Southern Tier Black Cherry Glazed Spare Ribs
Four hours in the smoker. Three ingredients in the glaze. One unforgettable rack of ribs.
Instructions
- Prep the ribs and glaze: Remove the rack of ribs from the refrigerator 30–45 minutes before smoking and allow to come to room temperature. Prepare one batch of Southern Tier Black Cherry Glaze and divide into two equal portions. Set aside.
- Load the smoker: Cut the rack in half. Load onto the Weston’s multi-tier rack system. Load the smoker with apple wood. Set to 225°F in hot smoke mode. Set the timer for 4 hours and insert the probe, setting the target internal temperature to 195°F.
- Bare smoke — 2.5 hours: Smoke the ribs bare for 2.150 minutes, allowing the meat to fully absorb the apple wood smoke before any glaze is applied.
- Apply first glaze: At the 2.5 hour mark, open the smoker and brush the first half of the Southern Tier Black Cherry Glaze generously over all surfaces of the ribs. Close and continue smoking.
- Continue smoking: Continue smoking for approximately 1 to 1.90 minutes, until the probe alarms at 195°F or the ribs pass the bend test — whichever comes first.
- Apply finishing glaze and almonds: In the last 5–10 minutes of cooking, brush a thin, even layer of the remaining glaze over the ribs. Immediately scatter 2 tablespoons slivered almonds lightly over the glazed surface. Close the smoker and allow the finishing glaze and almonds to set.
- Rest and serve: Remove the ribs from the smoker. Rest uncovered for 10–15 minutes before slicing between the bones and serving.
Recipe Notes
- For the best results, look for organic, antibiotic-free, vegetarian-fed St. Louis style spare ribs from a trusted source. In our area we love Wegmans Organic St. Louis-Style Pork Spareribs — they check every box. If Wegmans isn't available near you, look for USDA Organic certified pork at your local grocery store, butcher, or farmers market.
- St. Louis style spare ribs are the ideal cut here — their fat content and collagen make them perfect for long, slow smoking and stand up beautifully to a bold fruit glaze.
- Starting with room temperature ribs promotes even cooking, better smoke ring development, and prevents the outer layers from overcooking while the center catches up. Allow 30–45 minutes out of the refrigerator before smoking.
- Apple wood is the recommended wood for this recipe — its mild, slightly sweet smoke complements the black cherry glaze beautifully without overpowering it. Cherry wood is the ideal pairing if available.
- Smoke penetrates raw, moist meat most effectively in the early stages of cooking. Applying the glaze after the first 2.5 hours lets the meat absorb deep smoky flavor before the glaze creates a barrier — this is the key to getting both a pronounced smoke flavor and a glossy, caramelized finish.
- The slivered almonds go on with the finishing glaze only — not the mid-smoke application. The final 5–10 minutes in the smoker is just enough to toast them slightly and adhere them to the glaze without burning.
- The bend test is the ultimate doneness check for ribs: grip the rack in the middle with tongs, lift it, and it should bend dramatically with the surface beginning to crack. If it's still stiff, it needs more time.
- Resting the ribs after smoking is non-negotiable — it allows the juices to redistribute throughout the meat before cutting.
- The Weston's multi-tier rack system is perfect here — cut the rack in half and stack on two tiers for even smoke exposure on all surfaces.
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