Smoked Loin Back Ribs with Cherry BBQ Sauce

1 C. Cool Smoke Rub (p. 49)

2 racks loin back ribs, trimmed with membrane removed

1/2 C. apple juice in spray bottle

3 C. Cherry BBQ Sauce (p. 63)

Prepare Cherry BBQ sauce

An hour before cooking, clean & season ribs with 1/4 C. per side with Cool Smoke rub. Use shaker to evenly coat each side.

Heat smoker to 275º & place meat side up in smoker.  Cook 1 hour, spray with apple juice. cook another hour. spray again.  Repeat every 30 minutes until final 2 hour mark.

Prepare Cherry BBQ sauce.  When ribs have mahogany brown  color, wrap both slabs with foil. Move to grill meat side down.  Cook on cool side of 2 side heating 1 1/2-2 hours, until tender. Open pack and check for tenderness with toothpick.  Remove, brush1/2C cherry sauce per side, return to cool side grill 5- 10 min. to set sauce. Watch closely to avoid  burning. Serve with any additional sauce.

Cool Smoke Rub Smoked Chili Powder

1/2 C. Turbinado sugar 1 C. Smoked paprika

1/4 C.+ 2 t. kosher salt 5 t. + 1 tsp dried Greek oregano

1/4 C. smoked Chili Powder (P50 ) 3 T+1 tsp ground cumin

2T.+2 tsp ground cumin 3T+ 1 tsp granulated garlic

1 tsp. cayenne pepper 2 T. granulated onion

1 T+ 1 tsp cracked black pepper 3T+ 1tsp. cayenne pepper Mix as above

1 T. + tsp granulated garlic

1 T.+ 1tsp granulated onion

Mix store airtight cook dark place

Cherry BBQ Sauce

3 C. ketchup

1 c. packed lt. brown sugar

3/4 C. distilled white vinegar

2 T. molasses

1T. Worcestershire sauce

1 tsp. chipotle chile powder

1 T. chili powder

1 T. sweet paprika

1 tsp. granulated onion

1 tsp granulated garlic

1 1/2 tsp kosher salt

1/2 tsp black pepper

1/2 C. cherry preserves

1/2 C. sun dried cherries

In 4 qt saucepan, combine all ingr. with 1/2 C. water over med. heat.  Simmer, stirring continuously 20 min until thickens slightly.  Set aside to cook  slightly