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Fireball smoked ribs stacked on a cutting board.
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5 from 6 votes

Fireball Peach Smoked Ribs

For the most flavorful and amazing ribs you'll ever have, you must try these fireball smoked ribs. They're the perfect combo of sweet, spicy, and savory.
Prep Time15 minutes
Cook Time5 hours
Resting Time30 minutes
Total Time5 hours 45 minutes
Course: Main Dish
Cuisine: American
Keyword: Fireball Ribs, Fireball Smoked Ribs
Servings: 6 people
Author: Brandon Cowan

Ingredients

Fireball Peach Braise

  • 4 Tablespoons butter
  • ½ cup brown sugar
  • 1 large peach pitted, peeled, and cut into small pieces
  • 2 teaspoons 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 Hey Grill Hey Rib Rub recipe in notes section
  • 4 teaspoons apple cider vinegar
  • 1 teaspoon cinnamon

Instructions

  • Preheat. Preheat the smoker to 225 degrees F. Fruit woods like apple or cherry work great with these pork ribs.
  • Trim. Remove the membrane from the ribs and trim off any excess pockets of fat or thin edges. Season on all sides with Hey Grill Hey Rib Rub.
  • Smoke. Place the ribs on the smoker, close the lid, and smoke for 3 hours.
  • Prep the braise. Prepare for the braising step by laying out two large sheets of heavy-duty foil. On the center of each piece of foil, set down a tablespoon of butter, 2 Tablespoons of brown sugar, a few pieces of chopped peach, and a sprinkle of cinnamon. Remove the ribs from the smoker and set them, meat side down, onto the peach and butter-topped foil. Fold up the edges of the foil to create a barrier. Top the bone side of your ribs with the remaining braise ingredients and carefully pour 2 Tablespoons of Fireball over each rack of ribs. Tightly crimp up the foil to create an airtight pouch and return it to the smoker.
  • Braise. Set your wrapped ribs on the grates, close the lid, and smoke for an additional 1-2 hours. Start checking your ribs for doneness at the 1-hour mark. You want your ribs to start to pull back from the bone about ½ inch and your thermometer probe to read about 195 degrees F when the temperature is taken in the meat between the bones.
  • Make the glaze. While the ribs braise, prepare your glaze. Combine all glaze ingredients in a medium saucepan and bring to a boil. Reduce to a simmer and cook for 20 minutes. Transfer the glaze to a container and set the peaches aside for topping the ribs.
  • Glaze and finish smoking. Once the ribs are finished braising, carefully remove them from the foil and return to the smoker grates, meat side up. Discard the foil and remaining braising liquid. Glaze the tops of the ribs with the homemade Fireball peach glaze and arrange the peach slices on top of the rack of ribs. Close the lid and continue smoking the ribs for at least 30 minutes to set the sauce until it is shiny and tacky.
  • Enjoy. Remove the ribs from the smoker, slice, and serve.

Video

Notes

Rib Rub

Nutrition

Calories: 1625kcal | Carbohydrates: 64g | Protein: 69g | Fat: 110g | Saturated Fat: 38g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 39g | Trans Fat: 1g | Cholesterol: 367mg | Sodium: 529mg | Potassium: 1299mg | Fiber: 3g | Sugar: 48g | Vitamin A: 809IU | Vitamin C: 7mg | Calcium: 237mg | Iron: 9mg