Ingredients
2 racks of St. Louis style cut ribs
Hot for Peacher seasoning (enough to generously coat ribs)
1 stick of butter
½ cup brown sugar
½ cup maple syrup
12 slices of bacon, minced
½ cup sweet BBQ sauce
1 medium sweet onion, diced
1 jalapeño pepper, diced (seeds and membranes removed)
Directions
Step 1
Preheat smoker to 275 degrees F and add apple wood chunks for smoke flavor.
Step 2
Generously season both sides of the ribs with Hot for Peacher seasoning.
Step 3
Place the seasoned ribs on the smoker and smoke for 3 hours uncovered.
Step 4
After 3 hours, remove the ribs from the smoker and wrap each rack tightly in foil along with 4 dabs of butter, 1/4 cup maple syrup, and 1/4 cup brown sugar.
Step 5
Place the foiled ribs back on the smoker and smoke for an additional hour.
Step 6
While the ribs are smoking, make the bacon jam. In a skillet, cook the minced bacon over medium heat until crispy. Remove bacon from skillet and set aside.
Step 7
In the same skillet, sauté the diced onion and jalapeño until translucent.
Step 8
Add the brown sugar, maple syrup, sweet BBQ sauce, and cooked bacon bits to the skillet with the onions and jalapeño. Stir until all ingredients are combined.
Step 9
After the ribs have smoked for an additional hour, remove them from the foil and place them back on the smoker.
Step 10
Spoon the bacon jam over the ribs and leave on the grill for 10 additional minutes.
Step 11
Remove the ribs from the smoker and let cool for 10 minutes before slicing.
Step 12
Serve the smoked ribs with maple-brown sugar glaze and bacon jam on the side.
