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1
For the dry rub: Add the salt, paprika, chile powder, garlic powder and brown sugar to a bowl and stir until thoroughly incorporated.
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2
Keep the rub in an airtight container for up to 6 months.
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3
For the ribs: Rinse and dry the ribs.
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4
Put them on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs.
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5
Trim the ribs of all excess fat.
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6
Reserve 2 tablespoons peach rub (1 for ribs and 1 for sauce), then liberally sprinkle each side with the remaining rub and wrap the ribs in plastic.
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7
Refrigerate for at least 8 hours so the flavors can permeate the meat.
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8
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.
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9
Turn the slabs and cook until the ribs bend easily, about 1 hour.
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10
At this point, remove them from the grill.
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11
Sprinkle the slabs with 1 tablespoon reserved peach rub and slice it into portions.
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12
Cut each slab into individual ribs and coat with Gina's Peach BBQ Sauce.
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13
Arrange on a serving platter and serve.
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14
Melt the butter in a large saucepan over medium heat.
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15
Add the garlic and shallots and saute until tender, about 3 minutes.
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16
Season with salt, pepper and peach rub.
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17
Stir with a wooden spoon until fragrant.
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18
Stir in the ketchup, peach nectar, apple cider vinegar, mustard, Worcestershire and lemon juice.
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19
Bring the ingredients to a boil, and then reduce the heat to a simmer.
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20
Let cook until thickened, about 30 minutes, stirring occasionally.
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21
Adjust the seasonings if necessary, and enjoy.
