Cherry Wood Smoked Pork Ribs
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.
Fall-off-the-bone pork ribs smoked with cherry wood using the classic 3-2-1 method.
Nutrition per serving
Ingredients
Main
Rub
Smoke
Glaze
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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