Georgia Smoked Pork Ribs with Peach Glaze

Introduction

Nothing captures the essence of Southern BBQ quite like smoked pork ribs with a rich peach glaze. Using the Arteflame grill, we bring out the best flavors by searing the ribs at 1,000°F on the center grate before slowly finishing them on the flat griddle cooktop. This method locks in juices and enhances the smoky sweetness of the peach glaze, creating a mouthwatering dish perfect for any cookout.

Ingredients

• 2 racks of St. Louis-style pork ribs
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1/2 tbsp onion powder
• 1/4 cup unsalted butter
• 2 cups peach preserves
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp cayenne pepper

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil onto three paper napkins and place them in the center of the grill.
2. Stack firewood on top of the napkins and light them.
3. Let the fire burn for about 20 minutes until the grill reaches optimal cooking temperature.

Step 2: Prepare the ribs

1. Pat the ribs dry with a paper towel.
2. Mix salt, pepper, paprika, garlic powder, and onion powder.
3. Generously season both sides of the ribs with the spice mixture.

Step 3: Sear the ribs

1. Place the ribs on the center grill grate for 2-3 minutes per side to get a good sear.
2. Once seared, move the ribs to the outer flat griddle cooktop.

Step 4: Cook the ribs slowly

1. Melt butter on the griddle near the ribs.
2. Place the ribs in the melted butter, turning occasionally to coat.
3. Let the ribs cook for about 90 minutes, rotating them occasionally.

Step 5: Prepare the peach glaze

1. On the flat cooktop, gently warm peach preserves.
2. Stir in apple cider vinegar, Dijon mustard, and cayenne pepper to create a smooth glaze.
3. Let the glaze simmer until thick.

Step 6: Baste the ribs

1. Brush the peach glaze all over the ribs during the last 15 minutes of cooking.
2. Continue turning and basting for even caramelization.

Step 7: Rest and serve

1. Remove the ribs from the grill when their internal temperature is 195°F.
2. Let them rest for 10-15 minutes before slicing.
3. Serve with extra peach glaze.

Tips

• Start with high-quality ribs for the best flavor.
• Keep the ribs moving on the cooktop to prevent excessive charring.
• Use real hardwood firewood for authentic smoke flavor.
• Resting allows juices to redistribute for maximum tenderness.
• Adjust the level of cayenne pepper to your heat preference.

Variations

• Spicy Honey Glaze: Substitute peach preserves with honey and add extra cayenne.
• Bourbon Peach Glaze: Add 2 tbsp bourbon to the peach glaze.
• Maple Chipotle Glaze: Use maple syrup instead of peach preserves and add smoked chipotle powder.
• Tangy Mustard Glaze: Use a mustard-based BBQ sauce instead of the peach glaze.
• Carolina-Style Vinegar Glaze: Replace peach preserves with apple cider vinegar and brown sugar.

Best pairings

• Grilled corn on the cob with butter
• Smoky baked beans
• Southern coleslaw
• Grilled peaches with cinnamon
• Classic cornbread
• Sweet iced tea

Conclusion

These Georgia Smoked Pork Ribs with Peach Glaze deliver the perfect balance of smoke, sweet, and spice. The Arteflame grill enhances the flavors, ensuring a caramelized exterior and juicy inside. Try this recipe for a true Southern barbecue experience.