300˚F °F
2 hours and 30 minutes
1 Tbsp canola oil
3 Tbsp Head Country Original Championship Seasoning
2 racks baby back pork ribs*
2 peaches, peeled, pitted, and chopped
3 Tbsp bourbon
1 cup Head Country Original BBQ Sauce
Step 1. Preheat grill to medium heat, or 300˚F.
Step 2. Add peaches and bourbon to a blender or food processor. Process until the peaches are pureed. Combine the peach bourbon puree and BBQ sauce in a small bowl, whisking to combine. Set aside.
Step 3. Rub ribs with 1 Tbsp canola oil. Coat the racks of ribs evenly with Head Country Original Championship Seasoning.
Step 4. Place the racks of ribs bone side down over indirect heat. Cover and cook for 2 hours to 2 hours 15 minutes, turning over halfway through cooking.
Step 5. Increase the temperature to 375˚F (medium-high heat). Turn the ribs bone side down. Use a brush to brush 1/2 cup bourbon peach BBQ sauce on top of the ribs. Cover and cook for 10 to 15 minutes, basting them with the remaining sauce halfway through cooking.
Step 6. The ribs are done when they are 185˚F to 205˚F. The glaze should be charred in some spots.
Step 7. Let rest for 5 minutes before serving. Serve with additional BBQ sauce, as desired.
*ask your butcher to remove the silver skin for you! If you don’t, you can remove it yourself by using a sharp knife. Use the knife to release an edge, then use a paper towel to grip it (it’s slippery!) and pull it off.
