Ingredient List:
- 2–6 slabs — Beeler’s Heluka® Pork Baby Back Ribs
- 3 oz — Rub per slab
- Rib Stars Rub Me Tender® Rib Rub
- 1 bottle — Hillsdale Bank BBQ The Sauce
- 4 Tbsp per slab — Cherry De-Lite® Cherry Juice
- 1 ea — SNF Spritzing Sprayer
- 4–6 chunks — Cherry and Pecan Wood (mixed 1 to 1)
Instruction:
Take well chilled Ribs and Trim off any excess fat coat, and remove the membrane from the bone side.
Using the Sprayer coat the ribs with Cherry Juice and then a medium coat of Rub Me Tender® Rib Rub, on both sides and the edges. Cover and set aside refrigerated ~1 to 4 hours.
Preheat the smoker or gas grill to low and slow heat (170–210°). Add 1 to 2 chunks of wood as needed. Set the meat into the grill or smoker in the indirect heat zone for ~1 hour until the meat surface starts to sweat ~120° meat temp. Stop adding smoker wood at this point.
Finishing — Low and Slow… leaving the meat unwrapped; elevate the oven temp to 280° for ~1–3 hours until the meat’s color is golden brown. Finish the meat at 280° for ~1–2 hours, and start spritzing with the Sprayer to coat and moisten the ribs with Cherry Juice. Once the ribs show a good glaze, you can wrap the ribs in foil to hold the color, or leave open and they will darken. Continue cooking until the internal meat temp is 195°, then pull the ribs to cool and trim any burnt ends from the edges and slice the remaining ribs along the right side of each bone.
Serve immediately with the Hillsdale Bank BBQ The Sauce.
Enjoy!!
