Step 1

Preheat your smoker to 250°F (121°C)

Step 2

Trim, de-membrane, and season your ribs.

Step 3

Place the ribs in your smoker with a leave-in probe in them. Set the high-temp alarm on your Smoke X to 160°F (71°C). Spritz them as needed with apple cider vinegar.

Step 4

Smoke the ribs until the high-temp alarm sounds and the rib bones are begin to be exposed by the meat pulling back.

Step 5

Wrap each rack of ribs in a layer of foil with a few pats of butter and another spritz of vinegar.

Step 6

Put the wrapped ribs back in the smoker, re-insert the probe through the foil, adjust the ribs high-temp alarm on the thermometer to 200°F (93°C), and increase the smoker temp to 300°F (149°C).

Step 7

While the ribs continue to cook, prepare the sauce.

Step 8

Pour the bottles of soda into a wide pot or a sauté pan. Measure the depth, turn on the heat, bring the soda to a boil. (See note below about measuring the soda.)

Step 9

Continue to reduce the soda until it is reduced by half.

Step 10

While the soda reduces (it will take some time), sauté the minced onion in the butter in a saucepan.

Step 11

Pour the vinegar into the sautéed onions, then stir in the reduced Cheerwine.

Step 12

Whisk in the remaining ingredients, and bring to a simmer. Simmer until the sauce reaches a good, barbecue sauce-y consistency, about 10 minutes.

Step 13

Once the ribs reach the target 200°F (93°C), as verified with a Thermapen Mk4, unwrap them and put them back on the smoker for a couple minutes while the surface dries out a little bit.

Step 14

Use a good BBQ brush to slather the sauce onto the top surface of the ribs.  Continue cooking them until the sauce sets, then add another layer of sauce and let it set.

Step 15

Remove the ribs from the smoker and serve them to people who are prepared to get messy. Be kind and provide paper towels.