Habanero Peach Smoked Ribs
These Habanero Peach Smoked Ribs are a fun twist on classic smoked ribs. They’re seasoned with Hickory Peach Porter Seasoning, smoked until fall-apart tender, then finished off perfectly with a sweet and spicy Habanero Peach BBQ Sauce. This pork ribs dinner has overwhelmingly delicious flavor and takes just 30 minutes to prep! Love smoked pork? Try my Smoked BBQ Pork Belly, Smoked Texas Twinkies, or Chipotle BBQ Pulled Pork Sandwich! Prep the Ribs for Habanero Peach Smoked Ribs First, get the pork ribs prepped and ready to go. You’ll start with three St. Louis Style Pork Ribs. I love to use St. Louis-style ribs, because they have a pretty uniform shape which makes for even cooking in the smoker. Trim each rib of any excess fat, then carefully remove the membrane from the back of the ribs. Next, grab your Hickory Peach Porter Seasoning, or the BBQ seasoning of your choice. Lather the trimmed ribs first with dijon mustard, then season thoroughly with the spice rub. Make sure you do the mustard first for the Habanero Peach Smoked Ribs, because it helps the seasonings stick! Finish the rib prep by placing the now seasoned meat into the fridge. Leave it for 2 hours to give the seasonings and flavor time to really soak into the meat. Now, Let’s Cook! Now that the ribs are good and flavorful, it’s time for them to get smoked, because they are Habanero Peach Smoked Ribs after all. Preheat your smoker for indirect cooking at around 225ºF, then add in wood chips or chunks. This is optional, but does give the ribs some extra flavor! Next, add the ribs onto the smoker on the indirect heat side and cook for 3-4 hours or until they reach a light, ruby red color. Grab the light beer of your choice for spritzing, and moisten the ribs every 30 minutes as they cook. No one likes dry smoked ribs! The Good Kind of Crutch Next, we’re adding a little extra sweetness to the Habanero Peach Smoked Ribs with a honey brown sugar crutch. First, pull the partially cooked ribs off of the smoker. Lay a layer of foil over the smoker, then add on three tablespoons of butter, spaced out evenly over the foil. Add on a tablespoon of brown sugar followed by a drizzle of honey. Top with one of the pork ribs, ensuring that the bone side is facing up, then add more of the butter, honey and brown sugar on top. Wrap in foil, then repeat with the two other Habanero Peach Smoked Ribs. Add the wrapped ribs back onto the smoker with the bone side facing up and cook for another 2 hours. Make Your Habanero Peach BBQ Sauce Next up, the BBQ Sauce, because these smoked ribs just aren’t the same without it! To make your sauce, add a basting skillet onto the smoker over a medium-high fire. Add in the ketchup, peach jelly, brown sugar, honey, habanero hot sauce, apple cider vinegar, and Worcestershire sauce. Simmer until thickened. Be sure to stir frequently to keep it from burning. Looking for more peachy flavors? Try my Maple Peach Sticky Wings or Smoked Chicken Thighs with Peach Glaze. Glaze Your Habanero Peach Smoked Ribs Our final step is to glaze the ribs with the prepared BBQ sauce. Pull the meat off of the smoker and carefully unwrap the foil. Place the now unwrapped ribs back onto the smoker and crank the heat up to 275-285ºF. Drizzle the outside of the ribs with the BBQ sauce, then allow them to cook for another 30 minutes. Let’s Eat! Once the ribs are nice and caramelized on the outside, pull them off of the smoker. Let them rest for just 10 minutes, then slice up and dig in! For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Ribs: ▢ 3 St. Louis Style Pork Ribs▢ 2-3 tbsp of Hickory Peach Porter Seasoning or your favorite BBQ Seasoning▢ 2 tbsp of Dijon Mustard as binder▢ 12 oz of Light Beer for spritz ▢ 3 St. Louis Style Pork Ribs ▢ 2-3 tbsp of Hickory Peach Porter Seasoning or your favorite BBQ Seasoning ▢ 2 tbsp of Dijon Mustard as binder ▢ 12 oz of Light Beer for spritz Crutch: ▢ 18 tbsp of Butter split into ½ tbsp segments▢ 6 tbsp of Brown Sugar▢ 3-4 tbsp of Honey ▢ 18 tbsp of Butter split into ½ tbsp segments ▢ 6 tbsp of Brown Sugar ▢ 3-4 tbsp of Honey Habanero Peach BBQ Sauce: ▢ ¼ cup of Ketchup▢ ⅛ cup of Peach Jelly▢ 2 tbsp Brown Sugar▢ 2 tbsp Honey▢ 1.5 tbsp Habanero Hot Sauce▢ 1 tbsp Apple Cider Vinegar▢ 1 tsp Worcestershire Sauce ▢ ¼ cup of Ketchup ▢ ⅛ cup of Peach Jelly ▢ 2 tbsp Brown Sugar ▢ 2 tbsp Honey ▢ 1.5 tbsp Habanero Hot Sauce ▢ 1 tbsp Apple Cider Vinegar ▢ 1 tsp Worcestershire Sauce Trim the pork ribs of any excess fat and carefully remove the membrane on the back of the ribs. Lather with mustard and season thoroughly with Hickory Peach Porter seasoning or your favorite bbq seasoning. Place in the fridge for 2 hours to set.Preheat your smoker for indirect cooking around 225F. Add some wood chips or wood chunks to the smoker for added flavor.Add the ribs to the smoker on the indirect heat side. Cook for about 3-4 hours or until the outside is a light ruby red color. Make sure to spritz the ribs with beer every 30 minutes. After 3 hours, pull your ribs off the smoker. Lay down a layer of aluminum foil with 3 tbsp of butter spaced out on the foil. Add 1 tbsp brown sugar and drizzle ½ honey over the butter. Top the butter mixture with one of the pork ribs with the bone side facing up. Add more the same amount of butter, honey and brown sugar on top of the rib. Carefully wrap in the foil until tight and secure. Repeat this step for all of the pork ribs.Once done wrapping, add the ribs back to the smoker with bone side facing up. Cook for another 2 hours. About 30 minutes before the ribs are done, add a basting skillet over medium high fire. Add all the ingredients for the Habanero Peach BBQ Sauce to the skillet and let simmer until thickened (about 10 minutes) making sure to stir frequently. Once done, pull off and let cool.After 2 hours, unwrap the ribs and discard the foil. Place all the ribs back on the smoker and increase the heat to 275-285F. Begin glazing the outside of the ribs until with the BBQ sauce. Continue to cook the ribs for another 30 minutes until they are caramelized on the outside but tender on the inside.Once done, pull the ribs off and let rest for 10 minutes. Slice and enjoy! Trim the pork ribs of any excess fat and carefully remove the membrane on the back of the ribs. Lather with mustard and season thoroughly with Hickory Peach Porter seasoning or your favorite bbq seasoning. Place in the fridge for 2 hours to set. Trim the pork ribs of any excess fat and carefully remove the membrane on the back of the ribs. Lather with mustard and season thoroughly with Hickory Peach Porter seasoning or your favorite bbq seasoning. Place in the fridge for 2 hours to set. Preheat your smoker for indirect cooking around 225F. Add some wood chips or wood chunks to the smoker for added flavor. Preheat your smoker for indirect cooking around 225F. Add some wood chips or wood chunks to the smoker for added flavor. Add the ribs to the smoker on the indirect heat side. Cook for about 3-4 hours or until the outside is a light ruby red color. Make sure to spritz the ribs with beer every 30 minutes. After 3 hours, pull your ribs off the smoker. Lay down a layer of aluminum foil with 3 tbsp of butter spaced out on the foil. Add 1 tbsp brown sugar and drizzle ½ honey over the butter. Top the butter mixture with one of the pork ribs with the bone side facing up. Add more the same amount of butter, honey and brown sugar on top of the rib. Carefully wrap in the foil until tight and secure. Repeat this step for all of the pork ribs. Add the ribs to the smoker on the indirect heat side. Cook for about 3-4 hours or until the outside is a light ruby red color. Make sure to spritz the ribs with beer every 30 minutes. After 3 hours, pull your ribs off the smoker. Lay down a layer of aluminum foil with 3 tbsp of butter spaced out on the foil. Add 1 tbsp brown sugar and drizzle ½ honey over the butter. Top the butter mixture with one of the pork ribs with the bone side facing up. Add more the same amount of butter, honey and brown sugar on top of the rib. Carefully wrap in the foil until tight and secure. Repeat this step for all of the pork ribs. Once done wrapping, add the ribs back to the smoker with bone side facing up. Cook for another 2 hours. About 30 minutes before the ribs are done, add a basting skillet over medium high fire. Add all the ingredients for the Habanero Peach BBQ Sauce to the skillet and let simmer until thickened (about 10 minutes) making sure to stir frequently. Once done, pull off and let cool. Once done wrapping, add the ribs back to the smoker with bone side facing up. Cook for another 2 hours. About 30 minutes before the ribs are done, add a basting skillet over medium high fire. Add all the ingredients for the Habanero Peach BBQ Sauce to the skillet and let simmer until thickened (about 10 minutes) making sure to stir frequently. Once done, pull off and let cool. After 2 hours, unwrap the ribs and discard the foil. Place all the ribs back on the smoker and increase the heat to 275-285F. Begin glazing the outside of the ribs until with the BBQ sauce. Continue to cook the ribs for another 30 minutes until they are caramelized on the outside but tender on the inside. After 2 hours, unwrap the ribs and discard the foil. Place all the ribs back on the smoker and increase the heat to 275-285F. Begin glazing the outside of the ribs until with the BBQ sauce. Continue to cook the ribs for another 30 minutes until they are caramelized on the outside but tender on the inside. Once done, pull the ribs off and let rest for 10 minutes. Slice and enjoy! Once done, pull the ribs off and let rest for 10 minutes. Slice and enjoy! Calories: 886kcal | Carbohydrates: 64g | Protein: 11g | Fat: 66g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 837mg | Potassium: 356mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1860IU | Vitamin C: 6mg | Calcium: 134mg | Iron: 4mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!