1. Prepare wood chips by folding them into aluminum foil to form a packet, cut slits into the top of the foil to vent the smoke. Place the packet to a far side between the grill grate and burner. Preheat and prepare the grill on high heat. Close cover and heat grill until wood packet starts to smoke.
2. Salt and pepper pork ribs on both sides.
3. Reduce heat to medium-high, generously oil grades and grill pork ribs until browned on both sides. Shut off all burners except for the burner under the foil packet; turn that burner to low. Move pork ribs to the cooler side of the grill. Close cover and smoke for 1 ½ to 2 hours.

Directions for Glaze

1. Peel the peach, remove the pit, place it a medium size saucepan and mash it using a fork. Stir in the whiskey, brown sugar, and chili powder. Bring mixture to a boil, reduce heat to medium-high and continue cooking until mixture is reduced to a light syrup texture. Remove 1/3 cup and set aside for dipping sauce.
2. Turn all burners on, increase grills heat to medium, and brush the chops with the glaze, turning as needed. Cook to an internal temperature of at least 145F and glaze is used up. (about 15 minutes)
3. Serve with the reserved dipping sauce.