To guarantee perfectly tender ribs every time, just remember 3-2-1, as in three hours under heavy smoke, two hours wrapped in foil and one hour of cooking time. This video shows you how, and employs my favorite kitchen tool: a blowtorch, which is used to caramelize the hot peach glaze just before serving.
Hot Peach Rib Glaze
1 cup hot pepper jelly
1 cup peach jam
2 tbs. dark rum
1 tbs. Worcestershire
1. Combine the ingredients in a small saucepan set over medium heat. Whisk while simmering until the glaze is reduced slightly and the alcohol has burned off the rum, about 10 minutes.
[See our digital feature on bass and barbecue here.]