Patience, proper technique, quality wood and a good spice rub make for fantastic ribs every time. In this version, you take some of your favorite barbecue sauce base, add cherry coke and some Brown Sugar Bourbon (or regular bourbon if you can’t find the BSB) to create one of the best barbecue sauces known to mankind. All that to say if you make some of my ribs you are probably going to love them. A few weeks back I said that I was going to share this recipe and the story that goes with it. We tried the VERY popular 3-2-1 method a few times when we first got our Traeger, and while I know they are the PERFECT rib for some people, they just weren’t for me. This is leaving your ribs on the smoker naked for three hours, foiled for an additional two hours then naked for one more hour.This is the way Johnny Trigg cooks his ribs. I think cherry cola must’ve first been invented to use in barbecue sauce. If desired, you can throw the ribs back on the grill for up to an hour on 250-275°, to caramelize the sauce and continue cooking the meat, but we don't usually get to that stage and just scarf them after the covered portion of the cook. By adding the Bourbon and cherry cola to any barbecue sauce you have handy, it makes it an easy one to turn out too. As an Amazon Associate, we earn from qualifying purchases. https://www.tasteofhome.com/recipes/cherry-barbecue-pork-ribs Temp, and spritz the ribs again at 4 and 5 hours. Baby back ribs are big on flavor, have a good amount of lean meat but enough fat to be tasty too. Stacked underneath the charcoal. Turn the grill up to 275-300°, and place the ribs into a large tin pan or an enameled cast iron pan. Place on the grill, and smoke for 4-5 hours. Set a timer for 5 hours. Smoked ribs are amazing and you should make them because when they are done properly they are one of the best pieces of BBQ you can eat. Remove the membrane from the ribs, if applicable, and then coat liberally with the barbecue rub. Newer Post →, Please note, comments must be approved before they are published. You can usually find each at any supermarket, and if you have any questions just ask the butcher at the meat counter to make sure you get what you are looking for. Our original Traeger Smoked Pork Ribs recipe is the pioneer of the 5-4-1 method. Rub the ribs all over with the mustard. December 16, 2013 by Michelle Leave a Comment. I forgot to take pics, but I’ll get a few after it’s ready and make a post. Thanksgiving got in the way and the Leftover Smoked Dutch Oven Turkey Soup made it on to the blog in place of this one. This is the base for almost all of my ribs recipes. Copyright © 2020 Or Whatever You Do | Trellis Framework by Mediavine. After the trim, which removes fat and a bit of cartilage, these ribs resemble baby backs but are much larger. Take the ribs off the smoker and wrap in foil. Those are a special kind of special and kind of deserve their own category. Here are a few more things to try if you are looking for some ideas: Smoked Cherry Coke Ribs are cooked on your pellet grill over low heat for 4-5 hours, and then they get put into a pan, slathered with a barbecue sauce + Bourbon & Cherry Coke mixture, and cooked for another 2-3 hours over medium heat. You can finish them on the grill to glaze them up with a final basting of the sauce if you’d like, but most of the time I don’t even find that necessary. Cherry wood gives these Smoked Spare Ribs a mild sweet flavor that complements the spicy rub and BBQ sauce. Nutrition data provided here is only an estimate. Whatever the secret recipe is for Coca Cola also contains the secret to making amazing ribs. They work together perfectly to turn a plain barbecue sauce into something else entirely. Use St Louis ribs when you want a much bigger and heartier rib. 3 – The time we take to get that smoke influence into the ribs (the first 3 hours) When we look at smoking ribs, we want to pack flavor. When your ribs hit 200°F they are ready. So this weekend I brewed a Hefeweizen that I’m going to be adding coconut flakes into after a week or so.

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