Kenneth’s Ribs with Peach BBQ Sauce
2 tablespoons kosher salt
2 tablespoons smoked paprika
1 tablespoon ancho Chile powder
1 tablespoon garlic powder
1 tablespoon dark brown sugar
2 (3-pound) slabs pork spare ribs
For the dry rub:
Add the salt, paprika, Chile powder, garlic powder and brown sugar to a bowl and stir until thoroughly incorporated.
Keep the rub in an airtight container for up to 6 months.
For the ribs:
Rinse and dry the ribs.
Put them on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs.
Trim the ribs of all excess fat.
Reserve 2 tablespoons peach rub (1 for ribs and 1 for sauce), then liberally sprinkle each side with the remaining rub and wrap the ribs in plastic.
Refrigerate for at least 8 hours so the flavors can permeate the meat.
Fill a grill with the chips and briquettes and preheat them to 250 degrees F.
Put the ribs, meatier-side down, over indirect heat and cook for 3 hours with the grill cover down.
Turn the slabs and cook until the ribs bend easily, about 1 hour.
At this point, remove them from the grill.
Sprinkle the slabs with 1 tablespoon reserved peach rub and slice it into portions.
Cut each slab into individual ribs and coat with Monica’s Peach BBQ Sauce.
Arrange on a serving platter and serve.
Pairs Well With
While on holiday with my son in Australia, he taught me this recipe. It's really great so dad tweaked it just a little enjoy David.
PS try this with my wife's Peach BBQ Sauce (Sorry Honey)
Submitted by: "David Johnson"