Cherry Wood Smoked Ribs

Instructions

1. 1

   Prepare the Ribs

   Remove the membrane from the bone side of the ribs by loosening with a butter knife, gripping with a paper towel, and pulling off. This allows smoke to penetrate from both sides.

2. 2

   Make the Rub

   Combine brown sugar, paprika, salt, garlic powder, pepper, onion powder, and cinnamon. The warm spices complement the sweet-tart cherry flavors to come.

3. 3

   Season the Ribs

   Coat ribs with a thin layer of mustard as a binder, then apply rub generously on both sides. Let rest at room temperature for 30 minutes while you prepare the smoker.

4. 4

   Make the Cherry Glaze

   Combine cherry preserves, ketchup, vinegar, brown sugar, Worcestershire, mustard, and chipotle in a saucepan. Simmer for 15 minutes until thickened. The glaze should be sweet, tangy, and slightly smoky.

5. 5

   Set Up the Smoker

   Prepare smoker for 225-250°F using cherry wood chunks. Michigan cherry wood provides a sweet, fruity smoke that's milder than hickory - perfect for these ribs.

6. 6

   Smoke the Ribs

   Place ribs bone-side down on the smoker. Smoke for 3 hours, spritzing with cherry juice mixture every 45 minutes after the first hour. Maintain consistent temperature.

7. 7

   Wrap Phase (Optional)

   After 3 hours, wrap ribs in foil with a splash of cherry juice and 2 tbsp butter. Return to smoker for 1.5-2 hours until tender. The meat should pull back from the bones about 1/4 inch.

8. 8

   Glaze the Ribs

   Unwrap ribs and brush generously with cherry BBQ glaze. Return to smoker uncovered for 30-45 minutes until the glaze sets and becomes sticky and caramelized.

9. 9

   Rest and Serve

   Let ribs rest for 10 minutes, then slice between the bones. Serve with extra cherry glaze on the side, garnished with fresh cherries if in season. Pair with coleslaw and cornbread.