Fireball Peach Smoked Ribs

If you love tender ribs with layers of bold flavor, these Fireball Peach Smoked Ribs are the recipe to try. The sweetness of peaches, the warmth of cinnamon, and the fiery kick of Fireball Cinnamon Whiskey combine beautifully with slow-smoked pork ribs. The result is juicy, melt-in-your-mouth ribs that are smoky, savory, and irresistibly glazed. Perfect for backyard barbecues, game day parties, or family gatherings, these ribs will impress everyone at the table.

Ingredients

For the Ribs:

• 2 racks St Louis pork ribs
• ¼ cup rib rub (or Hey Grill Hey Rib Rub)

Fireball Peach Braise:

• 4 tablespoons butter
• ½ cup brown sugar
• 1 large peach, peeled, pitted, and diced
• 2 teaspoons ground cinnamon
• ¼ cup Fireball Cinnamon Whiskey

Fireball Peach Glaze:

• 1 peach, peeled, pitted, and sliced into ¼ inch slices
• ¾ cup Fireball Cinnamon Whiskey
• ½ cup peach preserves
• ¼ cup brown sugar
• ¼ cup ketchup
• 4 teaspoons rib rub
• 4 teaspoons apple cider vinegar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat the smoker to 225°F using fruit wood such as apple or cherry for the best flavor.
2. Prepare the ribs by removing the membrane and trimming any excess fat. Season generously on all sides with rib rub.
3. Smoke the ribs directly on the smoker grates for 3 hours with the lid closed.
4. Prepare the braise by laying out two sheets of heavy-duty foil. Add 1 tablespoon butter, 2 tablespoons brown sugar, diced peach pieces, and a sprinkle of cinnamon onto each sheet.
5. Wrap the ribs meat side down onto the prepared foil, pour 2 tablespoons Fireball over each rack, and tightly seal into a pouch. Return the wrapped ribs to the smoker for 1–2 hours until tender and around 195°F.
6. Make the glaze while the ribs braise. In a saucepan, combine peach slices, Fireball, peach preserves, brown sugar, ketchup, rib rub, vinegar, and cinnamon. Bring to a boil, then simmer for 20 minutes until thickened.
7. Glaze the ribs by removing them from the foil, discarding excess liquid, and placing them back on the smoker meat side up. Brush generously with glaze and top with peach slices.
8. Finish smoking for 30 minutes until the glaze is tacky and set.
9. Rest the ribs for 30 minutes before slicing and serving hot.

Serving and Storage Tips

• Serving: Serve these ribs hot, fresh from the smoker, topped with the caramelized peach slices and extra glaze on the side. They pair wonderfully with sides like smoked mac and cheese, cornbread, coleslaw, or grilled vegetables.
• Storage: Store leftover ribs in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap them tightly in foil and freeze for up to 2 months.
• Reheating: For best results, reheat wrapped ribs in the oven or smoker at 250°F until warmed through. You can also brush on more glaze during reheating to refresh the flavor.

Variations

1. Bourbon Peach Ribs: Swap Fireball with peach bourbon for a smoother, less spicy flavor.
2. Extra Spicy Ribs: Add cayenne pepper or chili flakes to the glaze for more heat.
3. Honey Peach Ribs: Replace some of the brown sugar with honey in the glaze for a rich, sticky sweetness.
4. Apple Whiskey Ribs: Use apple whiskey instead of Fireball for a fruitier depth of flavor.
5. Nectarine or Apricot Twist: Replace peaches with nectarines or apricots for a slightly different fruity profile.
6. Dry Rub Only: Skip the glaze for a smoky, savory rib with just the rib rub and peach braise.
7. Charred Peach Garnish: Grill or char peach slices before adding them on top of the ribs for added smoky-sweet flavor.

FAQs

1. Can I make these ribs without Fireball?
Yes, substitute apple juice, peach nectar, or bourbon for a non-Fireball version.

2. What’s the best wood for smoking these ribs?
Fruit woods like apple, cherry, or peach wood are best because they complement the sweet glaze.

3. Can I use baby back ribs instead of St. Louis style?
Yes, but adjust the cooking time since baby back ribs are smaller and cook faster.

4. Do I have to peel the peaches?
Peeling is recommended for a smoother glaze, but leaving the skin on adds extra texture and color.

5. How do I know when the ribs are done?
Look for meat pulling back from the bone about ½ inch and an internal temp around 195°F.

6. Can I make the glaze ahead of time?
Absolutely, you can prepare the glaze up to 3 days in advance and store it in the refrigerator.

7. Can I make these ribs in the oven?
Yes, bake at 225°F with smoke-flavored seasoning or liquid smoke for similar results.

8. How do I keep the ribs from drying out?
Wrapping in foil with the braise liquid helps keep them moist and tender.

9. Can I double the recipe for a party?
Yes, simply double the ingredients and cook multiple racks of ribs. Just ensure enough space in your smoker.

10. What sides go best with Fireball Peach Ribs?
Classic BBQ sides like baked beans, potato salad, coleslaw, grilled corn, or cheesy potatoes.

Fireball Peach Smoked Ribs are a smoky, sweet, and spicy twist on classic barbecue ribs. With their rich glaze, tender texture, and unique flavor from Fireball whiskey and peaches, they’re sure to become a favorite recipe for gatherings. Whether you’re hosting a summer cookout or simply craving delicious ribs, this recipe guarantees a mouthwatering experience that will leave everyone asking for seconds.

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