Peachy Baby Back Ribs

By HowToBBQRight · 360 min

Ingredients

Instructions

1. Set up the smoker for indirect cooking at 275 °F, using peach wood for smoke.
2. Trim the ribs and remove the membrane from both racks.
3. Season with Killer Hogs BBQ Rub, then with Heath Riles Peach Rub.
4. Let the ribs rest for 30 minutes while the smoker heats, then place each slab on the smoker.
5. Mix the peach nectar, water and apple cider vinegar in a spray bottle and spritz the ribs every 45 minutes.
6. At the 2-hour mark, take the ribs off and wrap them in foil with 1/4 cup light brown sugar, 1/4 cup Kosmo's peach jalapeño glaze and half a stick of butter cut into pats. Put them back on the smoker meat side down.
7. Cook for 1 to 1 1/2 hours, until the internal temperature between the bones reaches 202-204 °F.
8. Unwrap the ribs and return them to the grate. Warm the peach preserves in the microwave, mix them with the BBQ sauce and glaze the ribs.
9. Let the glaze set for 15-20 minutes, then remove from the smoker and serve.

Summarized from HowToBBQRight's video. Watch it for the details.

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