At the risk of sounding cheesy, these ribs were nice and peachy!
1 Rack St. Louis Trimmed Spare Ribs
Uncle Bubby’s Sweet Sothern Peach Rub
Mustard
1 Bottle Uncle Bubby’s Sweet BBQ Sauce
7 oz. Can Peaches in Heavy Syrup
1 Jalapeno, Rough Chopped
4 Tablespoons Hot Honey
½ Stick Butter
Get smoker going to 225-250. Lather ribs with mustard and season generously with Sweet Southern Peach. Smoke for 2.5 hours. Wrap tightly in foil with butter, 2 tablespoons hot honey, and a sprinkle of Sweet Southern Peach. Cook for another 2 hours. Meanwhile, blend the peaches and juice with the jalapeno until it makes a fine puree. In a small saucepan, combine Sweet, peach puree, remaining hot honey, and a sprinkle of Sweet Southern Peach. Bring to a simmer and let cook for 5 minutes. Keep it warm. After the 2 hours in foil are up, carefully remove the ribs and set them back on the smoker. Brush a layer of the sauce mixture on the top and cook for 15 minutes. Repeat this process and cook for another 10 minutes. Remove from smoker and let rest for 5 minutes before cutting. Enjoy!