Lynn Dollar
TVWBB Emerald Member
I smoked three racks of baby backs on the Masterbuilt 560 gravity feed. Each rack had a variation of cherry seasoning.
I was gonna do all three with this recipe Tuffy Stone Loin Back Ribs with Cherry Barbecue sauce . But decided to mix it up on the other two. I found Tuffy's Cool Smoke rub at Ace Hardware.
I put Kosmos Dirty Bird Hot on another rack and glazed them with Kosmos Apple Cherry Habernero glaze.
I found a Steven Raichlen recipe from his book " Ribs, Ribs, Outrageous Ribs " that was published in 2005. Its called " Baby Back Ribs with Cherry Lambic Beer barbecue sauce " . Its really old school. It does not have a rub. The rack of ribs are marinated in a cherry lambic beer ... along with onion, garlic, bay leaves, all spice berries, and black peppercorns. He seasons the ribs iwith S/P before marinating.
I can't recall smoking a meat without a rub. Early on I got worried when the rack did not take on much color, but after 4 hours or so on the smoker, they did not appear much different than the ribs with rub. And when glazed I could not tell there was no rub on the rib either by color or flavor.
He also used the cherry lambic beer in the sauce, along with onion, I used dried cherries, ketchup, vinegar , brown sugar, honey , cherry preserves, worcestershire, and S/P . All of this pureed and reduced to a thick sticky sauce.
Tuffy's rub
![20220326_092217.jpg 20220326_092217.jpg](https://tvwbb.com/data/attachments/47/47895-c54daf809808f82feb0fff83d7f62297.jpg)
The Kosmo rub and glaze, and yeah, $9.95 seems steep, but that bottle will glaze a lot of racks of ribs. And by the time I source the ingredients for both Tuffy and Raichlen's sauce, I've easily spent more than that. The lambic beer was $5 each and I used two bottles.
![20220326_092039.jpg 20220326_092039.jpg](https://tvwbb.com/data/attachments/47/47894-9550b78cc00e073903a627fc53da1e0a.jpg)
The cherry lambic beer, I found Lindemans
![20220325_102941.jpg 20220325_102941.jpg](https://tvwbb.com/data/attachments/47/47897-bdf7e7084f048c2a16aae5dad73e26e7.jpg)
Here's about 2 1/2 hours into the cook and I was beginning to wonder about not using a rub. The Raichlen ribs are on the bottom grate .
![20220325_171912.jpg 20220325_171912.jpg](https://tvwbb.com/data/attachments/47/47898-4062edd1cd8d8497f2127faf374a808e.jpg)
And the glazed products, outside in the sun. Raichlen rib on top, then Kosmos, then Tuffy Stone.
![20220325_183958.jpg 20220325_183958.jpg](https://tvwbb.com/data/attachments/47/47899-e0274ba392b8ff88ee384b8a6ac92f58.jpg)
And inside ......... Kosmos on top, then Tuffy, then Raichlen, these are sauced, sticky, baby backs.
![20220325_185124.jpg 20220325_185124.jpg](https://tvwbb.com/data/attachments/47/47900-95a507cceb802b49ded85afa9237f780.jpg)
And the cut ribs , I think this was the Raichlen rack , and I did not get pics of the other two
![20220325_191828.jpg 20220325_191828.jpg](https://tvwbb.com/data/attachments/47/47902-5af71bf803cbefa235efd1c12cd84c12.jpg)
I was gonna do all three with this recipe Tuffy Stone Loin Back Ribs with Cherry Barbecue sauce . But decided to mix it up on the other two. I found Tuffy's Cool Smoke rub at Ace Hardware.
I put Kosmos Dirty Bird Hot on another rack and glazed them with Kosmos Apple Cherry Habernero glaze.
I found a Steven Raichlen recipe from his book " Ribs, Ribs, Outrageous Ribs " that was published in 2005. Its called " Baby Back Ribs with Cherry Lambic Beer barbecue sauce " . Its really old school. It does not have a rub. The rack of ribs are marinated in a cherry lambic beer ... along with onion, garlic, bay leaves, all spice berries, and black peppercorns. He seasons the ribs iwith S/P before marinating.
I can't recall smoking a meat without a rub. Early on I got worried when the rack did not take on much color, but after 4 hours or so on the smoker, they did not appear much different than the ribs with rub. And when glazed I could not tell there was no rub on the rib either by color or flavor.
He also used the cherry lambic beer in the sauce, along with onion, I used dried cherries, ketchup, vinegar , brown sugar, honey , cherry preserves, worcestershire, and S/P . All of this pureed and reduced to a thick sticky sauce.
Tuffy's rub
![20220326_092217.jpg 20220326_092217.jpg](https://tvwbb.com/data/attachments/47/47895-c54daf809808f82feb0fff83d7f62297.jpg)
The Kosmo rub and glaze, and yeah, $9.95 seems steep, but that bottle will glaze a lot of racks of ribs. And by the time I source the ingredients for both Tuffy and Raichlen's sauce, I've easily spent more than that. The lambic beer was $5 each and I used two bottles.
![20220326_092039.jpg 20220326_092039.jpg](https://tvwbb.com/data/attachments/47/47894-9550b78cc00e073903a627fc53da1e0a.jpg)
The cherry lambic beer, I found Lindemans
![20220325_102941.jpg 20220325_102941.jpg](https://tvwbb.com/data/attachments/47/47897-bdf7e7084f048c2a16aae5dad73e26e7.jpg)
Here's about 2 1/2 hours into the cook and I was beginning to wonder about not using a rub. The Raichlen ribs are on the bottom grate .
![20220325_171912.jpg 20220325_171912.jpg](https://tvwbb.com/data/attachments/47/47898-4062edd1cd8d8497f2127faf374a808e.jpg)
And the glazed products, outside in the sun. Raichlen rib on top, then Kosmos, then Tuffy Stone.
![20220325_183958.jpg 20220325_183958.jpg](https://tvwbb.com/data/attachments/47/47899-e0274ba392b8ff88ee384b8a6ac92f58.jpg)
And inside ......... Kosmos on top, then Tuffy, then Raichlen, these are sauced, sticky, baby backs.
![20220325_185124.jpg 20220325_185124.jpg](https://tvwbb.com/data/attachments/47/47900-95a507cceb802b49ded85afa9237f780.jpg)
And the cut ribs , I think this was the Raichlen rack , and I did not get pics of the other two
![20220325_191828.jpg 20220325_191828.jpg](https://tvwbb.com/data/attachments/47/47902-5af71bf803cbefa235efd1c12cd84c12.jpg)
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