Honey Peach Habanero Ribs

Honey Peach Habanero Ribs

If you’re on the hunt for a rib recipe that hits every note—sweet, spicy, smoky, and unforgettable—you’ve got to try these Honey Peach Habanero Ribs. These aren’t your average backyard ribs. They’re double-sauced, slow-cooked to perfection, and packed with bold, layered flavor that runs all the way from the bark to the bone. Whether you’re cooking for a weekend crowd, feeding the family, or just craving that competition-style taste at home, this recipe delivers every time.

This recipe is built on the backbone of the Heath Riles BBQ method—a proven, flavor-first approach I’ve refined over years of competition and backyard cooking. We start with a solid rub combination, build flavor through the wrap with a soon-to-be-released Hot Honey Peach Glaze, and finish with a blend of three sauces that gives the ribs a glossy, sticky, sweet-heat finish. Every step is intentional, and the results speak for themselves.

Honey Peach Habanero Ribs | Heath Riles BBQ

What sets these ribs apart is the balance. There’s a kiss of heat, but not too much. There’s plenty of sweetness, but it’s never cloying. And the smoke? Just enough to let you know these didn’t come out of the oven. They’ve got a clean bite-through, rich color, and a texture that walks the line between tender and toothsome. Perfect for folks who love ribs with flavor, not just fall-apart softness.

The Ingredients

Here’s what you’ll need to make a rack (or two) of these ribs. Each ingredient plays a key role in layering flavor from the first rub to the final glaze.

Main Ingredients

  • Ribs: I used a couple racks of Prairie Fresh baby back ribs. 
  • Binder: A light coat of yellow mustard. It helps the rub stick and adds a subtle tan to the base layer.
  • Rub Trio:

Wrap Ingredients

  • Heath Riles BBQ Hot Honey Peach Glaze – This glaze (coming May 14, 2025) is the star of the wrap. It steams into the meat while it cooks, giving the ribs that sticky, sweet heat from the inside out.

Finishing Sauce Mixture

The combination of the two sauces and glaze gives the ribs a perfect balance of sweet, heat, and sheen.

The Smoker Setup

For this cook, I used my Camp Chef Woodwind Pro, running steady at 285°F. This pellet grill gives you the best of both worlds—set-it-and-forget-it control with the ability to add wood chunks for that extra hit of smoke.

Here’s what I used:

  • Camp Chef Woodwind Pro – Delivers consistent temperature and lets you fine-tune your smoke flavor with ease.
  • Royal Oak Charcoal Pellets – These pellets provide a reliable, consistent burn that adds a subtle smoky flavor without overwhelming the meat.

Step-by-Step: How to Make Honey Peach Habanero Ribs

Want to follow along in real time? Check out the full video on my YouTube Channel. Here’s the breakdown if you want to read as you go.

1. Prep the Ribs

Start by removing the membrane from the back of the ribs. This helps the rub penetrate and gives you a better texture. Trim any excess fat or loose pieces of meat.

Apply a thin coat of yellow mustard as your binder. Don’t worry—you won’t taste it in the final product. It’s there to hold the rub.

2. Layer on the Rubs

Start with a base coat of Garlic Jalapeño Rub. This gets that savory heat right into the meat. Follow it up with a layer of Honey Rub for sweetness and color. Finish with a layer of Peach Rub for that fruity high note.

Let the ribs rest and “sweat” for about 15 minutes. You’ll notice the rubs start to dissolve into the meat—that’s when you know it’s ready to flip and repeat the process on the other side.

3. Start the Cook

Place the ribs meat-side up on your Camp Chef Woodwind Pro running steady at 285°F. This low-and-slow method gives you time to develop that beautiful bark and deep flavor without drying out the ribs.

Rotate the racks every 30 minutes or so to ensure even cooking and bark development. Let them cook unwrapped for about 2 hours, or until the bark is set and the color is where you want it.

4. Wrap for Tenderness

Once your bark is set and the ribs have that deep mahogany color, it’s time to wrap.

Lay out two sheets of heavy-duty foil. Drizzle a generous amount of the Hot Honey Peach Glaze directly onto the foil. Place the ribs meat-side down into the glaze and wrap them up tight.

Return the wrapped ribs to the smoker and let them go for another hour to hour and 15 minutes. You’re looking for an internal temp in the 206–210°F range.

5. Sauce and Set

Carefully unwrap the ribs and place them back on the smoker, meat-side up. Brush on the sauce mixture: Competition Sauce + Sweet BBQ Sauce + Hot Honey Peach Glaze.

Let the ribs cook for another 15–20 minutes to tack up the sauce. You’re looking for a glossy finish with a bit of stickiness when you touch them.

6. Rest, Slice, and Serve

Let the ribs rest for 5–10 minutes. This helps the juices redistribute and makes slicing easier.

Use a sharp knife to cut between the bones. You should see a smoke ring, juicy meat, and clean separation with each cut. And when you take that first bite—you’ll know it was worth every step.

The Final Result

These ribs are everything we love about BBQ in one bite: sticky, smoky, sweet, spicy, and bold. The bark was flavorful with just enough heat, the inside was juicy and tender, and that final glaze brought everything together. The new Hot Honey Peach Glaze really is the hero here—offering that sweet heat that lingers just enough to keep you coming back for the next bite.

Whether you’re competing, cooking for friends, or just making a weekend dinner a little more special, these ribs are a guaranteed crowd-pleaser.

Perfect Pairings

These ribs are great on their own, but even better with the right sides. Here are a few suggestions that round out the meal:

If you’re hosting, consider adding Baked Beans, Potato Salad, or even a peach cobbler to finish the meal strong.

Storing and Reheating Leftovers

Got leftovers? (You probably won’t—but just in case.) Wrap the ribs tightly in foil or place them in an airtight container. Store in the fridge for up to 3 days.

To reheat, use your smoker or oven set to low heat (around 250°F). Add a little more glaze and wrap the ribs in foil to keep them moist. Heat until warmed through, and enjoy them all over again.

Equipment and Tools 

Campchef Woodwind Pro, Royal Oak Charcoal Pellets, Thermapen-One, High-temp gloves, Sheet pan

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