Peachy Baby Back Ribs

Peachy Baby Back Ribs

Peachy Baby Back Ribs

#peachyribs #babybackribs #howtobbqright WHAT MALCOM USED IN THIS RECIPE: Print
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Peachy Baby Back Ribs

Peachy Baby Back Ribs


Smoked Rib Recipe smoked with Peach Wood and glazed with Peach BBQ Sauce


  • 2 slabs baby back ribs (Compart Duroc Ribs is what I used)
  • ¼ cup Killer Hogs The BBQ Rub
  • ¼ cup Heath Riles Peach Rub
  • 1 cup Peach Nectar
  • 1 cup water
  • ½ cup Apple Cider Vinegar
  • 1 stick butter
  • ½ cup brown sugar
  • ½ cup Kosmo’s Peach Jalapeño glaze
  • 1 cup Killer Hogs The BBQ Sauce
  • 1 cup Peach Preserves (melted)


  1. Prepare smoker for indirect cooking at 275 degrees using peach wood for smoke flavor.
  2. Trim and remove membrane from two racks baby back loin ribs.
  3. Season with The BBQ Rub followed by Peach BBQ Rub.
  4. Let the ribs rest for 30 minutes while the smoker comes up to temperature; then place each slab on the pit.
  5. Combine 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 remove the ribs from the pit and wrap in aluminum foil. For the wrap add 1/4 cup light brown sugar, 1/4 cup Kosmo’s peach/jalapeño rib glaze and 1/2 stick of butter cut into pats. Place the ribs meat side down back on the pit.
  7. Continue to cook for 1 to 1 1/2 hours or until the internal temperature reaches 202-204 degrees in between the bones.
  8. Carefully remove the ribs from the foil wrap and place back on the cooking grate. Glaze the ribs with a mixture of The Bbq Sauce and Peach preserves. (Warm the preserves in the microwave before mixing with the bbq sauce)
  9. Let the ribs glaze for 15-20 minutes or until the sauce sets.
  10. Remove from the pit and serve.

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8 responses to “Peachy Baby Back Ribs”

  1. Gant says:

    What temp do you bring these ribs to?

    • Michael Whaley says:

      Instructions – Item 7 –

      ” until the internal temperature reaches 202-204 degrees in between the bones.”

  2. Chuck Chandler says:

    This a great recipe . I didn’t have the peach glaze so I added raspberry jam to Sweat Baby Rays .
    other then exactly like the recipe . I made 2 racks and everybody loved it ! Thanks Malcom !

  3. Jordan says:

    I made this recipe to the specs and it came out a tad dry. I was wondering if i needed to let them rest because the recipe does not call for resting. Any help is appreciated.

  4. Richard F Henderson says:

    Had these last night and they were awesome so thanks Malcom! Came out of the foil really tender and the glaze was a perfect finish.

  5. Larry Horton says:

    When & why do you wrap with aluminum foil and not butchers paper and butchers paper not aluminum foil

    • Keith says:

      Wrapped in foil, you get more of a steamed cook. On a pork butt, it can make the bark soggy. Wrapped in paper, you get some steaming, but the paper can breathe more, so the bark won’t be so soggy. The bark on the ribs doesn’t really matter, so steaming them in foil will make them more tender. In the end, it all comes down to personal preference… There’s no right or wrong way.

  6. Richard+Unger says:

    very good I love the peach flavor

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