Smoky Cherry-Glazed St. Louis Ribs
American
Smoky Cherry-Glazed St. Louis Ribs
Elevate your summer BBQ with these tender, smoky St. Louis cut pork ribs, coated in a luscious cherry glaze. Featuring the Cherry Competition St Louis Spare Rib Meal Deal, this recipe combines award-winning rubs and sauces for a flavour explosion that will impress friends and family alike.
Directions
Preheat your smoker to 225°F (107°C).
Remove the membrane from the back of the St. Louis cut pork ribs by sliding a knife under it and lifting it off. Pat the ribs dry with paper towels.
In a small bowl, combine the apple cider vinegar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and salt to create a marinade. Brush this mixture onto both sides of the ribs, ensuring they are evenly coated.
Generously sprinkle the Cherry Cola Bbq Rub over the ribs, pressing it into the meat to adhere. Allow the ribs to rest at room temperature for 30 minutes to let the flavours meld.
Place the ribs in the smoker bone side down and smoke for 3 hours, maintaining a consistent temperature of 225°F (107°C).
After 3 hours, remove the ribs from the smoker and wrap them tightly in peach paper. Before sealing, add a few tablespoons of the Cherry Competition Sauce for extra moisture and flavour. Return the wrapped ribs to the smoker for an additional 2 hours.
After 2 hours, carefully remove the ribs from the foil and place them back in the smoker. Brush the remaining Cherry Competition Sauce generously over the ribs. Smoke for an additional 30-45 minutes to set the glaze, until the internal temperature of the ribs reaches at least 190°F (88°C) for optimal tenderness.
Once done, remove the ribs from the smoker and let them rest for 10-15 minutes before slicing. Serve with additional Cherry Competition Sauce on the side.
