Two Bros. BBQ Market Cherry-Glazed Baby Back RibsSteven Raichlen
Other Recipes from Planet Barbecue Episode 104: San Antonio Grill
Most people come to Two Bros. BBQ Market for the pitch-perfect Texas brisket. I’m here for a dish you’d expect to find in Kansas City: cherry glazed ribs. The two brothers in question are Jason and Jake Dady, and despite their classical culinary training, the Dadys can spice and smoke with the best of them. These succulent, smoky ribs have just a hint of cherry sweetness—they’re worth a trip to this San Antonio landmark just by themselves.
Serves 3 to 4
Two Bros. BBQ Market Cherry-Glazed Baby Back Ribs
- 2 racks baby back ribs, each rack 2 to 2 1/2 pounds
- Your favorite all-purpose barbecue rub
- Cherry syrup in a food-safe spray bottle
1: Remove the membrane from the back of the ribs and season the meat side generously with the rub. Massage the ribs with your hands to work in the seasoning.
2: Set up your grill for indirect grilling and heat to 250 degrees. Arrange the ribs, bone side up, on the grill grate. Add wood chunks, preferably post oak. Smoke the ribs for 1 to 1 1/2 hours, then turn them over (meat side up) with tongs.
3: Continue to smoke the ribs until they are tender and the bones have shrunk back from the meat, about 3 additional hours, spraying periodically with the cherry syrup glaze. (Three coats of glaze are recommended.) Replenish the fuel as needed.
4: Cut into individual bones or half-slabs with a sharp knife for serving.
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