"These ribs are perfect for a throw-down-and-wow-your-guests summer barbecue," say the Neelys. "They are sweet and smoky with just a hint of spice. The pureed peaches provide the sweetness and the hickory gives us that smoke. Our secret ingredient is the smoked paprika, which gives the ribs another layer of flavor and smoky sweetness."
Recipe courtesy of The Neelys
Episode: Piggin Out
Save Recipe Print
Total:
12 hr 15 min
Prep:
15 min
Inactive:
8 hr
Cook:
4 hr
Yield:
4 servings
Level:
Easy
Total:
12 hr 15 min
Prep:
15 min
Inactive:
8 hr
Cook:
4 hr
Yield:
4 servings
Level:
Easy

Ingredients

Peach Dry Rub:
Ribs:
Gina's Peach BBQ Sauce:

Directions

Watch how to make this recipe.

Special equipment: Hickory chips, saturated and charcoal briquettes, saturated.

Ribs:

Ribs:

For the dry rub: Add the salt, paprika, chile powder, garlic powder and brown sugar to a bowl and stir until thoroughly incorporated. Keep the rub in an airtight container for up to 6 months.

For the ribs: Rinse and dry the ribs. Put them on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of all excess fat. Reserve 2 tablespoons peach rub (1 for ribs and 1 for sauce), then liberally sprinkle each side with the remaining rub and wrap the ribs in plastic. Refrigerate for at least 8 hours so the flavors can permeate the meat.

Fill a grill with the chips and briquettes and preheat them to 250 degrees F. Put the ribs, meatier-side down, over indirect heat and cook for 3 hours with the grill cover down. Turn the slabs and cook until the ribs bend easily, about 1 hour. At this point, remove them from the grill. Sprinkle the slabs with 1 tablespoon reserved peach rub and slice it into portions. Cut each slab into individual ribs and coat with Gina's Peach BBQ Sauce. Arrange on a serving platter and serve.

Gina's Peach BBQ Sauce:

Melt the butter in a large saucepan over medium heat. Add the garlic and shallots and saute until tender, about 3 minutes. Season with salt, pepper and peach rub. Stir with a wooden spoon until fragrant. Stir in the ketchup, peach nectar, apple cider vinegar, mustard, Worcestershire and lemon juice. Bring the ingredients to a boil, and then reduce the heat to a simmer. Let cook until thickened, about 30 minutes, stirring occasionally. Adjust the seasonings if necessary, and enjoy.

More from:

Have a Backyard BBQ

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pat and Gina's Oven Fried Chicken

Recipe courtesy of The Neelys

Red Velvet Cake

Recipe courtesy of Bobby Flay

Pat's Smoked Pork Chops

Recipe courtesy of The Neelys

Pat's Smoked Catfish

Recipe courtesy of The Neelys

Pat's Smoked Sausage and Pepper Sandwich

Recipe courtesy of The Neelys

Rib Tips

Recipe courtesy of Paul Kirk|Andrews McMeel Publishing|Ardie Davis

Scott's Short Ribs

Recipe courtesy of Ina Garten

Pantherfanz Pork Ribs

Recipe courtesy of Pantherfanz

Rib Dry Rub

Browse Reviews By Keyword