Pumpkin Spice Ribs
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!
Pumpkin Spice Ribs
PS Seasoning
4
30 minutes
5.5 hours
American
Pork
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!
Ingredients
- 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
Directions
- 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.
