Ingredient List:
- 2–5 — Dodge City Beef — Pork Spareribs
- 1 Tbsp — Sauce Goddess Sweet Heat Spice Rub
- 1 bottle — Cherry Republic Spicy Cherry BBQ Sauce
- 3 cups — Country DeLight Natural Cherry Juice
- 4–6 chunks — Cherry Wood
*Items available at Smoke N’ Fire.
Instruction:
Take well chilled ribs and trim off any excess fat coat and remove the membrane from the bone side. Then coat ribs with a medium coat of Sweet Heat Spice Rub on both sides and the edges. Cover and set aside refrigerated for 1–4 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 temperature). Stop adding smoker wood at this point. Start spritzing the ribs with Natural Cherry Juice as needed to help build the bark.
Choose Method A or Method B:
METHOD A — 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 continue spritzing with Natural Cherry Juice Sauce. 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 Spicy Cherry BBQ Sauce for dipping.
METHOD B — Speed Roast: Elevate the oven temp to 350◦ and roast the meat for 1+ hour and continue spritzing with Natural Cherry Juice Sauce. 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 Spicy Cherry BBQ Sauce for dipping.
Enjoy!!
