Peach Bourbon Smoked Ribs

Why You’ll Love Peach Bourbon Smoked Ribs

• Perfect balance of sweet, smoky, and savory
• Tender, juicy ribs cooked low and slow
• Homemade peach bourbon glaze
• Great for backyard BBQs and special occasions
• Crowd-pleasing flavor with a unique twist

If you love classic smoked ribs but want something a little elevated, this recipe delivers big-time.

Ingredients needed to make Peach Bourbon Smoked Ribs

• Ribs: I used baby back ribs for this recipe.
• Seasoning: I used an All Purpose rub to enhance the natural savory flavor of the pork and balance the sweetness of the BBQ sauce.
• Peach preserve: sweet, thick and chunky preserve used for the BBQ sauce.
• Bourbon (optional): I added a dash of bourbon to spice up the sauce and break up the sweetness.
• Ketchup: base for any tomato based BBQ sauce.
• Mustard: provides acidy and tanginess to the sauce.
• Worcestershire sauce: provides an umami flavor profile that add complexity and savoriness.
• Apple cider vinegar: adds acidity to the sauce to breakup the sweetness.

Step 1. Prepare the Ribs.

I like to stick to the basics.  Remove the ribs from the packaging and pat them dry.  This will make them easier to handle and make the process much simpler.

How to remove the membrane.

This is a popular topic of discussion in the BBQ community. Do you keep the membrane or remove it? I honestly do both, but the deciding factor is the grill I use. When smoking ribs on a pellet grill, I remove the membrane since it’s a milder heat and smoke. The membrane will get chewy so it’s best to remove it. If I’m grilling my ribs on a charcoal grill, I usually just score the membrane and leave it on. The more intense heat will get it crispy and there’s no need to remove it.

Removing the membrane is simple. Push one or two fingers under the membrane just above the bone on one side of the ribs. Gently push that finger through to the other end, grab the loose membrane from both sides and pull off.

Once the membrane is removed, trim off any fatty or loose ends. This will give the ribs a nice clean look.

Season the Ribs.

For this Peach Bourbon Smoked Ribs recipe, I decided to skip the binder and go straight to seasoning. Is one method better than the other – not really.

Because the ribs will be on the grill for a while, a binding agent keeps as much of the seasoning on the ribs as possible. The other option is to season heavier without a binder to achieve the same results. Also most of my flavor will be in the sauce.

For my seasoning, I went with Dad’s All Purpose rub. This has the perfect savory blend of salt, pepper, paprika and garlic. This seasoning is the perfect compliment to enhance the natural pork flavors.

Step 2. Smoking the perfect Classic BBQ Baby Back Ribs.

Preheat the smoker to 250 degrees and set for indirect heat.  I used my Weber Searwood Pellet Grill for this cook. If you are using any other grill or oven, follow along using the same times and temps.

Phase 1: Smoke the BBQ ribs directly on the grates.

In the first phase of the cooking process, the ribs should go directly on the grates meat side up. Let them smoke for about 2 hours. By this time the bones should be peaking out.

Phase 2: Wrap the ribs

Tear a long sheet of heavy duty aluminum foil and place down a few pats of butter. Remove the ribs from the grill and place them meat side down on the butter.

Wrap tightly making sure the bones do not rip through the foil. You need an airtight pouch to keep the moisture in and allow the meat to get nice and tender.

Place the wrapped ribs back on the smoker, meat side down, and cook for an additional hour. At this point you can also place them in the oven since they are wrapped in foil and won’t be getting any more smoke flavor.

How to make a Peach Bourbon BBQ sauce

The magic to this recipe is in the sauce!

In a saucepan add a whole jar of peach preserve, a splash of bourbon, ketchup, mustard, Worcestershire sauce, apple cider vinegar, and Dad’s All Purpose seasoning.

Mix the ingredients together and simmer over low heat for about 10 minutes until the Peach Bourbon BBQ sauce thickens.

Sauce up the Smoked Ribs

When the ribs hit 190-195 degrees internal temperature, open the foil wrap and flip the ribs meat side up. Roll up the sides of the foil and shape it into a boat. This will help keep all the liquids in the foil and your smoker clean.

Brush the ribs with peach bourbon BBQ sauce and close the lid. Continue cooking for 15-20 minutes to allow the sauce to set. You can use your favorite store bough sauce or make your own.

When ready, remove the ribs from the grill and let them rest. Just as with any protein, you need to rest cooked meat. This will stop the cooking process and make for a much tastier product.

Cut the ribs between the bones, plate them up and serve. And don’t forget extra BBQ sauce and napkins on the side!

What to Serve with Peach Bourbon Smoked Ribs

These Peach Bourbon Smoked Ribs pair perfectly with:

• Smoked mac and cheese
• Grilled corn on the cob
• Creamy coleslaw
• Smoked pit beans
• Potato salad

The sweet and smoky flavors shine with classic BBQ sides.

Storage Tips

If you have any leftover BBQ sauce, move it to an airtight jar and store in the fridge for up to 2 weeks.

Leftover ribs, no problem. Wrap them in aluminum foil and store in the fridge for up to 4 days or place in a freezer bag and freeze for up to 2 months.

Final Thoughts

Peach Bourbon Smoked Ribs bring together everything you love about backyard BBQ—slow smoke, tender meat, and bold flavor—with a sweet Southern twist. The peach bourbon glaze adds depth and richness without overpowering the smoky pork, making these ribs unforgettable.

Whether you’re hosting a summer cookout or just craving something special off the smoker, this recipe is guaranteed to impress.

Fire up the smoker, grab your favorite bourbon, and let the smoke do the work. Enjoy!

Frequently Asked Questions:

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