Hickory Smoked Baby Back Ribs With Ground Cherry Hot Sauce
We previously gave you the recipe for the ground cherry hot sauce. Now for the ribs to go with it.
There are a variety of ways to cook ribs. This time I tried using the 2-1-1 smoking method — cooking them in 225° smoker for 2 hours uncovered, one hour wrapped in foil, and a final hour uncovered again.
This process starts out like most baby back rib recipes. Remove the membrane from the bottom (less meaty side), rinse the raw racks of ribs off in the sink and dry them off. For easier handling, I cut each rack of ribs in half. Apply a dry-rub and marinate 12-24 hours in the refrigerator. I was lazy and used a pre-mixed rub, but there are hundreds of recipes for rib rubs available online.
After the ribs are done marinating, remove the ribs from the refrigerator and let them sit for 20 minutes or so to let them warm up a little. When your smoker is up to 225° and is billowing smoke, it’s time to add the ribs. For these ribs, I decided to use hickory smoke.
After the ribs have been in the smoker for 2 hours, wrap each rack individually with aluminum foil and return them to the smoker for an hour. For the final hour of smoking, remove the foil. 2-1-1
When the timer finally goes off , remove the ribs from the smoker, cover them with foil and let them rest for 20-30 minutes.
Finally, as a whole rack or cut it in to individual ribs, serve the ribs with your favorite BBQ, teryaki or hot sauce. We used our ground cherry hot sauce and it was delicious.
Your pets will want some too.