If you love sweet, smoky, fall-off-the-bone ribs, you have to try these Smoked Peach Barbecue Baby Back Ribs. They’re slow-smoked on the Traeger or your pellet grill of choice, slathered in a buttery peach glaze, and melt-in-your-mouth tender.
Sweet, smoky, and ridiculously tender!
Scroll to the bottom of the page for a printable recipe…
Extra tips
- Don’t skip trimming the silver skin—it stops the ribs from getting tender.
- Remember to spritz—this keeps them juicy.
- Optional – after smoking the ribs, pop them in a cooler (wrapped in foil), to stay warm and tenderize them even more.
Ingredients
- 2 racks of baby back ribs (silver skin trimmed)
- 3 tablespoons mustard for binder
- 3 tablespoons of your favorite barbecue seasoning
- ½ cup apple cider vinegar (for spritzing)
For wrapping the ribs
- 6 tablespoons Bonnie Maman peach preserves
- 2 tablespoons brown sugar
- 4 tablespoons butter (sliced)
For the peach BBQ glaze
- 2 tablespoons Bonnie Maman peach preserves
- 2 tablespoons barbecue sauce
Looking for your next thing to smoke? This smoked spaghetti squash is so tasty!
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How to make smoked peach ribs on the Traeger
The gist: Baby back ribs get slow-smoked, spritzed with apple cider vinegar for juiciness, and wrapped with butter, brown sugar, and peach preserves. A quick glaze at the end locks in that sticky, smoky goodness.
Step 1 – Prep ribs
- Trim the silver skin off the baby back ribs and pat them dry with a paper towel.
- Rub mustard all over the ribs as a binder, then generously coat with your favorite barbecue seasoning.
Step 2 – Smoke ribs
- Preheat your Traeger or pellet grill to 300°F.
- Place the ribs directly on the smoker racks and use a wireless thermometer or probe to monitor the internal temperature.
Step 3 – Spritz as they smoke
Fill a spray bottle with apple cider vinegar and spritz the ribs every half hour during the cooking process.
Step 4 – Wrap ribs
- Once the ribs reach an internal temperature of 150-160°F (about 2-3 hours of smoke time), wrap them in foil to speed up cooking and tenderize them.
- Lay a large piece of foil down and place the partially smoked ribs on top.
- Spread peach preserves over each rack, then sprinkle with brown sugar and add sliced butter on top.
- Secure the foil tightly around the ribs, ensuring the seams are sealed, and return them to the grill.
Step 5 – Glaze ribs
- For the glaze, mix peach preserves with barbecue sauce.
- When the ribs reach an internal temperature of 190°F, unwrap them and brush the glaze on top.
- Continue smoking with the foil open until they reach 200°F for extra tenderness.
Step 6 – Finish ribs
- After removing the ribs from the grill, let them rest in a cooler for about an hour to retain their juiciness.
- Slice and serve the perfectly smoked peach barbecue baby back ribs, enjoying the sweet and smoky flavors.
De-licious!
Try this for a side – smoked brussels sprouts…
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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Happy cooking ~ Jenna
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Juicy Smoked Peach BBQ Ribs on the Traeger
Video
Ingredients
Ingredients
- 2 racks of baby back ribs silver skin trimmed
- 3 tablespoons mustard for binder
- 3 tablespoons of your favorite barbecue seasoning
- ½ cup apple cider vinegar for spritzing
For wrapping the ribs
- 6 tablespoons Bonnie Maman peach preserves
- 2 tablespoons brown sugar
- 4 tablespoons butter sliced
For the peach BBQ glaze
- 2 tablespoons Bonnie Maman peach preserves
- 2 tablespoons barbecue sauce
Instructions
- Trim the silver skin off the baby back ribs and pat them dry with a paper towel. Rub mustard all over the ribs as a binder, then generously coat with your favorite barbecue seasoning.
- Preheat your Traeger or pellet grill to 300°F. Place the ribs directly on the smoker racks and use a wireless thermometer or probe to monitor the internal temperature.
- Fill a spray bottle with apple cider vinegar and spritz the ribs every half hour during the cooking process.
- Once the ribs reach an internal temperature of 150-160°F (about 2-3 hours of smoke time), wrap them in foil to speed up cooking and tenderize them. Lay a large piece of foil down and place the partially smoked ribs on top. Spread peach preserves over each rack, then sprinkle with brown sugar and add sliced butter on top. Secure the foil tightly around the ribs, ensuring the seams are sealed, and return them to the grill.
- For the glaze, mix peach preserves with barbecue sauce. When the ribs reach an internal temperature of 190°F, unwrap them and brush the glaze on top. Continue smoking with the foil open until they reach 200°F for extra tenderness.
- After removing the ribs from the grill, let them rest in a cooler for about an hour to retain their juiciness.
- Slice and serve the perfectly smoked peach barbecue baby back ribs, enjoying the sweet and smoky flavors.
Mike V says
Peach ribs sounded really interesting and I’m new to the Traeger world so I gave this a try. Super easy and came out AMAZING! I followed the video and didn’t perfectly measure things (except the 1 to 1 ratio of bbq sauce and jam – I used Sweet Baby Ray’s original) and was shocked at how good they came out. The whole family enjoyed them – even the 11 year olds who never eat ribs. This is my new go-to rib recipe.