Description

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

Preheat the smoker to 225°F using fruit wood such as apple or cherry for the best flavor.
Prepare the ribs by removing the membrane and trimming any excess fat. Season generously on all sides with rib rub.
Smoke the ribs directly on the smoker grates for 3 hours with the lid closed.
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.
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.
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.
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.
Finish smoking for 30 minutes until the glaze is tacky and set.
Rest the ribs for 30 minutes before slicing and serving hot.

Notes

- 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.