In Florida, it's always grilling season. The weather never gets cold enough to close up the grill. It's used year round, except during a hurricane. It does, however, becomes the main cooking source after a storm. This recipe takes advantage of fresh Georgia peaches, but during the off season you can use frozen.
1 rack of baby back ribs
2 tablespoons of your favorite rib rub
2 fresh peaches diced (about 1 cup)
1/2 teaspoon paprika
1 tablespoon Frank's Red Hot wing sauce
1 teaspoon minced garlic
1/4 cup Frank's Red Hot Sweet Chili sauce
1 teaspoon peach infused white balsamic vinegar
1 tablespoon olive oil
In a small sauce pan combine peaches, paprika, hot sauce, garlic, vinegar,olive oil and sweet chili sauce. Bring to a low boil, and cook until peaches start to break down. Blend well with an immersion blender. Allow to cool.
Rinse ribs and pat dry. Add rub, wrap ribs in plastic wrap, and refrigerate for an hour. Remove from refrigerator, let rest an hour, then place in smoker. Smoke over lump charcoal and peach hardwood chunks at 250 degrees until an internal temperature of 165 degrees, about four hours. Brush with peach glaze and smoke for 5 more minutes. Remove from heat and wrap in foil placing them
back on the smoker for another hour and a half, shooting for an internal temperature of 190 degrees. Remove the ribs, allowing them to rest for 1/2 hour. Remove from foil, slice, and plate.
Serve with more glaze on the side.
Note: On occasion, you will get peaches that aren't very flavourful. A few drops of LorAnn peach flavoring oil will help boast the flavor.