Loin Back Ribs with Peach Jalapeño Glaze

Loin Back Ribs with Peach Jalapeño Glaze

Serves 4

The perfect rub and a sweet heat finish. 

What you need:
For Cool Smoke Barbecue Rub
½ cup turbinado sugar
¼ cup plus 2 tablespoons kosher salt
¼ cup chili powder
2 tablespoons smoked paprika
3 tablespoons ground cumin
2 teaspoons ground oregano
2 teaspoons cayenne pepper
1 tablespoon plus 1 teaspoon black pepper
1 tablespoon plus 2 teaspoons granulated garlic
1 tablespoon plus 2 teaspoons granulated onion

For Pork Ribs
2 (1 ½-pound) racks baby back pork ribs
1 cup Cool Smoke Barbecue Rub
½ cup apple juice, poured into a spray bottle

For Peach Jalapeño Glaze
1 cup peach preserves
1/2 cup chicken or pork stock
1/4 cup minced jalapeño (about one large jalapeño)
3 teaspoons Cool Smoke Barbecue Rub
2 teaspoon lemon juice

What to do:

1. Make Cool Smoke Barbecue Rub: In a medium bowl, mix all ingredients together thoroughly. Store in an airtight container until ready to use.

2. Season Pork Ribs: An hour before you plan to cook the ribs, use a shaker to dust each rack evenly on both sides with ½ cup Cool Smoke Barbecue Rub (¼ cup per side).

3. Begin Cooking Pork Ribs: Heat the smoker to 275º F. Alternatively, heat a grill to 275ºF using a 2-Zone setup, with 3 to 4 chunks of your favorite wood, in addition to the charcoal or gas.

Place the ribs (meat-side-up) in the smoker, or on the cool side of a grill, close the grill lid, and cook 1 hour. Spray the ribs with apple juice. Continue to cook for 1 hour spraying every 30 minutes and once at the end.

4. Continue Cooking Ribs: Cut 2 (18 x 24-inch) lengths of extra-heavy foil and set aside. When the ribs turn a reddish-brown mahogany color, transfer them from the grill and place each rack meat-side-down onto a piece of the foil. Wrap tightly, being careful not to puncture the foil. Place the foil-wrapped ribs, meat-side-down, back into the smoker, or on the cool side of the grill, and continue cooking 1 ½ to 2 hours, until tender. Open the foil package and use a skewer or a toothpick to check for tenderness.

5. Make Peach Jalapeño Glaze: While ribs are on their final cooking time, add all ingredients into a saucepan and stir. Place over low heat and cover. Keep warm.

6. Glaze Ribs: Remove ribs from the foil, brush each rack with Peach Jalapeño Glaze, ½ cup (¼ cup per side), and return them to the smoker (meat-side-up), or to the cool side of the grill, for 5 to 10 minutes to set the sauce. Watch them carefully so you do not burn the sauce.

To Serve:
Serve warm with extra Peach Jalapeño Glaze on the side.

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