Peach Preserve Glazed Salt & Pepper Ribs

1. Season slabs of ribs generously with Ancient Kosher Sea Salt and lots of fine black pepper.
2. Smoke the ribs at 225F. Spritz the ribs every half hour with peach nectar until the internal temperature reaches 170F.
3. Wrap the ribs neatly with aluminum foil.
4. To each foil package, add 1/2 cup of peach preserves and 1/2 cup of peach nectar.
5. Return the wrapped ribs to the grill until the finished internal temperature is 202-204F.
6. Rest the ribs for 10 minutes.
7. Slice the ribs and drizzle with the remaining peach juices from the foil packages.