
- Generously season both sides of the ribs with Hot for Peacher seasoning.
- Place the seasoned ribs on the smoker and smoke for 3 hours uncovered.
- After 3 hours, remove the ribs from the smoker and wrap each rack tightly in foil along with 4 dabs of butter, 1/4 cup maple syrup, and 1/4 cup brown sugar.
- Place the foiled ribs back on the smoker and smoke for an additional hour.
- While the ribs are smoking, make the bacon jam. In a skillet, cook the minced bacon over medium heat until crispy. Remove bacon from skillet and set aside.
- In the same skillet, sauté the diced onion and jalapeño until translucent.
- Add the brown sugar, maple syrup, sweet BBQ sauce, and cooked bacon bits to the skillet with the onions and jalapeño. Stir until all ingredients are combined.
- After the ribs have smoked for an additional hour, remove them from the foil and place them back on the smoker.
- Spoon the bacon jam over the ribs and leave on the grill for 10 additional minutes.
- Remove the ribs from the smoker and let cool for 10 minutes before slicing.
- Serve the smoked ribs with maple-brown sugar glaze and bacon jam on the side. Enjoy!