Remove the top grate from the charcoal grill. Place coals in a chimney starter. Spark the coals and let the coals burn until they are covered with a thick layer of gray ash.
Spread the coals on the bottom grate. If the grill does not have a built-in thermometer, attach an oven thermometer to the top grill grate, replace the top grate and close the grill.
PREP THE PEACHES
Halve the peaches and carefully remove the pits with a paring knife.
Place the peach halves in a large bowl and gently toss with the olive oil, KC Butt Spice BBQ Rub and rosemary.
COOK THE PEACHES
Once the temperature of the smoking chamber reaches 400°F, use tongs to place the peaches cut side down on the hot grill grate.
With the lid open cook for 4 minutes. Flip the peaches, close the lid and cook for 8 more minutes or until the peaches are soft and a knife can easily be inserted into the peaches.
Transfer the peaches cut side up to a serving plate.
Sprinkle with the butter and serve hot.
Recipe Note
To easily halve the peaches, with a paring knife, cut each peach around center seam, then twist halves in opposite directions to separate.
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