Step 1

Pat the beef dino ribs dry and remove any silver skin. Use a sharp knife to trim away any unwanted parts, leaving a thin layer of fat for flavor. Score the membrane on the back of the ribs.

Step 2

Apply a layer of yellow mustard as a binder on both sides of the ribs. Generously coat the meat side with Kinders Bourbon Peach Rub. Place the ribs in the refrigerator to chill.

Step 3

Fill the hopper of your Ninja Woodfire Grill with charcoal pellets, ensuring it’s almost overflowing. Set the grill to the smoker setting at 145°F (63°C) and smoke the ribs for 1 hour.

Step 4

Smoke the peach halves for added flavor, then blend them with brown sugar, butter, bourbon, apple cider vinegar, ketchup, and smoked paprika. Simmer the mixture for 20-25 minutes until it thickens, then blend until smooth.

Step 5

After the initial smoking, increase the grill temperature to 250°F (121°C) and cook the ribs until they reach an internal temperature of 167°F (75°C). If short on time, raise the temperature to 275°F (135°C) to speed up the process.

Step 6

Once the ribs reach the desired temperature, wrap them in tin foil and continue cooking until they are tender. This may take another 1-3 hours.

Step 7

Let the ribs rest for 15 minutes after removing them from the grill. Slice and serve with the homemade BBQ sauce.