Cooked On Gravity Series 1050
- Prep: 15 mins
- Cook: 4 hours 30 mins
- Total: 4 hours 45 mins
- Servings: 4-6
- Yield: 6 servings
- 2 slabs of Baby-back Ribs
- Slab Father Seasoning [Personal Pork Rub Preference]
- Cherry Syrup
- Brown Sugar
- Red Wine Vinegar
Load Light and set your Masterbuilt grill to 275 degrees. For this particular cook, I added hefty chunks of Cherrywood to the charcoal, this will allow for a more flavor-infused end result.
Start by removing the membrane from the back of the ribs. Using butter to lift the membrane and a paper towel to grab and remove it.
Drizzle a thin line of mustard along the back and front of the ribs, and begin to spread the mustard around. The mustard will act as a binder, no need to worry the mustard flavor will not affect the cook at all.
With the ribs bone side up, begin to season with your pork rub of choice, I am using The Slab Father. It's best to start bone-side up because it makes for a better presentation. Once the back is seasoned, turn the ribs over and generously season the front. Make sure to get the edges and sides of the ribs.
With the grill set to 275 loads the ribs on the top rack, since we are cooking at a higher temp.
As the ribs cook, let’s work on the cherry glaze. In a small saucepan add 1/4 cup brown sugar, 1/2 chicken stock, and 3 oz cherry syrup. I used the syrup that comes with a jar of cherries. On medium heat stir the ingredients until the consistency is smooth and brown sugar has dissolved. As the sauce cools add 2 oz red wine vinegar and stir.
Roughly 2 hours into the cook, wrap your ribs in foil, double wrapping is best. At the 4-hour mark, open the foil wrapping and brush on the cherry glaze. At this time increase temp to 300 degrees and leave ribs uncovered for 15 minutes. This will help the glaze to set properly.
After 15 minutes, remove from grill, nice, and serve. Enjoy!