Mike Coffman
TVWBB Olympian
My wife and I were on the way back from North Carolina this morning and I asked her what she wanted for dinner, either
go out or BBQ. Gladly she said BBQ. Well I know I didn’t have anything thawed so we stopped at the closest Sam’s Club
in Florence, SC and picked up some loin back ribs in a cryopak. We had stopped yesterday at Carolina Cider Company in
South Carolina and she wanted to marinate the ribs with peach cider (It is Mother’s Day so anything she wants
). So, having
some 2 gallon bags and a cooler with ice in car, they were marinated.
Took them out of the marinade when we got home 4 hours later and after removing the membrane, covered them with pecan rub,
then brought up to room temperature.
Put on the grill with some peach and pecan chunks.
1 ½ hour into the cook, ribs were rotated and sprayed with peach cider. Grill holding steady at 325 degrees.
3 hours into the cook and the ribs are almost done. The ribs were basted with Braswell’s Southern Peach BBQ Sauce.
Ribs pulled off at 3 ½ hours and asparagus, coated with olive oil and Penzeys Tuscan Sunset seasoning added to the grill.
Plated with homemade potato salad, baked beans, deviled egg and the asparagus.
I will definitely give this meal two thumbs up! I have to agree with my wife and her mother that these were the best tasting
ribs I have done to date. The ribs were very juicy, with a fairly good crunch to the skin. (I think my knife needs to be
sharpened by the looks of the way the ribs were cut
) The flavor of the peach and pecan mixed played extremely well together.
This recipe goes to my keeper files.
Thanks for looking and letting me be long winded.
go out or BBQ. Gladly she said BBQ. Well I know I didn’t have anything thawed so we stopped at the closest Sam’s Club
in Florence, SC and picked up some loin back ribs in a cryopak. We had stopped yesterday at Carolina Cider Company in
South Carolina and she wanted to marinate the ribs with peach cider (It is Mother’s Day so anything she wants
some 2 gallon bags and a cooler with ice in car, they were marinated.
Took them out of the marinade when we got home 4 hours later and after removing the membrane, covered them with pecan rub,
then brought up to room temperature.
Put on the grill with some peach and pecan chunks.
1 ½ hour into the cook, ribs were rotated and sprayed with peach cider. Grill holding steady at 325 degrees.
3 hours into the cook and the ribs are almost done. The ribs were basted with Braswell’s Southern Peach BBQ Sauce.
Ribs pulled off at 3 ½ hours and asparagus, coated with olive oil and Penzeys Tuscan Sunset seasoning added to the grill.
Plated with homemade potato salad, baked beans, deviled egg and the asparagus.
I will definitely give this meal two thumbs up! I have to agree with my wife and her mother that these were the best tasting
ribs I have done to date. The ribs were very juicy, with a fairly good crunch to the skin. (I think my knife needs to be
sharpened by the looks of the way the ribs were cut
This recipe goes to my keeper files.
Thanks for looking and letting me be long winded.
