Cherry Cola Glazed RibsRobert Orsini
- total time:
- 24 hr
- Rib Brine
- Rob’s Dry Rub
- Rib Glaze
- 2 racks of babyback ribs
- Apple Cider
- Apple Wood for smoker
Pour Brine into plastic bag. Add ribs and seal bag, removing as much air as possible. Refrigerate overnight, turning occasionally
Remove ribs from refrigerator and from brine. Pat dry with a paper towel. Brush the ribs with mustard to coat evenly. Sprinkle brown sugar mixture over ribs and let stand at room temperature.
Preheat smoker to 250 degrees F.
put pan with apple cider in smoker.
In a separate pan soak woodchips in apple cider for 20 - 30 minutes before using.
Turn, glaze, and rotate ribs every 45 minutes. until meat pulls away from the bone.
* Add woodchips and apple cider as needed.
Source: Robert Orsini