A literal explosion for your tastebuds! These Cherry Bomb baby back ribs are a treat for the seasoned pitmaster and the backyard grilling enthusiast alike. Let's get cookin'!
Before we dive into the cook, let's prepare the star of the show - the baby back ribs. Start by checking if there's any membrane or silverskin on the bone side of the ribs. If you find any, use a butter knife or your fingers to remove it. Additionally, trim away any excess hard fat to ensure that every bite is perfectly tender.
Next, let's get that pellet smoker up to temperature. We're looking for a consistent heat that'll infuse the ribs with that signature smoky flavor. For this cook, that would be in the 250-300°F (121-149°C) range.
While the smoker gets up to temp, let's work some magic on the ribs. Apply a generous coating of Cherrywood Smoked Chipotle rub on all sides.
Once the pellet cooker is ready, place the ribs on the grate, bone side down. Close the lid and let the smoke work its wonders for about 60 minutes. You'll know they're ready when they take on that beautiful deep mahogany color.
Once you hit that sweet spot, it's time to give our ribs the VIP treatment. Carefully wrap them in aluminum foil, creating a little flavor pocket, and pour a thick layer of Cherry Apple Habanero BBQ Glaze, brown sugar, a touch of Parkay squeeze butter, and a splash of water. Then seal the aluminum foil without tearing it. This step ensures that this recipe earns its name: an explosion of melt-in-your-mouth flavor in your mouth!
Return the foil-wrapped ribs to the smoker and let them cook until they reach an internal temp of 202°F (95°C) or until they're "toothpick tender".
With our Cherry Bomb Baby Back Ribs perfectly cooked, let's add the final flourish. Unwrap those juicy ribs and lay them on a cutting board. Now, generously glaze the meat side with Cherry Habanero BBQ Sauce.
Let the ribs rest in the sauce for about 10 minutes, then grab a knife, slice, and serve! For an extra touch of flair, garnish with a few plump cherries.
Catch you on the next recipe!
A literal taste explosion for your tastebuds! These Cherry Bomb baby back ribs are a treat for the seasoned pitmaster and the backyard grilling enthusiast alike. Let's get cookin'!
Secret Stash Cherrywood Smoked Chipotle rub
Cherry Apple Habanero BBQ Glaze
Cherry Habanero BBQ Sauce
Check for membrane or silverskin on the bone side & trim excess hard fat for tenderness.
Place the ribs on the smoker, bone side down. Smoke for about 60 minutes until they achieve a deep mahogany color.
Wrap the ribs in aluminum foil with Cherry Apple Habanero BBQ Glaze, brown sugar, Parkay squeeze butter, and a splash of water.
Return the foiled ribs to the smoker and cook until they reach an internal temperature of 202°F (95°C).
Glaze the meat side with Cherry Habanero BBQ Sauce.
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