Smoked Pork Ribs with Rollicking Buckaroo Pepper Jam Glaze

Smoked Pork Ribs with Rollicking Buckaroo Pepper Jam Glaze

Ingredients:

1 full rack of pork ribs (baby back or St. Louis-style)

2 tbsp yellow mustard (as a binder)

3 tbsp of your favorite dry rub (sweet & smoky works great)

½ cup Rollicking Buckaroo Pepper Jam

2 tbsp apple cider vinegar

1 tbsp butterOptional: a splash of bourbon for a kick

Instructions:

Prep the Ribs:

Remove the silver skin from the back of the ribs.

Rub the ribs with mustard to help the seasoning stick.

Generously apply dry rub all over the ribs. Let them sit at room temp for 30 minutes.

Fire Up the Smoker:

Preheat smoker to 225°F using fruit wood (apple or cherry works beautifully).

Smoke – 3 Hours Unwrapped:

Place ribs bone-side down on the smoker. Smoke for 3 hours, spritzing every hour with a mix of water and apple cider vinegar (50/50).

Wrap – 2 Hours:

Wrap ribs in foil with 1 tbsp butter and a splash of apple juice or cider.

Return to smoker for another 2 hours.

Glaze – 1 Hour Unwrapped:

In a small saucepan, melt Rollicking Buckaroo Pepper Jam with vinegar (and bourbon if using). Simmer for 5 minutes.

Unwrap ribs and brush generously with the warm glaze.

Return to smoker for 1 final hour, brushing again halfway through.

Rest & Serve:

Let ribs rest for 10 minutes, then slice and serve.

Garnish with chopped parsley and lime wedges if you’re feeling fancy