If you’re looking to take your summer barbecues up a notch, you’ve got to try my Peach Cobbler Style Ribs. These ribs will be the star of the show, and their uniqueness will make them unforgettable. This recipe combines savory garlic, pepper, and smoke notes with sweet, sticky peach preserves. A hint of brown sugar and cinnamon takes them to a whole new level! When you smell them, you’ll swear you were standing in front of a peach cobbler. 

These ribs were cooked low and slow on the Traeger Ironwood XL, giving them that ideal infusion of smoky goodness. The ribs had a beautiful golden crust topped with the perfect tacky glaze. The meat was melt-in-your-mouth tender and full of flavor. I pulled out all the stops for these low and slow ribs, including a wrap made with Heath Riles BBQ Brown Sugar Honey Habanero Glaze and peach pie filling! If you’re looking for a culinary adventure, bookmark this recipe. It’s perfect for any picnic, summer gathering, or game day. 

Peach Cobbler Style Ribs | Heath Riles BBQ

There’s nothing better than seeing your great ideas come to life in the kitchen. I love taking flavors that I love in other food genres (like dessert!) and seeing how they translate into savory entrees. These ribs may use unusual ingredients, but everything balances out! If you want more dessert-inspired ribs, try my Apple Pie Ribs. 

The Ingredients

Here are a few delicious ingredients used to make these Peach Cobbler Style Ribs. 

Heath Riles BBQ Garlic Jalapeńo Rub. If I were to recommend one of my products to a beginner, it would be this one. This AP rub contains a great mix of hot peppers, garlic, salt, and pepper. It goes great with ribs, veggies, roasts, chicken, and popcorn. 

Heath Riles BBQ Peach Rub. This rub will instantly make you think of juicy Georgia peaches. It’s not all sugar, though; there’s plenty of spice on the back end! Use it to season chicken breasts, pulled pork, ribs, or steak. 

Heath Riles BBQ Brown Sugar Honey Habanero Glaze. I created my line of glazes to give roasts and ribs a delicious sheen..and an even better texture! This glaze gives you all the flavors of honey without any of the char you get from the real deal.

Heath Riles BBQ Competition BBQ Sauce. This decadent sauce was created with my good buddies from Checkered Pig. It was a huge part of my first-place rib victory in the 2022 AND 2024 Memphis in May World Championship BBQ Cooking Contest. I love using the sauce alone, but you can also combine it with a sweet sauce for a fun twist. 

The Smoker Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section. 

• Pellet grill/smoker. I cooked these Apple Pie Ribs on the Traeger Ironwood XL. This pit is incredible because you can use it to grill or smoke. The Traeger Ironwood XL has many excellent features, like a pellet sensor, a super smoke button, and easy transportation. 

You can’t go wrong with the Traeger Ironwood XL if you cook large quantities of food. It’s roomy without taking up your entire patio and ultra-durable, lasting for years!

• Pellets. I stoked the pit with Royal Oak Charcoal Hardwood Pellets. I love this brand because you get clean smoke with no fillers. It gives the ribs a rich, deep flavor that tastes authentic. 

The Process for Making Peach Cobbler Style Ribs

The recipe card and video give a detailed demonstration of this recipe. For now, here’s a quick rundown of how I pulled these Peach Cobbler Style Ribs together. 

1. Fire up the pit. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to 250℉.
2. Trim the ribs. I removed the ribs from their packaging and trimmed them to my liking, removing fat pockets, membranes, stray pieces of bone, and gristle. I also patted the ribs down, which helps the seasonings stick, even without a binder. To learn more about my foolproof method for trimming ribs, check out this post. 
3. Add seasoning. I spritzed the ribs with water and laid down a good base coat of Heath Riles BBQ Garlic Jalapeńo Rub, followed by a dusting of Heath Riles BBQ Peach Rub. I flipped the ribs and repeated the process on the other side. I let the ribs sweat in for 15 minutes before smoking. 
4. Start smoking. I laid the Peach Cobbler Style Ribs on the Traeger Ironwood XL and let them smoke for 2 ½ hours, spritzing at the halfway mark. At this point, the ribs were 160℉.
5. Wrap the ribs. I double-lined a baking tray with aluminum foil and spread peach pie filling. I topped the filling with Heath Riles BBQ Peach Rub, cinnamon sugar, and Heath Riles BBQ Brown Sugar Honey Habanero Glaze. Then, I set the ribs over the top and repeated the process on the back of the ribs. 
6. Finish smoking. I placed the wrapped ribs back on the Traeger Ironwood XL and let them smoke for 2 hours and 15 minutes. When the bones of the ribs started to poke through, I knew they were ready to be glazed. I took the Peach Cobbler Style Ribs off the pit and let them rest for 30 minutes while I prepped my glaze. 
7. Make the glaze. To make the glaze, I combined the peach preserves, Heath Riles BBQ Competition BBQ Sauce, and Heath Riles BBQ Brown Sugar Honey Habanero Glaze in a small cast iron skillet. I let the glaze warm on the Traeger Ironwood XL while the ribs rested. 
8. Glaze the ribs. I brushed the glaze on both sides of the ribs, dusted them with Heath Riles BBQ Peach Rub, and set them back on the grill to tack up for 15 minutes. I took the ribs off the Traeger Ironwood XL and let them cool before digging in. 

The Results

These Peach Cobbler Style Ribs had me speechless! The peach jelly with Heath Riles BBQ Brown Sugar Honey Habanero Glaze created the perfect infusion of flavor. The ribs were tender, succulent, and had just the right amount of sweetness. 

Serving Suggestions for Peach Cobbler Style Ribs

Serve these Peach Cobbler Style Ribs on their own or add a side of Smoked Brisket Baked Beans and crusty bread.

Storing Leftovers

Leftover ribs can be stored in the fridge for up to four days or frozen for up to five months. If reheating from frozen, add additional glaze. 

Equipment and Tools

Traeger Ironwood XL, Royal Oak Charcoal Hardwood pellets, disposable cutting board, Heath Riles Heat Resistant BBQ Gloves, aluminum foil, cast iron pan, spray bottle, metal sheet pan, ThermoWorks Hi-Temp Silicone Brush, Victorinox Fribrox Pro Chef’s Knife, metal tongs.