Meat - RIbs - Cherry Coke Smoked Ribs

Ingredients

Glaze 

48 ounces of Cherry Coke (1.5 Liters)
1 1/2 cups of Cherry Preserves (Bonne Maman Brand is awesome)
2/3 cup Spicy Brown Mustard
3 Tablespoons soy sauce
2 Tablespoons Apple Cider Vinegar
Salt and Pepper



2 racks of pork back ribs / baby back ribs.
Note: St. Louis style is middle of the rib if you prefer more meat and fat.

Dry Rub

1 tablespoon ground cumin
1 tablespoon smoked paprika or paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon lightly packed brown sugar
1 tablespoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon ground white pepper

¼ teaspoon cayenne pepper

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack the dry rub onto your next rack of ribs.

Makes about ½ cup


Cherry Glaze Sauce Directions

1. Pour the 48 ounces of cherry coke in a large stock pot. let the carbonation air out for 3 hours.

2. Then boil cherry coke over a medium heat until reduced to 2 cups. About 45 mins.

3. Stir in cherry preserves, mustard, soy sauce, and apple cider vinegar.

4. Bring to simmer and cook until reduced to about 2 1/2 to 3 cups or about 30 minutes.

5. Transfer to bowl you will use to brush and glaze the ribs.

Note: This can be made a few days ahead of time and placed in the fridge.



Cooking the Ribs Directions


1. Pat dry your ribs with a paper towel, remove the membrane as shown with a butter knife and / or kitchen scissors. Start at one end and work across to remove.

Note: Leaving this on will make your ribs tougher to eat and that fall off the bone ability when you enjoy them.

2. Apply your dry rub generously:

3-2-1 Smoking Method

3. Smoke for 3 hours. Start with exposing the seasoned ribs to 3 hours of heavy smoke over low heat. Use Cherry for this one, if not use Apple or Pecan.






4. Wrap for 2 hours. After the initial 3-hour smoke, foil the ribs with a liquid of your choosing (I used apple cider, 1/4 cup dark brown sugar, and 2-3 Tablespoons of butter) and cook at 225-250 degrees for 2 more hours. After the braising period I look for great retraction of the meat from the bones. I want the bones to be exposed on the end at least 1/4 to 1/2 an inch.

5. Sauce and smoke for 1 hour. Lastly, baste the ribs basted in your favorite BBQ sauce and return them to the grill for a final hour to hour and a half to finish the ribs and set the sauce.