CherryRibs (3-2-1 Cherry Baby Back Ribs)
German pellet-smoker baby back ribs done by the 3-2-1 method with a Schwarzbier braise, cherry syrup and a whisky-maple BBQ glaze.
🍳 Cook: 360 min
Ingredients
| 4 | racks baby back ribs |
| 1 bottle | Schwarzbier (dark beer) |
| 100 ml | cherry syrup (Tri Top) |
| — | Mississippi BBQ sauce |
| 2 cl | whisky |
| 1 | cherry syrup (splash) |
| 2 cl | maple syrup |
Instructions
- Remove the silverskin from the back of each rack.
- 3 hours – smoke: Smoke the ribs on a pellet smoker at ~120°C (250°F) uncovered for 3 hours.
- 2 hours – braise: Wrap the ribs in foil with the Schwarzbier and cherry syrup and cook a further 2 hours until tender.
- 1 hour – glaze: Unwrap, whisk the BBQ sauce with whisky, a splash of cherry syrup and maple syrup, brush over the ribs and smoke a final 1 hour, glazing again near the end.
- Rest briefly, cut between the bones and serve.
Note: this is a video-only page listing ingredients; the method is reconstructed as a faithful 3-2-1 pellet-smoker rib process.