Peach Bourbon Smoked Ribs

5 from 1 vote

These Peach Bourbon Smoked Ribs deliver bold backyard flavor with a sweet Southern twist. It's exactly what your grill needs.

Prep Time10

Cook Time3

Course: Main Course, dinner, party food, barbecue

Cuisine: American, Barbecue, Southern

Keyword: comfort food, grilled, smoked, party food, peach bourbon smoked ribs, baby back ribs, smoker, peach sauce, homemade bbq sauce, grillin with dad recipes, backyard bbq, summer grill recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

Smoked Rib Ingredients

2 slabs Baby back ribs
1/4 cup All Purpose seasoning
6-8 tbsp Butter

Peach Bourbon BBQ Sauce Ingredients

12 oz Peach preserve
1/2 cup Ketchup
3 tbsp Mustard
1/4 cup Apple cider vinegar
2 oz Bourbon (optional)
2 tbsp Worcestershire sauce
1 tbsp All purpose seasoning

Instructions

Remove the ribs from the packaging and pat them dry.
Remove the membrane by pushing a finger between the membrane and ribs. Push through to the other end, grab both sides of the membrane and pull it off.
Season all sides of the ribs with the all purpose rub. Pat down the seasoning into the meat.
Preheat the grill to 250 degrees set for indirect heat. Place the ribs directly on the grates, bone side down. Close the lid and smoke for 2 hours.
Tear a long sheet of heavy duty aluminum foil and place down 3-4 tbsp of butter. Remove the ribs from the grill and place them meat side down on the butter. Tightly wrap each rack separately.
Place the ribs back on the smoker, meat side down this time, and continue cooking them for 1 hour or until they reach an internal temperature of 190-195 degrees.
In a saucepan add a whole jar of peach preserve, a splash of bourbon, ketchup, mustard, Worcestershire sauce, apple cider vinegar, and all purpose seasoning. Whisk the ingredients together and simmer over low heat for about 10 minutes until the Peach Bourbon BBQ sauce thickens.
When the ribs are ready, open the foil wrap, flip the ribs meat side up and roll up the edges of the foil to create a boat. Brush the ribs with the peach bourbon BBQ sauce, close the lid and continue cooking for 20 minutes to allow the sauce to set.
Remove the ribs from the smoker, bring them inside and let them rest for 10-15 minutes. Slice between each bone, serve and enjoy!

Notes

If you want to use a binder, go with the traditional yellow mustard as the binder or hot sauce for some heat.
Gently shake the ribs after they seasoned to remove any excess seasoning.
For a competition style wrap, add brown sugar and honey to butter wrap.
Skip bourbon if you do not like alcohol in your food.

Nutrition