Why it works
The dry rub creates a textured bark that locks in smoke flavor while the meat tenderizes. The peach-bourbon glaze adds sweet-savory depth without overpowering the smoke. Finishing hot ensures the glaze caramelizes for a glossy, sticky exterior.
This cook is built for intermediate pitmasters running a smoker setup, but the real win is that the method stays adaptable if your fire drifts or your timing gets crowded.
- Remove the membrane from the underside of each rack by sliding a knife underneath and peeling it away. Pat ribs dry with paper towels.
- Combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl. Mix until evenly distributed.
- Coat both sides of each rack generously with the dry rub, pressing gently so it adheres. Let sit at room temperature for 30 minutes while you prep the smoker.
- Light the smoker and bring pit temperature to 225°F. Add wood chips or chunks to the firebox or smoker box. Maintain consistent temperature throughout the cook.
- Place ribs bone-side down on the grates, away from direct heat. Smoke for 4 to 4.5 hours without opening the lid unnecessarily. Ribs should pull back from the bones and bend easily.
- While ribs smoke, combine peach preserves, bourbon, apple cider vinegar, Dijon mustard, and butter in a saucepan over medium-low heat. Stir until smooth and combined. Keep warm.
- During the final 30 minutes of smoking, increase pit temperature to 275°F. Brush the glaze generously onto the ribs every 10 minutes, building layers for a thick, caramelized finish.
- Remove ribs from smoker and rest for 5 minutes. Slice between the bones and transfer to a serving platter. Brush any remaining glaze over the top.