Hot Pepper Smoked Bacon Jam Glaze (with honey) on two racks of St. Louis cut spare ribs . These were smoked low and slow!
St. Louis cut spare ribs, gently rubbed with SPG (Salt, Pepper & Garlic powder).
Smoked on the Oklahoma Joe’s Highland Smoker at 225 - 250 degrees Fahrenheit for just over 5 hours using Hickory wood.
No wrapping!
I spritzed every 30 - 40 minutes with a grape-cranberry juice.
15 minutes before removing from the smoker, they were glazed with the Hot Pepper Bacon Jam (and honey) glaze.
GLAZE:
1 small jar Hot Pepper Bacon Jam and 2 - 3 tablespoons of fresh clover honey. Bring to a low simmer.
After pulling from the smoker, let them rest for twenty minutes before serving.
The taste and texture: EXCELLENT!
Pull-off the bone!
The perfect level of spice!
This recipe is a keeper!!!
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Music:
5 O July. RU-vid Audio Library.
Glen Canton. RU-vid Audio Library.
Skinny Leonard. RU-vid Audio Library.
-This video was shot using the iPhone 7 Plus 256 gig.
4 апр 2021
