Recipe for Smoky Ribs & Wings on the BBQ with Peach Bourbon BBQ Sauce
This recipe for Smoky Ribs and Wings on the BBQ is perfect when paired with an easy homemade Peach Bourbon BBQ Sauce. The sweet and smoky sauce is an ideal addition to smoked ribs, and, with a little something extra, it’s a great sauce for wings too. A recipe using a gas grill? You must be wondering how to smoke on a gas grill. It’s super easy. Using a Napoleon PRO Stainless Steel Smoker Pipe or the Stainless Steel Smoker Box, you can turn your gas grill into a smoker. Make this easy recipe on the weekends for some nice, down-home, Kansas City Style barbecue. This recipe can serve two as a meal or four as an appetizer.
- 2 pkg (1 rack) Pork Back Ribs
- 1 pkg (11 wings) Chicken Wings
- ¼ cup Bone Dust BBQ Seasoning (divided)
- 2 tbsp. Brown Sugar
- 1pkg Whiskey Barrel Chips
Peach Bourbon BBQ Sauce Ingredients
- 1½ cups ketchup
- ½ cup molasses
- 2 tbsp. cider vinegar
- 3 tbsp. honey
- ¼ cup bourbon
- 1 clove garlic, minced
- 2 small peaches, peeled and diced
Peach Bourbon Wing Sauce Ingredients
- ¾ cup Peach Bourbon BBQ Sauce
- 3 tbsp. butter
- 2+ tbsp. hot sauce (Franks, Sriracha, etc.)
Divide the bone dust between two bowls. Add the brown sugar to one of the bowls, mixing thoroughly. Toss the wings in 2 tbsp. of bone dust, rub the ribs with the bone dust and sugar mixture. You can set them in the fridge to marinate overnight or get cooking right away, that is up to you.
Soak a few handfuls of Napoleon’s Whiskey Barrel Chips.
Remove one set of cooking grids from your grill and place a Smoker Pipe or Smoker Box filled with soaked chips onto the sear plates. Light the burners below the smoker accessory and preheat the grill to about 225°F.
Fill a Rotisserie Grill Basket with the seasoned chicken wings and arrange the basket to be over the lit burners on the grill. Place the seasoned ribs onto the cooking grids over the unlit burners. Turn on the rotisserie and allow the ribs and wings to cook for up to 2 hours or until the wings are cooked through to 165°F, and the ribs are between 175°F and 195°F.
While the meat is smoking, make the BBQ sauce. Combine the ketchup, molasses, vinegar, honey, bourbon, garlic, and peaches. Bring to a gentle simmer until the peaches are soft. Use a blender or immersion blender to make the sauce smooth.
For the Peach Bourbon Wing Sauce, divide the sauce in half and return one half to the heat. Add the hot sauce (to taste) and melt the butter in. Remove from heat.
The Finishing Touches
Remove the ribs and wings from the grill. Using heat resistant BBQ gloves, remove the smoker accessory, and replace the cooking grids. Turn the grill up and light the remaining burners, preheating your grill to 375°F or medium-high.
Return the ribs to the hot grill and baste well with the peach bourbon BBQ sauce. Flip and baste several times so that the sauce caramelizes onto the ribs.
*Optional* Toss the wings with most of the peach bourbon wing sauce with the butter and hot sauce in it and return the saucy wings to the grill to caramelize with the sauce on them. When they’re super hot and crispy, toss them with the remaining sauce.
Slice the ribs and serve the wings and ribs together for a fantastic appetizer or a main course for two.
Time To Enjoy
What a fantastic way to spend an evening watching your favorite sports or movie. This recipe for Smoky Ribs and Wings on the BBQ was delightful. Using seasonal fruit to bring this unique recipe to life, really brings out the pork flavor and compliments the chicken nicely.