Cherry Bomb Smoked Ribs

ST LOUIS/SPARE RIBS & EITHER BONE SUCKER OR CHERRY BOMB

1 PART CHERRY, 1 PART APPLE JUICE, HALF PART CIDER VINEGAR

MAKE YA SPRITZ BY SHAKING UP THE JUICES 'N VINEGAR IN A BOTTLE

NOW WE NEED TO GET THE RIBS PREPPED. CAREFULLY TAKE OFF THE MEMBRANE ON THE UNDERSIDE THEN TRIM THEM UP. WE'RE LOOKING TO MAKE A NEAT RECTANGLE SHAPE. SHAVE OF BITS OF FAT IF NEEDED. GIVE A LIL' CHEEKY SPRITZ BEFORE SLAPPING ALL OVER WITH THE RUB. WRAP IN CLING FILM & LEAVE OVERNIGHT IN THE FRIDGE FOR MAX FLAVOUR, OR AT LEAST 2 HOURS IF YOU'RE IN A RUSH.

GET YOUR SMOKER SORTED! LIGHT YOUR CHIMNEY STARTER AND CHUCK IT INTO YOUR SMOKER ONCE READY. WE WANNA SET UP FOR INDIRECT COOKING/SMOKING. SET THE COALS TO ONE HALF OF THE BBQ. CHUCK YOUR WOOD CHUNKS IN AND LAY YOUR RIBS ON THE GREAT ABOVE THE OPPOSITE SIDE TO THE COALS. BONE SIDE DOWN. LEAVE TO SMOKE FOR ABOUT 4 HOURS. SPRITZING EVERY HOUR WITH YA JUICE MIX. YOU'LL KNOW THEY'RE READY WHEN THE RIB BONES START POPPIN' OUT YA MEAT.

NOW WE NEED TO WRAP THE RIBS. FIRST IN SOME GREASEPROOF. THEN A FEW MORE LAYERS IN FOIL. SUPER TIGHT. CHUCK A BIT OF COOKING LIQUID IN THERE SUCH AS SODA. CHERRY JUICE. APPLE JUICE. BEER OR STOCK. JUST MAKE SURE IT'S WRAPPED AROUND LOTS OF TIMES TO ENSURE NO LEAKAGE. CONTINUE COOKING 'TIL THEY REACH 63C INTERNAL TEMPERATURE (USE A PROBE).

PULL THEM OUT AND BRUSH YOUR CHOSEN BBQ SAUCE OR IF YOU'RE FEELIN' FLY TRY USING OUR LIMITED EDITION HOT HONEY/MAPLE. SEAR CAREFULLY DIRECTLY OVER THE HEAT TO SET 'EM. I LIKE TO ADD A FINAL LITTLE DUSTING TO FINISH FOR EXTRA FLEX. LOOKS AWESOME WHEN IT SETTLES IN THE GLISTENING SAUCE.

LET EM REST FOR ABOUT 10 MINS, BEFORE MAKING SUPER NEAT SLICES AND SERVE.