Step 1

Check for membrane or silverskin on the bone side & trim excess hard fat for tenderness.

Step 2

Preheat the pellet smoker to 250-300°F (121-149°C).

Step 3

Apply a generous coating of Cherrywood Smoked Chipotle rub on all sides of the ribs.

Step 4

Place the ribs on the smoker, bone side down. Smoke for about 60 minutes until they achieve a deep mahogany color.

Step 5

Wrap the ribs in aluminum foil with Cherry Apple Habanero BBQ Glaze, brown sugar, Parkay squeeze butter, and a splash of water.

Step 6

Return the foiled ribs to the smoker and cook until they reach an internal temperature of 202°F (95°C).

Step 7

Unwrap the cooked ribs and place them on a cutting board.

Step 8

Glaze the meat side with Cherry Habanero BBQ Sauce.

Step 9

Let the ribs rest in the sauce for about 10 minutes.

Step 10

Slice and serve the Cherry Bomb Baby Back Ribs, garnishing with plump cherries for an extra touch of flair. Enjoy!