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.

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.

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.

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.

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.

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.

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