How to Make the Perfect Cherry Wood Smoked Pork Ribs
American BBQ · Medium · 380 min · 4 servings
These cherry wood smoked pork ribs use the famous 3-2-1 method to produce fall-off-the-bone tenderness with a gorgeous deep mahogany crust. The sweet smoke from cherry wood pairs beautifully with the brown sugar and cayenne rub.
Why this recipe works
This Cherry Wood Smoked Pork Ribs recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 380 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 680 calories with 48g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 racks St. Louis cut pork spare ribs membrane removed
- 3 tbsp brown sugar
- 2 tsp cayenne pepper
- 2 tbsp smoked paprika
- 1.5 cups cherry wood chips soaked in water
- 0.5 cup your favorite BBQ sauce
Step by step instructions
Step 1: Prep and Season the Ribs
Remove the silver membrane from the back of each rack by sliding a butter knife under it and pulling it off with a paper towel for grip. Combine brown sugar, cayenne, and smoked paprika, then rub generously over all surfaces of both racks. Let them sit for 30 minutes at room temperature.
Step 2: Smoke Unwrapped for 3 Hours
Preheat the smoker to 225 degrees Fahrenheit and add soaked cherry wood chips. Place ribs bone side down on the smoker grate. Smoke uncovered for 3 hours, adding wood chips every 45 minutes to maintain smoke flavor.
Step 3: Wrap and Steam for 2 Hours
Lay each rack on a double layer of aluminum foil and add a splash of apple juice before wrapping tightly. Return to the smoker for 2 hours at 225 degrees Fahrenheit. This steaming phase tenderizes the meat and accelerates the breakdown of connective tissue.
Step 4: Sauce and Finish for 1 Hour
Unwrap the ribs and brush them generously with BBQ sauce. Return them to the smoker unwrapped for 1 final hour to set the glaze and firm up the bark. The ribs are done when they bend easily and the meat pulls back from the bone tips.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cherry wood chips → apple wood chips for a milder, slightly sweeter smoke
- St. Louis cut spare ribs → baby back ribs for a leaner and slightly faster cook
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Leaving the membrane on which creates a chewy rubbery texture underneath the rack
- Adding BBQ sauce too early in the cook which causes it to burn before the ribs are tender
Nutrition facts
Per serving: 680 calories, 48g protein, 18g carbs, 44g fat, 1g fiber.
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