1) Buy Baby Back Pork Loin U.S. style Pork Ribs. Costco has them.
2) Cut into 3 Rib lots to increase surface area Brine absorption.
3) Mix enough MOIST MEAT BOMB with water, fruit juice, coke, etc. to submerge them for 24hrs.
4) Take the plump brined Ribs out and cover both sides in Bourbon BBQ Rub and dark brown sugar and place on a sheet of non stick FROGMAT smoker mesh to keep your Grill bars clean.
5) Smoke them with Cherry Wood Chunks on charcoal, or Lumber Jack 100% Cherry Pellets at 120-140C in a Pellet Smoker, until internal meat temp reaches 95C. Takes 4-5hrs.
6) 30 mins before Ribs are ready, brush them all over with a Rib Glaze, Hickory Sauce or Chipotle BBQ Sauce, then finish cooking them, and drying the glaze.
7) Optionally cut them into single Ribs and serve on boiled rice. Eating rice with the sticky sweet Ribs absorbs the overload of Cherry & Hickory sauce sweetness. .
