Place ribs of top of the foil, and pat them down with the dry rub, then pour the unreserved portion of the peach jam/juice mixture over the dry rub.
Cover tightly with the aluminum foil and place in a glass dish. Refrigerate for about 4 hours.
Preheat oven to 300'F. Remove ribs from the refrigerator and let then come to room temperature.
Place the foil package containing the ribs on a baking sheet with sides and cook for about two hours.
Light the grill and let it get to a temperature of about 400'F.
Brush ribs on both sides with the sauce before grilling. Grill the ribs for about 4-5 minutes on each side over indirect heat.
Transfer ribs to a platter, and cover them with foil. Allow them to rest for about 5 minutes.
Cut and serve with the reserved bbq sauce.