Delicious St. Louis Style Ribs with Apple Cherry Habanero Glaze
Table of Contents
- Introduction
- Trying out Texas Pepper Jelly products
- Prepping the St. Louis style pork spare ribs
- Cleaning up the ribs
- Seasoning the ribs
- Letting the ribs rest
- Cooking the ribs in the smoker
- Spritzing and checking the ribs during the cook
- Adding the rib candy glaze
- Final thoughts and taste test
🍖 Smoking Father's Day Ribs with Texas Pepper Jelly Rib Candy 🍖
Father's Day is just around the corner, and what better way to celebrate than by firing up the smoker and making some mouthwatering ribs? In today's video, we'll be using products from a company called Texas Pepper Jelly to take these ribs to the next level. While I'm not being sponsored to say anything about these products, I have a gut feeling that they're going to make these Father's Day ribs something truly special. So without further ado, let's dive into the process of creating these finger-licking ribs.
Introduction
Hey, y'all! It's your boy Tobias, and welcome back to my channel. Today, we're getting back on the smoker and throwing down some ribs that your father will be proud of. But what makes these ribs extra special is the Texas Pepper Jelly products we'll be trying out in this video. From their Craig's all-purpose seasoning to their competition tested backyard approved barbecue sauce, and the star of the show, the original rib candy apple cherry habanero glaze, these products are sure to take these ribs to new heights.
Trying out Texas Pepper Jelly products
Before we dive into the rib prep, let me tell you a bit about these Texas Pepper Jelly products. While I'm not being sponsored to promote them, I've heard great things about their flavors and wanted to give them a try. The Craig's all-purpose seasoning will serve as the base for our ribs, while the barbecue sauce will be used as a finishing touch. But what I'm most excited about is the original rib candy apple cherry habanero glaze. I can't wait to see how its flavors burst through and take these ribs to the next level.
Prepping the St. Louis style pork spare ribs
Today, we'll be working with some St. Louis style pork spare ribs. These ribs offer a meaty and flavorful cut that's perfect for smoking. Before we get into the seasoning, I like to inspect and clean up the ribs to ensure they're in the best shape possible. While the top half of these ribs looks decent, I like to trim off any excess fat and remove the membrane for a more enjoyable eating experience.
To remove the membrane, I use a sharp knife to loosen it up and then grab it with a paper towel for a better grip. Once the membrane is removed, I also clean up any large chunks of fat to ensure the seasonings penetrate the meat more effectively. It's essential to have a clean surface to work with, as this allows the flavors to seep deep inside the ribs.
Seasoning the ribs
Now that our ribs are prepped and cleaned, it's time to bring on the flavor. I like to use mustard as a binder for my seasonings, as it helps the rub stick without adding a mustard taste. A thin layer of mustard is all you need, so don't go overboard. Next, we'll apply the Craig's all-purpose seasoning as the base. This blend of salt, pepper, garlic, and other spices provides a versatile flavor that complements the ribs perfectly.
To enhance the barbecue flavor and give the ribs a striking red color, we'll add a layer of Killer Hogs barbecue rub. This combination of flavors creates a mouthwatering aroma that will have your taste buds begging for more. Remember to apply the seasonings evenly and press them down gently to ensure they stick without clumping up.
Letting the ribs rest
After seasoning the ribs, I like to let them rest for an hour. This resting period allows the flavors to meld together while the salt draws out some moisture from the meat. I recommend placing the ribs in the fridge for 30 minutes, followed by 30 minutes at room temperature. This step ensures that our ribs enter the smoker with a touch of moisture, resulting in a juicier and more flavorful end result.
Cooking the ribs in the smoker
With our ribs resting, it's time to fire up the smoker. I preheat my vertical smoker to 275 degrees Fahrenheit, making sure to keep an eye on the temperature, especially on hot days. While any type of grill or smoker will work, maintaining a consistent temperature is crucial. These St. Louis spare ribs will take around four to four and a half hours to cook, so it's essential to get the smoker to the right temperature before placing the ribs in.
Spritzing and checking the ribs during the cook
After the first hour of cooking, it's time to check on the ribs and give them a spritz to keep them moist. I like to use a mixture of water, pineapple juice, and apple cider vinegar for my spritz. This combination adds a touch of sweetness and acidity that complements the flavors of the ribs. It's important to spritz the ribs evenly, ensuring they stay moist throughout the cooking process.
Throughout the cooking time, it's crucial to keep an eye on the temperature and spritz the ribs whenever necessary. The ideal internal temperature for perfectly cooked ribs is around 195 degrees Fahrenheit. As the cook progresses, the aroma of the smoking ribs will tantalize your senses, building up the anticipation for the final result.
Adding the rib candy glaze
As we approach the finish line, it's time to add the star of the show, the original rib candy apple cherry habanero glaze. This glaze will give our ribs a burst of flavor and create a beautiful caramelized finish. I apply the glaze generously, ensuring it covers the surface of the ribs, but not overpowering the other flavors. The glaze will intensify during the last 15 minutes of cooking, allowing the apple cherry habanero flavors to shine through and elevate the overall taste.
Final thoughts and taste test
With the cooking process complete, it's time to see how these mouthwatering ribs turned out. The aroma is irresistible, and the glaze has given them an enticing caramelized appearance. It's time to dig in and experience the smoky, juicy, and flavorful bite we've been waiting for.
As I take my first bite, the rib candy glaze proves to be a showstopper. It offers a perfect balance of flavor, not too spicy but bursting with deliciousness. The ribs are tender, with the seasonings penetrating deep into the meat. Each bite is a true delight, with the Texas Pepper Jelly products providing that extra something special that takes these Father's Day ribs to the next level.
Conclusion
I hope you enjoyed this Father's Day rib-smoking adventure with me. Trying out the Texas Pepper Jelly products was a delicious experiment that elevated these ribs to new heights. Remember, you can always customize your seasonings and cooking techniques to suit your taste and equipment. The joy of smoking ribs lies in the journey of exploring different flavors and methods.
Thank you for joining me today, and make sure to subscribe to my channel and hit the bell icon to stay updated on all my future cooking adventures. Happy smoking, y'all!
Highlights
- Texas Pepper Jelly products add a burst of flavor to Father's Day ribs
- Preparing St. Louis style pork spare ribs for the smoker
- The importance of cleaning up the ribs for an enjoyable eating experience
- Seasoning the ribs with a combination of all-purpose seasoning and barbecue rub
- Letting the ribs rest to allow the flavors to meld together
- Cooking the ribs in a well-maintained smoker at a consistent temperature
- Spritzing and monitoring the ribs throughout the cooking process
- Adding the original rib candy apple cherry habanero glaze for a burst of flavor
- The taste test reveals tender, flavorful, and mouthwatering ribs
- Personalization and experimentation enhance the joy of smoking ribs
FAQs
Q: Can I use different flavors of rib candy glaze from Texas Pepper Jelly?
A: Absolutely! Texas Pepper Jelly offers a variety of flavors, so feel free to explore and find the one that suits your taste.
Q: How do I know when the ribs are done?
A: The ideal internal temperature for perfectly cooked ribs is around 195 degrees Fahrenheit. Use an instant-read thermometer to check the temperature in the thickest part of the meat.
Q: Can I use the same seasoning and glaze on other cuts of ribs?
A: Yes, the seasonings and glaze can be used on various cuts of ribs, such as baby back ribs or spare ribs. Adjust the cooking time accordingly.
Q: Can I use a different type of smoker or grill?
A: Definitely! The cooking technique can be adapted to different types of smokers or grills. Just ensure you maintain a consistent temperature throughout the cook.
Q: Where can I find the Texas Pepper Jelly products?
A: You can find Texas Pepper Jelly products on their website or at select retailers. Check the description below for a link to their website.
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