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Sliced and smoked baby back ribs on a cutting board.
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4.80 from 5 votes

Whiskey Peach Smoked Baby Back Ribs

These smoked baby back ribs are slow smoked and smothered in whiskey peach BBQ sauce for the ultimate pork rib! These guys are a classic fall-off-the-bone, sweet and tender rib to please every member of the family.
Prep Time15 minutes
Cook Time6 hours
Resting Time15 minutes
Total Time6 hours 30 minutes
Course: Main Dish
Cuisine: American, Barbecue
Keyword: Smoked Baby Back Ribs
Servings: 9 people
Author: Susie Bulloch


Foiling Liquid

  • ½ cup whiskey
  • ½ cup brown sugar
  • ½ cup peach nectar
  • 8 Tablespoons butter


  • Preheat. Preheat your preferred smoker to 225 degrees F. Prep the ribs while the smoker heats.
  • Prep the ribs. Use a sharp knife to lift up the corner of the membrane on the back of the ribs. Grab a paper towel to grip the corner of the membrane, and pull slowly to fully remove it. Trim any additionaly excess fat as needed.
  • Season. Season the baby back ribs on both sides with Hey Grill Hey Rib Rub (or Sweet Rub if you prefer).
  • Smoke. Place ribs on the smoker, close the lid, and smoke for 3 hours.
  • Prep to wrap the ribs. Lay out two large sheets of heavy-duty foil side by side on a large work surface. Put 2 Tablespoons of butter on each sheet of foil. Sprinkle each with 1 Tablespoon of brown sugar.
  • Foil the ribs and add the liquid. Remove the ribs from the smoker, and place them meat side down onto the butter and brown sugar. Fold up all 4 sides of the foil without crimping to create a bowl (this is going to hold in the foiling liquid). Pour the peach nectar, whiskey, and remaining butter onto the ribs.
  • Seal. Bring together the long sides of the foil, so the ends meet over the ribs. Fold the foil together and then roll until the foil is tight against the ribs. Double fold the two short ends to completely seal the ribs in the foil. 
  • Continue smoking. Place the foiled ribs back on the smoker, close the lid, and continue to smoke for 2 more hours. The ribs should be around 195-200 degrees F at the end of these 2 hours.
  • Sauce and finish smoking. Remove the ribs from the foil. Return them to the smoker, bone side down, and baste the meat with the Whiskey Peach BBQ Sauce. Close the lid and smoke for additional 30-60 minutes or until the sauce is set and ribs are tender.
  • Rest, slice, and serve. Remove the ribs from the smoker and allow them to rest for around 15 minutes. Lasty, slice into individual ribs and serve with additional sauce on the side. Dig in!


Rib Rub
Whiskey Peach BBQ Sauce


Calories: 321kcal | Carbohydrates: 9g | Protein: 25g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 220mg | Potassium: 381mg | Fiber: 1g | Sugar: 4g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 3mg