Big Poppa's PB&J Ribs
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Ice cold beer
Course: , , ,
Dinner
Lunch
Main Course
meat
Cuisine:
American
Makes:
3 servingsServings:
Takes:
Ingredients
Ribs
- 1 rack spare ribs
- 3 tablespoons Big Poppa’s Competition Stash Seasoning
- 3 tablespoons Big Poppa’s Sweet Money Hot Seasoning
- 1 tablespoon smooth peanut butter
- 2 tablespoons Blues Hog Raspberry Chipotle Sauce, divided
- 2 tablespoons raspberry jelly
- 1 tablespoon agave nectar
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar, divided
Big Poppa's Peanut Butter and Jelly BBQ Sauce
- 1 lime
- 2 cloves garlic
- 1.5 tablespoons peanuts
- 3/4 cup smooth peanut butter, plus a little extra for serving
- 4 tablespoons raspberry jam
- 1 teaspoon soy sauce
- 1/2 cup Blues Hog Raspberry Chipotle Sauce, plus a little extra for serving
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. If desired, trim the ribs and remove the membrane from the back of the rack. Liberally season both sides of the ribs with Big Poppa’s Competition Stash and Sweet Money Hot Seasonings. Allow the seasoned ribs to rest in the refrigerator for at least one hour and as much as overnight, allowing the flavors to penetrate the meat.
- Fire up. Setup your cooker for indirect cooking and preheat to 275°F (107.2°C).
- Cook. Place the seasoned ribs on the smoker for 1 hour. This initial cooking phase will start to infuse the ribs with smoky goodness.
- After 1 hour, carefully remove the ribs from the smoker in order to wrap them. Prepare a large piece of foil. On the foil, smear the peanut butter, 1 tablespoon Blues Hog Raspberry Chipotle Sauce, raspberry jelly, agave, butter (in two pieces), and 2 tablespoons brown sugar. Place the rack of ribs on this flavorful bed and add 1 more tablespoon Blues Hog Raspberry Chipotle Sauce and 1 more tablespoon brown sugar on top. Wrap the ribs securely in the foil.
- Return the wrapped ribs to the smoker and cook for another 1 to 1 1/2 hours. This step will allow the ribs to become tender while soaking up the delightful flavors from the sauce and seasonings.
- As the ribs continue to cook, begin making the sauce. Squeeze the juice from the lime. Mince the garlic or push it through a press. Crush or finely chop the peanuts and reserve for serving. In a saucepan, combine the peanut butter, raspberry jelly, soy sauce, and Blues Hog Raspberry Chipotle Sauce. Stir to blend and place the saucepan on a stovetop over medium heat until the sauce has warmed through.
- After an hour, carefully open the foil to allow steam to escape then check the ribs for doneness. We prefer to use the "bend test." Use tongs to pick up one end of the slab of ribs, then bend them slightly. If they are ready, the slab will bow until the meat starts to crack on the surface. If not, enclose the ribs again in foil and cook for another half hour before checking again.
- Once the ribs are done, remove them from the smoker. Carefully unwrap the foil, allowing steam to escape before removing the ribs and placing them on a cutting board.
- Slather the ribs with the peanut butter and jelly BBQ sauce, ensuring the rack is generously coated.
- Serve. Slice the ribs into individual portions. To elevate the presentation, drizzle Blues Hog Raspberry Chipotle Sauce over the sliced ribs and add a touch of smooth peanut butter. Finally, sprinkle crushed peanuts on top to add texture and an extra layer of flavor.