Pumpkin Spice Ribs
5 hours 5 minutes
Oh my gourd... all at once summer collapsed into fall! Pumpkin spice everything! A double dose of meaty pork ribs, pumpkin spice style, will have you feeling all cozy inside. Skip that Starbucks latte and get your fork ready!
2 Racks- Pork Back Ribs
1 C Pumpkin Puree
3/4 C Apple Pie Cinnamon Spice Rub
1 L Pecans
4 Egg Whites
2 C Sugar
1/2 C Cinnamon - Ground
1/4 C Maple Syrup
Preheat smoker to 225 degrees.
Remove the membrane from the underside of the ribs. Pat the ribs dry with a paper towel.
Spread the pumpkin puree over both sides of the racks of ribs. The pumpkin is going to be used as a binder for the rub.
Generously sprinkle the apple pie rub over the ribs. Allow the ribs to sit for 5-10 minutes before placing them on the smoker. This will help the rub stick.
Smoke the ribs for 3 hours with the meat side up.
To make the candied pecans, whip the egg whites to stiff peaks. Whisk in the sugar and cinnamon.
Fold in the pecan. Mix until well coated.
Spread the nuts out on a well-greased baking tray.
Place on the smoker for 75 minutes, stirring and breaking apart every 15 minutes.
Place ¼ of the butter on a piece of foil, and place a rack of ribs, meat side down on top of the butter. Cut another ¼ stick of butter into tabs and put it on the under side of the ribs. Wrap the ribs in the foil to seal, taking care not to puncture the foil.
Place back on the smoker, meat side down for about 2 hours. (or until the internal temperature reaches 204 degrees)
Remove the ribs from the foil and place back on the smoker meat side up.
Top with a drizzle of maple syrup and crumbled candied pecans.