Indulge in Autumn’s Bliss: Revolution Barbecue Pumpkin Spice Ribs
Embracing the vibrant essence of fall, my culinary journey led me to discover an extraordinary delight—Revolution Barbecue Pumpkin Spice Ribs. As a fervent enthusiast of unconventional flavors, the fusion of pumpkin spice with savory barbecue intrigued my senses. Little did I know, these ribs would become a cherished part of our family gatherings. Picture this: the aroma of Hickory smoke intertwining with the warm, aromatic notes of pumpkin spice, creating an irresistible symphony.
The joyous moments we’ve shared, seated around the table, savoring these ribs, form a tapestry of cherished memories. The way each bite tantalizes the taste buds with the perfect balance of smoky, sweet, and tangy flavors is nothing short of an autumnal feast. Our family revels in these moments of togetherness, each rib serving as a flavorful testament to the beauty of the season. These ribs aren’t just a recipe; they’re an invitation to create lasting memories filled with laughter, love, and the delectable tastes of fall.
Recipe by Glenn Connaughton. Read more about Glenn here.
Revolution Barbecue Smoked Pumpkin Spice Ribs
- Smoker with hickory wood
Pumpkin Spice Rub:
- 2 tablespoons light brown sugar
- 1 tablespoon fine sea salt
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons chipotle powder
- 2 teaspoons black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon light chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
For the Ribs:
- 3 St. Louis cut pork ribs
- Yellow mustard
- 2 12 oz cans Dr Pepper
- 1/4 cup water
- 9 tablespoons butter
- Maple Syrup
- 1 1/2 cups Apricot preserves
Prepare Pumpkin Spice Rub:
- In a small bowl, mix together all the ingredients for the Pumpkin Spice Rub and set aside.
- Remove the membrane from the back of the ribs using a paper towel and trim any thick pieces of fat.
- Slather the ribs on all sides with yellow mustard.
- Generously season the ribs with the Pumpkin Spice Rub, ensuring they are evenly coated.
- Cover the ribs with aluminum foil and let them rest in the fridge for up to 12 hours.
Preheat Smoker and Cook Ribs:
- Heat the smoker to 275°F using Hickory wood.
- Combine one can of Dr. Pepper and water in a spray bottle.
- Place the seasoned ribs on the smoker and cook for 2 hours, spraying them with the Dr. Pepper mixture every 30 minutes.
- Remove the ribs from the smoker and place each one on a sheet of heavy-duty foil (enough to cover the ribs).
- Add 3 pats of butter, 2 tablespoons of Maple syrup, and 1/4 cup of Dr. Pepper to each rib.
- Crimp the foil tightly around each rib and return them to the smoker for an additional two hours.
- Carefully remove the foiled ribs from the smoker and place them on a cutting board.
- Open the foil and using tongs, transfer the ribs back onto the smoker.
- Rub each rib with roughly 1/4 cup of apricot preserves. Repeat the process after 30 minutes with another 1/4 cup of apricot preserves.
- Continue smoking until the ribs reach an internal temperature of 195-205°F. The apricot preserves should form a glaze-like consistency.
Rest and Serve:
- Once done, remove the ribs from the smoker and allow them to rest for about 20 minutes.
- Slice the ribs and serve, enjoying the flavorful Revolution Barbecue Pumpkin Spice Ribs!