Start by removing the membrane from the back of the ribs. Use a paper towel to help you do this. Use mustard or olive oil to act as a binder for the rub to stick to the meat. Liberally apply the pork rub to the meat and let it sit out at room temperature while you prepare your smoker to 250 degrees.
Once the smoker is up to temperature, smoke the ribs for 3 hours over your preferred wood. I used Cowboy Charcoal Applewood Pellets on the Traeger. Every 30 – 45 minutes, spray the ribs with apple juice or apple cider vinegar to keep them moist.
After three hours, lay out two sheets of aluminum foil. Prepare a bed of butter, brown sugar, and honey on the bottom and lay your ribs over the bed. Add more honey, butter, and brown sugar to the top as well as a spray of apple juice.
After 1.5-2 hours wrapped up, remove the ribs from the foil and place on the smoker. Reserve the liquid from the inside of the aluminum foil. Mix in the BBQ sauce, peaches, and sliced habaneros with the juice from the aluminum foil to create a glaze and glaze the ribs. Let the glaze set on the ribs for 15-20 minutes and remove.