Fall-Apart Cherry Wood Smoked Baby Back Ribs
There’s something undeniably satisfying about ribs that fall apart with just the nudge of a fork. These aren’t your competition-style ribs with a clean bite—they’re backyard comfort, pure and simple. We wanted to create a version that brings together rich smoke, buttery tenderness, and a finish that leaves your fingers sticky with barbecue sauce. Cherry wood adds a mellow fruitiness that plays beautifully with the layers of sweetness and heat in Revolution Barbecue Kansas City BBQ Rub. These ribs are the kind you make for friends who like their barbecue bold, saucy, and unforgettable.
Fall-Apart Baby Back Ribs with Kansas City Rub and Cherry Wood Smoke
Glenn Connaughton
6
15 minutes
5 1/2
660
American
Main Dish
This recipe is a celebration of classic backyard ribs, cooked until tender enough to nearly shred on their own. It starts with Revolution Barbecue Kansas City BBQ Rub, a sweet and smoky blend that forms the foundation for incredible bark and flavor. The ribs get kissed with cherry wood smoke before being wrapped in a buttery mixture of brown sugar, apple juice, and apple cider vinegar to lock in moisture and amplify the sweetness. A final glaze of your favorite barbecue sauce takes these ribs to another level, adding just enough stickiness to make them impossible to put down.
Ingredients
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- 2 racks baby back ribs (about 2.5 pounds each)
1/4 cup yellow mustard
- 3 tablespoons Revolution Barbecue Kansas City BBQ Rub
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- 12 tablespoons unsalted butter, sliced into pads
- 1/2 cup light brown sugar, packed
- 2/3 cup apple juice
- 4 tablespoons apple cider vinegar
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2/3 cup Revolution Barbecue Kansas City Style BBQ Sauce (see recipe at Kansas City Style BBQ Sauce)
Directions
- Prepare the Ribs: Remove the membrane from the bone side of the ribs. Lightly coat both sides with yellow mustard, then season evenly with Revolution Barbecue Kansas City BBQ Rub. Let the ribs rest at room temperature while the smoker preheats.
- Smoke the Ribs (Stage 1): Preheat your smoker to 250 degrees Fahrenheit using cherry wood. Place the ribs bone side down on the grates and smoke uncovered for 2 hours.
- Wrap the Ribs: On two large sheets of heavy-duty aluminum foil, evenly divide the butter pads, brown sugar, apple juice, and apple cider vinegar. Place each rack of ribs meat side down on the foil over the mixture, then wrap tightly to seal.
Make the BBQ Sauce: While the ribs are smoking, prepare the Revolution Barbecue Kansas City Style BBQ Sauce. Follow the full recipe posted at Kansas City Style BBQ Sauce, then set the sauce aside to cool until ready to glaze.
- Smoke the Ribs (Stage 2): Return the wrapped ribs to the smoker and continue cooking at 250 degrees Fahrenheit for 3 more hours, until the ribs are extremely tender.
- Glaze and Finish: Remove the ribs from the foil and place them back on the smoker grates. Brush each rack generously with one-third cup of barbecue sauce. Let them cook uncovered for 15 minutes, then brush with the remaining sauce and smoke for another 15 minutes to set the glaze.
- Rest and Serve: Remove the ribs from the smoker and let them rest for 10 minutes. Once rested, the bones should slide cleanly out of the meat. Shred or slice into large pieces and serve warm.
2 comments
THANK YOU FROM THE BOTTOM OF MY HEART, TO YOU❣️😋❣️😋❣️😋❣️😋❣️
Thank you for the recipe.