The combination of a lightly spiced cherry glaze, mixed with cherry wood smoke and a coffee-infused spice rub offers sweet and spicy flavors that complement and enhance each other. Use the following recipe to barbecue two racks of back ribs. Measurements are approximate.
1 tbsp coffee or espresso grinds
1/2 tsp kosher salt
1 tsp black pepper
2 tbsp brown sugar
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar
Tiny pinch Cayenne pepper
1/4 tsp Salt
1/2 tsp black pepper
13 oz. jar cherry jam or preserves
Soaked cherry wood chunks
1. Remove silverskin from back ribs and apply rub. Let marinade for an hour or up to overnight.
2. Start a chimneyful of coals.
3. Aim for temperature of about 300 degrees in smoker, which may be adjusted by opening or closing vents. Barbecue rib racks for about 2 hours.
4. Apply a thin layer of cherry sauce to the underside of the ribs. Let cook, underside up, for fifteen minutes.
5. Apply another layer of cherry sauce to top of ribs. Let cook, top side up, for an additional fifteen minutes.
6. Remove ribs from smoker. Let ribs rest for five minutes, cut up, and enjoy. Serve with any extra sauce on the side.
**If you have a gas grill, you could take your ribs out of the smoker once they're done and the bones are protruding, turn the grill to about 400 degrees F, and finish them for ten minutes or so with the cherry glaze. This will crust the glaze onto the ribs nicely.
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