Duroc baby back ribs carry exceptional marbling that slowly renders during low-and-slow cooking, creating juicy meat with deep pork flavor and clean bite-through texture. The cherry glaze caramelizes over the fire during the final stage, building sticky, smoky layers that pair perfectly with the natural richness of the ribs.

Ingredient List

• 2 racks Duroc Baby Back Ribs
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp yellow mustard

Dry Rub

• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp chili powder
• 1 tsp kosher salt
• 1 tsp black pepper

Cherry Glaze

• 1 cup cherry preserves
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard

Process

1. Remove membrane from back of ribs and pat dry thoroughly.
2. Coat ribs lightly with yellow mustard.
3. Combine dry rub ingredients and season ribs generously on all sides.
4. Preheat smoker or grill for indirect cooking at 250–275°F.
5. Place ribs bone-side down and smoke for 3 hours.
6. Mix cherry preserves, apple cider vinegar, Worcestershire, and Dijon in a saucepan. Warm until smooth.
7. Wrap ribs tightly in foil and continue cooking 1–1.5 hours until tender.
8. Remove ribs from foil and brush generously with cherry glaze.
9. Finish directly over live fire or high heat for 2–3 minutes to caramelize the glaze.
10. Pull ribs when internal temperature reaches approximately 198–203°F.
11. Rest 10 minutes before slicing and serving.