Cherry Smoked Baby Back Ribs

Recipe Date: August 16, 2026
Difficulty: Easy
Measurements: Imperial (US)

The savory, peppery backbone and dark berry profile of “Hercules” Syrah call for rich, smoky barbecue. These low-and-slow-smoked ribs feature a dry rub of black pepper and smoked paprika that mirrors the wine’s natural spice profile.

Ingredients

  • 2 slabs of pork spare ribs, membrane removed
  • 2 Tablespoon Brown Sugar
  • 1 Tablespoon Smoked Paprika
  • 1 Tablespoon Kosher Salt
  • 1Tablespoon Course Black Pepper
  • 1 tsp Garlic Powder and Onion Powder
  • 1/2 tsp. Cayenne Pepper
  • 1 Cup Dark BBQ Sauce
  • 1 Tablespoon Apple Cider Vinager
  • 1 Tablespoon Honey

Directions

Preparation

  1. Prep & Season: Pat the ribs dry. Coat them with yellow mustard, and starting on the bottom(the rib side), liberally coat both sides of the ribs with the dry rub. Let them sit at room temperature for at least 30 minutes.

  2. Fire Up the Smoker: Preheat your smoker to 225°F using Cherry wood chips or chunks.

  3. Smoke (Low & Slow): Place ribs bone-side down and smoke for 3 hours.

  4. Wrap: Wrap each rack tightly in foil with a splash of apple cider vinegar. Return to the smoker for 2 hours until tender.

  5. Glaze & Finish: Unmold from foil, brush with the barbecue sauce glaze, and smoke uncovered for 45–60 minutes until the sauce sets into a sticky lacquer.

Slice the ribs, pour generous glasses of DAMA 2023 “Hercules” Syrah, and enjoy how the sweet smoke and savory rub melt into the wine’s velvety finish.

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