If you’re looking to take your summer barbecues up a notch, you’ve got to try my Peach Cobbler Style Ribs. These ribs will be the star of the show, and their uniqueness will make them unforgettable.
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Products Used:
• Royal Oak Charcoal Hardwood Charcoal Pellets amzn.to/3IQZfGH
• Thermoworks Thermapen One bit.ly/43qX2Za
• Heath Riles BBQ Garlic Jalapeńo Rub bit.ly/2yXvmD4
• Heath Riles BBQ Peach Rub bit.ly/30XhUc2
• Heath Riles BBQ Brown Sugar Honey Habanero Glaze bit.ly/3NgYS9M
• Heath Riles BBQ Competition BBQ Sauce bit.ly/4aMtLN9
• Aluminum Foil amzn.to/3xHt2yf
• Cast Iron Pot amzn.to/4eKO9QZ
• Aluminum Rack/Tray amzn.to/4eN9Csn
• Black Latex Gloves amzn.to/3RPAqOQ
• Vicorinox Knife amzn.to/4cBs5Xc
Ingredients:
• 2 racks Prairie Fresh ribs
• Heath Riles BBQ Garlic Jalapeńo Rub
• Heath Riles BBQ Peach Rub
• Peach pie filling
• Cinnamon sugar
• Heath Riles BBQ Brown Sugar Honey Habanero Glaze
Glaze:
• ¼ cup peach preserves
• ⅔ cup Heath Riles BBQ Competition BBQ Sauce
• ¼ cup Heath Riles BBQ Brown Sugar Honey Habanero Glaze
Directions:
1. Stoke the Traeger Ironwood XL or your grill of choice with Royal Oak Charcoal Hardwood Pellets and fire it up to 250℉.
2. Remove the ribs from their packaging and pat them down. Trim the ribs to your liking, removing fat pockets, membranes, stray pieces of bone, and gristle.
3. Spritz the ribs with water and lay down a good base coat of Heath Riles BBQ Garlic Jalapeńo Rub, followed by a dusting of Heath Riles BBQ Peach Rub. Flip the ribs and repeat the process on the other side. Let the ribs sweat in for 15 minutes before smoking.
4. Lay the Peach Cobbler Style Ribs on the Traeger Ironwood XL and let them smoke for 2 ½ hours, spritzing at the halfway mark.
5. Double-line a baking tray with aluminum foil and spread peach pie filling over it. Top the filling with Heath Riles BBQ Peach Rub, cinnamon sugar, and Heath Riles BBQ Brown Sugar Honey Habanero Glaze. Then, set the ribs over the top and repeat the process on the back of the ribs.
6. Place the wrapped ribs back on the Traeger Ironwood XL and let them smoke for 2 hours and 15 minutes. Take the Peach Cobbler Style Ribs off the pit and let them rest for 30 minutes while you prep the glaze.
7. To make the glaze, combine the peach preserves, Heath Riles BBQ Competition BBQ Sauce, and Heath Riles BBQ Brown Sugar Honey Habanero Glaze in a small cast iron skillet. Let the glaze warm on the Traeger Ironwood XL while the ribs rest.
8. Brush the glaze on both sides of the ribs, dust them with Heath Riles BBQ Peach Rub, and set them back on the grill to tack up for 15 minutes. Take the ribs off the Traeger Ironwood XL and let them cool before digging in. Enjoy!
Chapters
Into 0:00
Prep Ribs 0:25
Season with Heath Riles BBQ Rub 3:45
Place on Traeger 5:36
Check Ribs 6:33
Remove & Wrap Ribs 7:00
Place back on Traeger 7:34
Check Ribs 7:45
Remove Ribs 8:32
Make Glaze 9:12
Use Heath Riles BBQ Sauce/Glaze 9:36
Unwrap, Glaze Ribs 10:45
Place back on Traeger 11:53
Remove Ribs 12:12
Recap 12:23
Taste Test 14:13
Outro 15:05
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 and 2024 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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