Smoked Party Ribs with Peach Wood and Tangy BBQ Sauce

Smoked Party Ribs with Peach Wood and Tangy BBQ Sauce 🍃🍖

Smoking ribs is an art that combines patience, technique, and bold flavors to create a dish that’s as impressive as it is delicious. In this recipe, we focus on spare ribs—prized for their rich fat content and hearty meatiness—slow-smoked to perfection with peach wood chunks for a sweet, mild smokiness that complements the pork beautifully. By spritzing with apple cider vinegar and glazing with our homemade BBQ sauce, you’ll achieve tender, juicy ribs with a caramelized bark that will have everyone asking for seconds.

Why You’ll Love This Recipe:

This method balances tenderness, smoky depth, and a sticky-sweet glaze that elevates your ribs from good to unforgettable. The combination of peach wood smoke, spritzed apple cider vinegar, and a homemade BBQ sauce creates layers of flavor that are both complex and crowd-pleasing. Perfect for backyard gatherings or special occasions!

Ingredients:

For the Ribs:

Spare ribs, patted dry
Peach wood chunks (for smoking)
Apple cider vinegar (for spritzing)

For the BBQ Sauce:

1 cup ketchup
½ cup honey
⅓ cup brown sugar
½ cup peach preservative (or peach jam/juice for a fruity note)
2 tablespoons apple cider vinegar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon black pepper
2 teaspoons cayenne (adjust to taste)
2 teaspoons kosher salt
5–6 tablespoons unsalted butter

Other Tools Needed:

Aluminum foil

Instructions:

Step 1: Prepare the Ribs

Pat the spare ribs dry with paper towels to remove excess moisture, which helps develop a better bark during smoking.
Slice the ribs into individual servings if desired, leaving the membrane intact to help retain juices during the cooking process.

Step 2: Set Up Your Smoker

Preheat your smoker to 250°F (120°C) .
Add peach wood chunks to the smoker to introduce a sweet, fruity smokiness that pairs perfectly with the pork.

Step 3: Start Smoking

Place the ribs bone-side up on a wire rack inside the smoker. Ensure there’s enough space between each rib for even heat circulation.
Begin smoking the ribs, maintaining a consistent temperature of 250°F (120°C) .

Step 4: Spritz with Apple Cider Vinegar

After about 2 hours , start spritzing the ribs lightly with apple cider vinegar every 30–45 minutes. This keeps the meat moist while adding a subtle tanginess that enhances the overall flavor profile.

Step 5: Wrap in Foil (The Texas Crutch)

At around 4 hours , wrap the ribs tightly in aluminum foil. Add about ¼ cup of the prepared BBQ sauce to each package before sealing. This step speeds up the cooking process and infuses the ribs with extra flavor.
Return the wrapped ribs to the smoker for another 1–1.5 hours .

Step 6: Unwrap and Finish

Remove the ribs from the foil and return them to the smoker for an additional 1–2 hours , unwrapped. This allows the exterior to develop a beautiful bark and reabsorb some of the smoky goodness.
During the final hour, brush the ribs generously with the remaining BBQ sauce every 20–30 minutes to create a glossy, caramelized finish.

Step 7: Rest and Serve

Once the internal temperature reaches 195–203°F (90–95°C) , remove the ribs from the smoker and let them rest for 10–15 minutes under loose foil.
Slice the ribs apart and serve alongside extra BBQ sauce for dipping. Garnish with fresh herbs like parsley or thyme if desired.

Make the BBQ Sauce:

In a medium saucepan, combine the ketchup, honey, brown sugar, peach preservative, apple cider vinegar, garlic powder, onion powder, black pepper, cayenne, kosher salt, and butter.
Stir well over medium heat until the butter melts and all ingredients are fully combined.
Reduce the heat to low and simmer for 15–20 minutes , stirring occasionally, until the sauce thickens slightly and develops a rich, glossy consistency.
Taste and adjust seasoning as needed. Set aside half of the sauce for wrapping the ribs in foil and use the rest for basting and serving.

Tips for Success:

Membrane Intact: Leaving the membrane on ensures the ribs stay juicier throughout the smoking process. If you prefer a crispier texture, you can remove it before starting, but keeping it adds moisture.
Peach Wood Magic: Peach wood provides a delicate, fruity smoke that won’t overpower the natural flavors of the pork. Avoid strong woods like mesquite or hickory here—they might be too intense.
Spritz Consistently: Regularly spritzing with apple cider vinegar not only keeps the ribs moist but also aids in developing a flavorful bark.
Texas Crutch Technique: Wrapping the ribs in foil halfway through locks in moisture and speeds up the cooking process without drying out the meat.

Why It’s Perfect for Any Gathering:

These smoked party ribs are sure to steal the show at any event. The balance of tender, fall-off-the-bone meat, a hint of tangy sweetness from the BBQ sauce, and the gentle fruitiness of peach wood smoke makes for a truly unforgettable experience. Whether served at a family barbecue or a casual get-together, these ribs promise to leave guests raving long after the meal is done.

So fire up your smoker, gather your friends and family, and enjoy the satisfaction of creating perfectly smoked, succulent ribs that embody the essence of slow-cooked perfection! 🍴🔥