Smoked Cherry Ribs With Cherry Chipotle Glaze
Cherry and pork work well together because the fruit’s sweetness complements the meat’s richness, while a little acidity keeps each bite from becoming too heavy. These smoked ribs build on that combination with gentle cherry wood smoke, a sweet coating of cherry jelly, and a glaze that brings a little chipotle heat to the finish.
Revolution Barbecue Kansas City BBQ Rub gives the ribs a smoky sweet seasoning that carries through the cherry flavor. The finished coating should be glossy and tacky, with enough seasoning underneath to keep the pork at the center of the bite. There is plenty of sweetness here, but the tang in the glaze gives it some bite, and the chipotle adds a warm finish.
St. Louis–style ribs have the richness and substantial meatiness that suit this kind of glaze. Tender meat, softened fat, and a lightly sticky surface are what make the combination satisfying. The cherry should be recognizable, with the vinegar and chipotle keeping the sweetness in balance. The smoke should support the pork without overwhelming it.
A half rack makes a generous serving. With extra cherry chipotle glaze at the table, everyone can add more sauce while still enjoying the seasoning and smoke already on the ribs.
Cherry Chipotle Glazed St. Louis Ribs
Glenn Connaughton
6
20 minutes
5 hours 10 minutes
2080
American
Main Dish
These ribs use the 2-2-1 method, which contains a two-hour unwrapped stage, two hours wrapped, and a final hour uncovered. The technique gives the ribs time to take on smoke, tenderize in a moist environment, and develop a glaze that clings to the surface. The goal is tender pork that slices cleanly between the bones, with a coating that stays on the meat.
Revolution Barbecue Kansas City BBQ Rub appears in both the seasoning and the glaze, giving the finished ribs a consistent flavor. The cherry jelly helps the seasoning adhere, while salted butter adds richness during the wrapped portion of the cook. Cherry Dr Pepper and cherry juice bring another layer of fruit sweetness.
Light spritzing matters because too much liquid can disturb the seasoning. Briefly opening the smoker also helps limit heat loss, keeping the cooking temperature steadier throughout the uncovered stage.
Thin layers of glaze give moisture a chance to evaporate and the sauce time to become tacky. A thick coating can remain wet and cover up the pork and smoke. The finished ribs should have a glossy surface, tender meat, and enough tang and chipotle warmth to offset the sweet cherry flavor.
Ingredients
Ribs
- 3 racks St. Louis–style pork ribs, 10.90 pounds total
- 3/4 cup cherry jelly, divided
- 3 tablespoons Revolution Barbecue Kansas City BBQ Rub, divided
Cherry Spritz
- 1 cup Cherry Dr Pepper
- 1/4 cup cherry juice
Foil Packets
- 6 tablespoons salted butter, divided, each 2-tablespoon portion cut into 4 pieces
- 3/4 cup of the cherry spritz listed above, reserved for wrapping
Cherry Chipotle Glaze
- 1 cup tart or black cherry juice
- 1 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Revolution Barbecue Kansas City BBQ Rub
- 1 teaspoon chipotle powder
Directions
- Prepare the Smoker: Preheat the smoker to 250°F using cherry wood.
- Prepare the Ribs: Remove the membrane from the bone side of each rack. Coat each rack evenly with 1/4 cup cherry jelly. Season each rack with 1 tablespoon Revolution Barbecue Kansas City BBQ Rub, distributing it over both sides. Place the seasoned ribs straight onto the smoker, meat side up.
- Prepare the Spritz: Combine the Cherry Dr Pepper and cherry juice. Reserve 3/4 cup for the foil packets, then pour the remaining mixture into a food-safe compression sprayer.
- Smoke and Spritz: Smoke the ribs at 250°F for 2 hours, lightly spritzing every 20 minutes. Use a light mist to avoid washing away the seasoning. Work quickly and close the smoker promptly to minimize heat loss.
- Prepare the Foil Packets: At the end of the first 2 hours, lay out 6 long sheets of heavy-duty aluminum foil, using 2 sheets per rack. Use sheets large enough to completely enclose the ribs and seal tightly. Place 2 tablespoons salted butter, cut into 4 pieces, on each double layer of foil.
- Wrap the Ribs: Remove the ribs from the smoker and place each rack meat side down over the butter. Fold the foil around the ribs and seal, leaving one end open. Pour 1/4 cup reserved cherry spritz into each packet, then seal the open end tightly.
- Smoke the Wrapped Ribs: Return the sealed packets to the smoker with the ribs meat side down. Smoke at 250°F for another 2 hours.
- Prepare the Glaze: Begin making the glaze 20 minutes before the wrapped stage ends. Combine the cherry juice, ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, Revolution Barbecue Kansas City BBQ Rub, and chipotle powder in a saucepan. Simmer gently over medium-low heat for 20 minutes, stirring occasionally to prevent scorching. The sauce should be thick enough to brush onto the ribs as a thin glaze.
- Unwrap and Glaze: Carefully open the foil packets, watching for escaping steam and hot liquid. Remove the ribs from the foil and return them to the smoker meat side up. Reserve a portion of the glaze for serving. Brush a thin layer of the remaining glaze over the ribs.
- Apply the Second Coat: Smoke for 20 minutes, then brush the ribs with another thin layer of glaze. Continue cooking for an additional 40 minutes, completing the final hour uncovered. The glaze should be tacky, and the meat should offer little resistance when checked between the bones.
- Rest and Serve: Remove the ribs from the smoker and allow them to rest for 10 minutes. Slice between the bones and serve with the reserved cherry chipotle glaze. Allow 1/2 rack per person.
