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Whisk together sugar, 1/2 cup peach preserves, ketchup, chili sauce, vinegar, Worcestershire, 1 tsp. salt, molasses, chile powder, and tomatoes in a 4-qt. saucepan and bring to a simmer over medium heat; cook, stirring, until thickened, about 30 minutes. Transfer to a blender and puree; pour into a bowl and stir in remaining preserves; chill. 2. Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor). Combine remaining salt with pepper and cayenne in a bowl, and rub over prime rib. Place prime rib, fat side up, on grill grate. Maintaining a temperature of 225°-275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook until a thermometer inserted in the center reads 130°, 4/4-5 hours for medium-rare. Remove prime rib from grill and let rest, loosely covered with foil, for 20 minutes before slicing. Serve with sauce on the side.
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Ground smoked jalapeño — rubs, aioli, mac and cheese, sauces
Smoked jalapeño in tomato sauce — instant smoky depth
Smaller smoked jalapeño — fruitier, less smoky than chipotle meco
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating