Are you looking for a unique rib recipe that’s full of Summer nostalgia? Try my Spicy Peach Ribs! These ribs are coated in a decadent blend of savory and fruity rubs, wrapped in a pineapple-infused butter bath, and glazed with a sweet sauce.
These ribs are fruity, juicy, and have just a little kick on the back end. They may be called Spicy Peach Ribs, but they’re mild enough that anyone can enjoy them! Serve these ribs poolside or for a Winter pick-me-up. Either way, you’ll be transported to a hot, tropical paradise!
These Spicy Peach Ribs cook hot and fast on the Traeger Timberline 1300. This created a rib with a gorgeous, crisp bark. I often like to add a juicy wrap when cooking at higher temperatures. This step is less time-consuming than injecting the meat but still gives it a well-rounded flavor profile.
Give this recipe a try, and let me know what you think!
The Ingredients
These Spicy Peach Ribs use a decadent blend of rubs and sauces to create one electrifying culinary experience. Here’s what you need to add to your shopping list. Keep in mind that you’ll have leftover rub for the next great recipe!
- Prairie Fresh Prime Baby Back Ribs. Pitmasters everywhere are raving about Prairie Fresh Ribs. These ribs are high-quality and turn out great every time. They require minimal trim work, which is ideal for chefs who just want to get things rolling!
- Mustard. Mustard is one of my favorite binders. It helps the seasonings stick, creates a delicious bark, and gives the meat a tasty twang. I use a smooth mustard like French’s to create an even texture.
- Heath Riles BBQ Beef Rub. This savory rub combines salt, pepper, chili powder, and paprika. It’s for more than just beef! It adds a burst of flavor to pork, seafood, vegetables, and chicken.
- Heath Riles BBQ Peach Rub. If you like sweet rubs with a hint of fruit, you’ll adore this one! Though this rub is sweet, it has a kick of heat on the back end. Use it on chicken, steak, and ribs. It’s just that good!
- Heath Riles BBQ Butter Bath & Wrap. My butter bath is a great shortcut ingredient that will save you so much time in the kitchen. All you do is combine it with water or juice and shake until smooth. It doesn’t get easier than that!
- Pineapple juice. I usually combine Heath Riles BBQ Butter Bath & Wrap with apple juice, but today I went with pineapple. This gave the Spicy Peach Ribs a tropical twist that’s perfect for lazy Summer days!
- Heath Riles BBQ Sweet BBQ Sauce. This BBQ sauce took over 10 years to develop. After a lot of tweaking, I found a winning combination! This ketchup-based sauce goes great on baked beans, beef, and chicken. Use it alone, or pair it with Heath Riles BBQ Tangy Vinegar BBQ Sauce.
- Checkered Pig Competition Sauce. I can’t get enough of this tasty comp sauce. It comes from a good buddy of mine and features a great blend of garlic, onion, and brown sugar. It tacks up to perfection on the Traeger Timberline 1300!
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 used a Traeger Timberline 1300 for this cook. This pit is incredible because you can use it to grill or smoke. The Traeger Timberline 1300 has many excellent features, like a pellet sensor, a super smoke button, and easy transportation.
- 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 Spicy Peach Ribs
You can find a detailed demonstration of this recipe in the video and recipe card. For now, here’s a quick rundown of how I pulled these decadent Spicy Peach Ribs together.
- Fire up the grill. I stoked the Traeger Timberline 1300 with Royal Oak Charcoal Hardwood pellets and fired it up to 300℉.
- Season the ribs. I removed the baby back ribs from their package and took off the membrane. My ribs were ready to go, so I didn’t do extra trim work. I laid the ribs on a metal baking sheet and rubbed a good layer of mustard over the top. Then, I added a good base layer of Heath Riles BBQ Beef Rub, followed by a dusting of Heath Riles BBQ Peach Rub. I turned the ribs over and repeated the process on the other side; then, I let the ribs sweat in for 15 minutes.
- Start cooking. I laid the ribs directly on the Traeger Timberline 1300’s grates and let it cook undisturbed for 1 ½ hours. Then, I spritzed the ribs with water to keep them nice and juicy. I closed the grill’s lid and let the ribs go for another 30 minutes.
- Wrap the ribs. While the ribs finished cooking, I made my wrap. I combined ¼ cup Heath Riles BBQ Butter Bath & Wrap with ¾ cup pineapple juice until smooth. This quantity covers one slab of ribs, so adjust the ingredients as needed! After a total cook time of 2 hours, I removed the ribs from the Traeger Timberline 1300 and laid them meat-side down on a double-lined sheet of foil. I poured the wrap mixture over the top and tightly wrapped the ribs. I set the wrapped ribs back on the pit and let them go for 45 minutes.
- Make the glaze. Once the ribs hit 203℉-208℉, I knew they were done. While the meat rested, I whipped up a BBQ sauce glaze. In a cast iron pan, I combined ½ a bottle of Heath Riles BBQ Sweet BBQ Sauce with ⅓ bottle of Checkered Pig Competition Sauce. This made enough glaze for 3 ribs. I let the glaze warm on the Traeger Timberline 1300 until the ingredients were homogenous.
- Glaze and set. I unwrapped the Spicy Peach Ribs and gently glazed them on both sides with my BBQ sauce mixture on both sides. I set the ribs back on the Traeger Timberline 1300 for 15 minutes to tack up. I let the ribs cool for a few minutes before digging in!
The Results
The Spicy Peach Ribs came off the pit as tender as could be. The tropical, sweet fruit notes paired beautifully with the savoriness of Heath Riles BBQ Beef Rub. These ribs have a little kick on the back end, giving them the perfect flavor profile. This is a recipe you’ll return to again and again!
Serving Suggestions for Spicy Peach Ribs
Serve these Spicy Peach Ribs on their own or add a side of Smoked Brisket Baked Beans and an ice-cold beer.
Storing Leftovers
You can store leftovers in the refrigerator for up to 4 days or freeze them for up to 4 months. If freezing, you may have to add additional glaze.
Equipment and Tools
Traeger Timberline 1300, 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, Thermoworks Thermapen One
