Neely's Ribs with Peach BBQ Sauce

By pavaldez

Ingredients

• Peach Dry Rub:
• 2 tablespoons kosher salt
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon ancho chili powder
• 1 tablespoon dark brown sugar
• 2 (3-pound) slabs pork spare ribs
• Hickory chips, saturated
• Charcoal briquettes, saturated
• Gina's Peach BBQ sauce, recipe follows

Details

Servings 4

Preparation

Step 1

For the dry rub:

Add the ingredients to a bowl and stir until thoroughly incorporated. Keep the rub in an airtight container for up to 6 months.


Chef's Note: Reserve 1 tablespoon for Gina's Peach BBQ Sauce.


Rinse and dry the ribs. Put them on a clean cutting board and pull off the thin fatty skins that line the underside of the ribs. Trim the ribs of all excess fat. Liberally season each side with the peach rub and wrap the ribs in plastic. Refrigerate for at least 8 hours so the flavors can permeate the meat.


Fill a grill with the chips and briquettes and preheat them to 250 degrees F.


Put the ribs, meatier side down, over indirect heat and cook for 3 hours with the grill cover down. Turn the slabs and cook until the ribs bend easily, about 1 hour. At this point, remove them from the grill. Sprinkle the slabs with some additional peach rub and slice it into portions. Cut each slab into individual ribs and coat with some of Gina's Peach BBQ Sauce. Arrange on a serving platter and serve.