Holy Chipotle!! These ribs were scrumptious! I am really loving our pellet grill and am enjoying trying different things on it! In the past, I have steered clear of the outdoor bbq equipment and let Carl have his way outside, but I’ve been challenging myself to get in the backyard, roll up my sleeves and create some yummy recipes while enjoying the beautiful weather before it turns into a furnace down here in Texas. Smoking ribs is so much easier than you’d think! All you need is a good rub, some great bbq sauce and the pellet grill does the rest! These are the perfect option for your next backyard BBQ party! Enjoy!
Smoked Cherry Chipotle Baby Back Ribs
4
servings15
minutes3
hours10
minutesIngredients
1 1 Rack, Baby Back Ribs
*For the Rub*
1 Tbsp 1 Ancho Chili Powder
1 Tbsp 1 Brown Sugar
1/2 Tbsp 1/2 Cumin
1 tsp 1 Salt
1 tsp 1 Garlic Powder
1 tsp 1 Onion Powder
1/4 tsp 1/4 Cayenne
*For the Chipotle Cherry BBQ Sauce*
1 lb 1 Fresh or Frozen, Pitted Black Sweet Cherries
1 cup 1 Sugar
2 Tbsp 2 Water
3 3 Large Chipotles with 1 Tbsp of Adobo Sauce
18-20 oz 18-20 BBQ sauce of your choice
Directions
- To begin, fill your hopper with pellets and preheat your grill to 260. While your grill is pre heating, mix together the ingredients for your rub, place rib rack on a large sheet tray and pat dry with paper towel
- If you prefer to remove the membrane on the back of the rack, this is where you would do that. Once the membrane is removed, season the front and back of your rack with the rub very liberally
- Place ribs on pellet grill and smoke for 2 hours
- While ribs are smoking, place cherries in a large sauce pot with sugar, water and blended chipotles. Cook on medium heat, allowing them to burst and boil until the sauce thickens around 20 minutes. Using an immersion blender, blend down your cherries to make the preserves smoother
- Add BBQ sauce to a large bowl and combine with cherry preserves. To increase the heat factor, add more chipotles to the bbq sauce. Set aside until you’re ready to brush on your ribs
- Once ribs have cooked for 2 hours, remove and place on a large piece of foil with pats of butter and drizzle of honey meat side down. Wrap your ribs in the foil and place back on your pellet grill, meat side down for an hour. Peel foil back and temp to ensure they’re at least 200 degrees
- Remove rack of ribs from grill and uncover most of the foil. Saving the bottom layer of foil to serve as your “boat” for saucing your ribs. I leave my ribs on a sheet tray for this part as it’s easier to handle and less messy. Using the sauce you made, brush liberally all over your ribs and place back on the pellet grill for 10-15 minutes until it’s nice and tacked up
- Remove ribs, slice and serve with more warm bbq sauce
Notes
- I love making my own cherry preserves for this recipe as I can add extra heat and it’s not that difficult to make your own! However, if you prefer to purchase your cherry preserves, that is totally ok! The sauce will still be D to the LISH! On another note, you can also use your favorite store bought rub as well. Make it easy and make it your own!