[FTC Standard Disclaimer] I received a complimentary review copy of Mastering The Big Green Egg from the publisher. The link is an Amazon Affiliate link, so I do get a small percentage if you buy the book.
I'm not usually a big fan of peaches. I don't care for peach ice cream, peach Snapple, or peach Jolly Ranchers. But when you put peach on pork in the smoker or grill, it magically transforms into delicious sweet porkiness that I can't resist.
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| BBQ country-style boneless pork ribs, poblano mac and cheese, and BBQ beans - yum! |
This recipe comes from Craig Tabor's book,
Mastering The Big Green Egg, which I mentioned in my
2020 BBQ/Grilling Books Preview. Craig's recipe is for double-thick bone-in pork chops, but those weren't available due to the pandemic interruptions. The store did have some country-style, boneless pork ribs, so I went with those.
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| This will be an excellent Father's Day gift or buy it for yourself to shake things up on your kamado grill this Summer. |
I can't give out the recipe, but I can share my cook and how it went.
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| The sweetness of the peach preserves and the luxurious heat of sriracha combine with brown sugar and a few other ingredients to create a powerfully good BBQ sauce for pork, shrimp, or chicken. |
My first adaptation came from a lack of preparation on my part. Craig's recipe calls for an overnight brine, but I started this about 5 hours before it was time to eat. I compromised. I used the recipe's brown sugar-based rub as a dry brine. I seasoned the ribs with it and let them rest in the fridge for 3 1/2 hours.
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| I fired one of our large Big Green Eggs up to 400°f on a beautiful Spring afternoon. The recipe calls for direct heat, but that was for chops, and I was doing boneless, country-style ribs, which do better with a combination of indirect and direct grilling. |
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| My indirect set up for the Egg was using a spider rig, heat stone, and drip pan to create the indirect setup. I had an Adjustable Rig on top of that. This is similar to the Eggspander or Kamado Joe's Divide and Conquer setups. |
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| There was no particular reason I was using a multitier setup. You can use the standard ConvEGGtor, drip pan, and grate combination instead. My ConvEGGtor has a broken leg and I just haven't gotten around to fixing it. |
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| I cooked my boneless, country-style pork ribs indirectly for about an hour at 400°f. If I had more time, I would have prepared them low and slow for a couple of hours. They come from the blade section and benefit from slow cooking to render the connective tissue. |
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| Applying the glaze just before switching to direct heat. |
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| There is sugar in the rub and sauce, so once I switched to direct heat, I kept saucing and turning them. |
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| And saucing and tuning them some more. |
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| I cooked them directly until they started to get tender. They are food safe at 145°f, and that's as high as I would take pork chops, but country-style ribs can go as high as 200°f for internal temperature. |
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| Sriracha-Peach Glazed Boneless Country Style Ribs, creamy poblano mac & cheese, and BBQ beans - pretty spectacular for a weeknight meal! |
The ribs were sweet, savory, and had a building heat. They were an absolute winner.
That's one of the great things about cooking other people's recipes - it builds your skills. The sriracha-peach glaze would be amazing on several different dishes. That sauce is now one more idea in my culinary bag of tricks. I'll be able to use that component in other situations.
I hope everyone is having a great weekend and grilling it up!
