Peach & BBQ Ribs

🍑 Peach & BBQ Ribs – Summer Sweet, Smoked to Perfection

If you’ve got a rack of ribs, a handful of homegrown peaches, and a bottle of Ranch & Rifle Competition BBQ Rub, then you’ve got everything you need to turn a regular weekend into a full-blown backyard victory. This one’s been a fan-favorite at our demos this season, and now you can make it at home—just in time for peach season and peak BBQ weather.

We cooked these low and slow over charcoal, letting the rub build a beautiful bark before finishing them off in a foil boat full of smoked peaches. Sweet, smoky, and downright addictive.

🧂 What You’ll Need:

• 1–2 racks of St. Louis-style pork ribs

• Ranch & Rifle Competition BBQ Rub

• 3–4 fresh, ripe peaches (halved & pitted)

• Charcoal

• Heavy-duty aluminum foil

• Spray bottle filled with apple cider vinegar and/or peach nectar (optional)

🔥 Let’s Cook:

1. Prep the Ribs

• Remove the membrane from the back of the ribs and pat them dry.

• Apply a generous coat of Competition BBQ Rub on both sides. Let them sit at room temp while you fire up the grill.

2. Build the Fire

• Set up your smoker or charcoal grill for indirect heat and stabilize the temp around 250°F.

• Add your favorite wood chunks—we recommend a fruitwood like cherry or apple for this one.

3. Smoke ‘Em Slow

• Place the ribs on the grill and let them smoke low and slow, focusing on color development and bark formation.

• Cook until the internal temp reaches about 160°F. This can take around 2.5 to 3 hours, depending on the thickness of the ribs and temp consistency.

4. The Peach Boat

• While the ribs are smoking, halve your peaches and place them cut-side down on the grill. Let them get a good bit of char and smoke—about 10–15 minutes.

• Grab a sheet of heavy-duty foil and make a "boat" for the ribs.

• Lay the smoked peaches in the bottom and place the ribs right on top.

• Wrap the foil boat loosely so some smoke can still get in, and return it to the grill.

5. Probe Tender

• Continue cooking until the ribs are probe tender—usually around 200–205°F internal temp.

• Be patient, and let the peaches do their work underneath. They’ll soften, release juice, and create a flavor-packed steam bath.

6. Glaze and Finish

• Carefully remove the ribs from the foil and return them to the grill, meat side up, unwrapped.

• Strain or mash the peach drippings and add to a spray bottle (or brush the dripping and peach juice directly on to the meat).

• Spritz (or brush) the ribs with the peachy drippings while they tack up and the surface gets that final glaze. This takes about 15–20 minutes.

🍽 Time to Eat

Let the ribs rest for a few minutes, then slice between the bones and serve. The blend of caramelized peach, wood smoke, and that savory Competition BBQ Rub hits every note. These are sticky, sweet, and full of pitmaster-level flavor—just how we like 'em.