July 4th Peach Habanero Pork Spare Ribs
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The following spare ribs recipe is going to teach you a sweet heat rib that will be great for 4th of July weekend or anytime!
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
Recipe:
Ingredients
• 1 rack pork ribs
• Meat Church Holy Voodoo (sub your fav)
• 4-5 pats of butter
• 1 T, brown sugar
• Yellowbird Habanero Hot Sauce (sub your fav)
Glaze
• Meat Mitch Whomp BBQ Sauce (sub your fav)
• 2 T, pepper jelly
• 1 T, clover honey
Prepare your smoker at 275 degrees. We recommend hickory or wood for this smoke. We used Meat Church pellets in this smoke.
Flip the ribs meat side down and remove the membrane off the back of the rack.
Slather with yellow mustard.
Apply a heavy coat of our Holy Voodoo BBQ rub to both sides of the rubs. Allow the rub to adhere for 30 – 60 mins. No longer.
Place the ribs meat side up in the smoker. Optionally, spritz the ribs with apple cider vinegar every 45 minutes.
Smoke for 2.5 hours or until you get to a beautiful mahogany color. The visual queue is most important. Get ready to wrap when you have achieved the beautiful color you desire.
Wrap the ribs in aluminum foil to protect that perfect color. Lay out 2 long pieces of aluminum foil. Lay the ribs bone side down. Top with the brown sugar, pats of butter and a heavy squeeze of habanero hot sauce.
Return the ribs to the smoker and continue to cook until meat has pulled back and exposed the bone about 1/4″ inch the ribs are done. This took 90 minutes in this video. The ribs were 208 internal.
Remove the ribs from the foil and sauce or glaze them at this point.
We glaze with a warmed mix of 3:1 mix of Meat Mitch Whomp Sauce & clover honey. Add 2 T of your favorite pepper jelly.
Allow the sauce to set & tack up for 15 minutes.
Remove the ribs from the smoker. Allow to sit for a few minutes. Then slice and enjoy!
Meat Church BBQ Supplies: www.meatchurch.com
Thermapen IR thermometer:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #Ribs #SpareRibs
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45 Comments
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That will be on my Tombstone “Let’s make some ribs. 😂😂😂😂😂😂 love ya Matty have a blessed 4th of July 🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸
I’m gonna try these this weekend!
Love the outfit!
You can always make a bomb pork stock out of the trimmings 🤘🏼
You bald ? Never seen you without a cover!
Sell out
My 2 favorites,Habanero and Peach. I'll remember this.
How do you keep the bones from sticking to the melted brown-sugar/butter mix? I have had issues with sticking, have tried some Pam with some success.
Ribs look great, did you guys know he’s at his lakehouse? Lol
I create a lot of my own recipes, have one for baby backs that I've been using for over 40 years. Tried this one with some Baby Backs and followed it to the letter – same seasoning, Peach Habanero Jam, etc. Used Hickory, Applewood, and Peachwood. Rave reviews from all my diners.
Oh yeah love the holy Voodoo
Mad skills and great recipe, but even though you said something. You're OCD about trimming. Its a freaking weekend Q' .
Must be nice to be rich!
Why are spices so dam expensive
Nice lake house 🙂
Love your stuff Matt, i have one question. Why do you wrap brisket in paper an ribs in foil?
Great stuff here will be trying these soon and I absolutely love the Ron Swanson's Shirt of Greatness!!! Awesome brother.
Ever do peach habanero pork butt?
Can’t wait to try these ribs this weekend. Thanks for all the great content on your channel. Been a fan for years. Finally had the opportunity to stop by the Meat Church store in Waxahachie last weekend.
Where do you get that shirt bro? I need one.
What size is that cutting board?
Hey Matt, thank you very much for this and all other Videos! They are all fantastic! I hope that you come to Austria in Future! Malcom and you are the best in world for BBQ! See you, Bernd 👍
How do you clean up your block in between each stage of the cook?
Love your videos. Own a lot of your products and use them often! What is the timing for super smoke at 225 that you would recommend?
I prefer Mesquite, and Pecan limbs. And Peach limbs when I can get them.
I love that shirt, does anyone know where to purchase one???
Thanks for sharing 👍.. I'll be going to canton Texas this weekend. So why not wrap in peach pepper? Is that just preference for you? BTW keep up the great video's
Slightly over cooked them my guy but they looked delicious and smells great through the tv lol can't wait to order some of your rub
God bless America
nice cutting board!!!
Not my style of ribs… Texas rib preferred
I got my first Pellet Grill about a month ago and have been watching your videos ever since. I'm pretty new to the community and being the one cooking the meat in general. I'm looked for like a go to items list or a meat masters must haves type of video but couldn't find anything. I've been trying to find a sauce warming pot like the one you have in the video but all I can find are lame ones. Same with the gloves you use, it looks like the regular old black nitrite gloves but with a white liner or something underneath that makes them hold up to the heat? I would love a quick break down of where to buy things like that from or what to search for when you go to buy them. Thanks!
Love the BBQ vids!! I'm a fan of MC rubs, using some Gospel on pork tomorrow. Misen is made in China. Plenty of good knife makers here in the USA, woulda been cooler for a TX BBQ channel to promote those rather than the cheaper chinese option.
How would these cook an a green egg?
@Meat Church BBQ so 275 for about 4 hours so what would 5 hours need? 5 Hours?
Did these yesterday. Crowd pleaser, for sure. Although they were bested by your Texas style recipe! Didn't expect those to be such a hit. Thanks for all you put out there to help and inspire us amateurs to make great 'Q for our loved ones!
You do a great job doing videos right to the point no BS like watching you videos
What do you do if you can't get the membrane off
Im new to BBQ but man you make my mouth water everytime. Thanks for the teaching.
I love that sharp knife, I was given the Blue Diamond. It's pretty sharp & great for trimming & filleting. Love your channel, I've borrowed a lot of your ideas of smoking meats & my family/friends love them. Thx brother, keep up the good work 💯💯😒
That looks soooo good. Texas does it right!
Do you sell those cutting boards…very cool
Lovely….well done man! New to the channel….got me droolin' already. Subbed!
He flips the meat so much.
Son, I do believe you're a bad mofo after this one. Those were some mean lookin ribs and you knew it didn't you. Masterpiece. Those flavors go so well with pork. Anything peachy or apricot. Yeah boy.