Tender baby back ribs wrapped in butter at the halfway point, then finished with a sweet and tangy homemade peach glaze that caramelizes beautifully on the smoker. The combination of peach jam, honey, Dijon mustard, and apple cider vinegar creates a glaze that's fruity, sticky, and just the right amount of bold. A guaranteed showstopper for any backyard cookout.
Ingredients
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Peach Glaze
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Ribs
Instructions
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01
Preheat your Masterbuilt Gravity XT, or similar, to 250°F and allow it to fully come to temperature before adding the ribs.
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02
Remove any loose bones from the ends of the rack and trim off any hard fat. Flip the ribs over and remove the membrane from the bone side. A clean, well-trimmed rack cooks more evenly and takes on seasoning and smoke more effectively.
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03
Coat the ribs thoroughly with hot sauce as a binder, making sure every surface is covered. Generously apply your favorite BBQ rub over the entire rack. Let the seasoned ribs sit for 15–20 minutes so the rub can sweat into the meat before going on the smoker.
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04
Place the ribs on the smoker bone side down. After 45 minutes to 1 hour, once the seasoning has dried and set, spritz the ribs with water, apple juice, or apple cider vinegar. Close the lid and continue cooking for another hour.
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05
While the ribs are smoking, combine all glaze ingredients in a small saucepan over medium heat. Stir well and simmer for 5–8 minutes until the sugar has dissolved and the glaze has thickened slightly. Remove from heat and set aside.
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06
Remove the ribs from the smoker and place them on a double layer of aluminum foil. Add the butter on top of the ribs, then wrap the foil tightly around the rack. Return the wrapped ribs to the smoker and cook for 1 hour. The butter and steam inside the foil will push the ribs over the finish line on tenderness.
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07
Remove the ribs from the foil and place them back on the smoker. Liberally apply the peach glaze over the entire rack. Allow it to tack up and caramelize for a few minutes, then apply a second coat. The double application is what creates that deep, sticky, glossy finish.
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08
Remove the ribs from the smoker and let them rest for 15 minutes. Slice between the bones and serve immediately.
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09
Pitmaster Tip: Apply the peach glaze in two coats and give it time to tack up between each application. The first coat soaks in and flavors the bark, the second coat sits on top and creates that glossy, caramelized finish that makes these ribs look as good as they taste. Don't rush it.
