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Peach Whiskey Ribs

Sweet summer peaches are now in season and it’s also the BBQ season, add some of Tennessee’s favorite and this sweet, smokey and spicy recipe will make you the star of the next summer party.


2 racks of Baby Back Ribs

GMG Pork Rub


3 peaches

2 tablespoons of apple cider vinegar

1 6oz of peach nectar

1 chipotle pepper in adobo sauce

1/4 cup of honey whiskey

2/3 cup of brown sugar

3 tsp of salt

1tsp of black pepper

1 tablespoon of honey

1 tsp of garlic powder

1 tablespoon of butter



Start by peeling and removing the pit of the peaches, then place on the GMG set at 400f. IMG_7006Grill on 1 side for 7 min, remove and place in a stock pot along with other sauce ingredients. IMG_7008Bring to a boil on the stove and let cool, place the mix in a blender and blend until it has a smooth texture. Return to the stock pot and simmer on low.IMG_7012

Season the ribs with a heavy coat of GMG pork rub and place on a GMG set at 250f using GMGs Fruitwood Blend Pellets. IMG_7005Cook for 2 hours, at the 2 hour mark use squeeze butter to baste the ribs. IMG_7021Continue to cook for another 2-3 hours or until the bones begin to pull away from the meat and ribs are tender when poked with a toothpick. Apply peach glaze and continue to cook for 7 min before applying a second coat of glaze. Continue to cook for 10 min to set the glaze. Enjoy!



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  • cooking baby backs for 3hrs at 225,then foil wrapping for 2 hrs same temp and then putting bbq sauce on and grilling for an add hour.can not seem to get these ribs tender,and the meat will not pull back from the bone.Andy or anybody else got any thoughts

    avatar Tim Blackburn September 5, 2016 5:52 pm Reply
    • try bumping your temperature up to 250f. that should do the trick some ribs are just thicker than others

      avatar Andy December 31, 2016 4:42 pm Reply

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