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Cherry Chipotle Baby Back Ribs

7 hrs 20 mins - Prep 20 mins / Cook 7 hrs
Intermediate

Tender, grilled Cherry Chipotle Baby Back Ribs are sweet and spicy, with hints of chipotle chili pepper in a thick, tangy and subtly sweet adobo sauce. Grilled on the Rider Pellet Grill using the 3-2-1 method and brushed with cherry chipotle BBQ sauce, these ribs are insanely good. You don’t have to cook them on the Rider Pellet Grill, but we highly recommend it.

About the Cut: Baby back ribs form the rib bones of the pig closest to the loin. One rack (10 to 13 ribs) weighs about 3 to 4 pounds and should feed 2 to 3 people.

4 Servings

Ingredients

Ribs
  • 4 slabs pork baby back ribs
  • 20 pounds hickory or competition blend wood pellets
Dry Rub
  • 1/2 cup brown sugar
  • 1/2 cup paprika
  • 1/4 cup kosher salt
  • 2 tablespoons garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon black pepper
  • 1 teaspoon ground mustard
Cherry Chipotle BBQ Sauce
  • 1 cup ketchup
  • 3/4 cup dark brown sugar
  • 1/3 cup white vinegar
  • 1/3 cup cherry preserves or jam
  • 3 chipotle peppers in adobo, finely chopped
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
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Preparation

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Step 1 Of 8
1. Preheat your pellet smoker at 200°F using hickory or competition blend wood pellets.
2. Insert a butter knife between the membrane and one of the rib bones. Grab and pull the membrane with paper towels to remove it completely.
3. In a bowl, combinee brown sugar, paprika, kosher salt, garlic powder, chili powder, black pepper and ground mustard. Season the ribs on both sides with the dry rub mixture.
4. Place the ribs in your smoker and cook for 3 hours at 200°F.
5. Remove the ribs from your smoker and wrap in aluminum foil or FDA approved butcher paper. Place them back into your smoker and increase the temperature to 225°F. Cook for another 2 hours.
6. In a saucepan, combine all Cherry Chipotle BBQ sauce ingredients and bring to a simmer to 10 minutes.
7. Remove ribs from smoker, unwrap and brush with barbecue sauce. Cook for another hour at 225°F.
8. Remove from smoker and let rest at room temperature for 20 minutes before serving.
Up Your Game: How to Pick the Best Smoking Wood
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