You don’t have to be a grill expert to achieve fall of the bone Cherry Cola Grilled Ribs.
It’s warming up, winter is thawing out, time to dust off the grill! We are pretty lucky because here in the south, we have a mild winter and are able to grill year round. One of my favorite meals to cook on the grill is cherry cola grilled ribs. They are tender, juicy and super flavorful. So good, I am even thinking about making them for the Easter holiday. Finger lickin ribs, a few sides and an Easter egg hunt. Sounds like the perfect day!
I admit, I used to be a little intimidated by the grill. My husband has always been the griller of the family. Last year I asked him to teach me his tips and tricks so that I would have the confidence to grill myself. I gotta tell ya, it isn’t as hard as I thought it would be.
One of the most important tips is choosing the right meat. Smithfield Fresh Pork Ribs are my go-to choice. They are hand-trimmed, extra tender and juicy every time! I love that they don’t contain any added hormones or steroids. The best part about Smithfield Extra Tender fresh pork is that it’s more tender and juicy. So no matter your level of experience, you will always have amazing pork.
Every good rib starts with a delicious dry rub. The spices add a great blend of sweet and spicy flavor. My rub includes some brown sugar, black pepper, garlic powder, onion powder, salt chili powder and paprika.
To prepare the ribs, start by rinsing them under cold water and then pat dry with a paper towel. Next remove the membrane underneath the ribs. This is not a have to step but I do feel it makes for the best ribs to remove the membrane. Using a sharp knife, make a cut down the center of the underside of the ribs. The cut makes it easier to grab the thin membrane and rip it off the ribs.
Rub both sides of the ribs with the dry rub spices and cover with plastic wrap. Chill for at least one hour or up to over night.
Ok, let’s grill! Grilling ribs is easy. The key is indirect grilling. This just means not placing the ribs right over the fire. Place the charcoal on one side of the grill and top with wood chips. I used hickory wood chips but apple would be nice too. Make sure to soak the wood for at least 30 minutes before putting on the charcoal fire. On the other side of the grill place a drip pan filled with water.
Once the grill temperature has hit 250 degrees F, grease the cooking surface to ensure the ribs don’t stick. Place the ribs on the side of the grill over the drip pan. Close the lid and cook for 2 hours. I would suggest periodically spraying the ribs with apple juice to add moisture.
After 2 hours, wrap the ribs in foil and place back on the grill for 1 hour. Next remove the ribs from the foil and place back on the grill. While ribs are cooking, heat BBQ sauce and cherry cola together on the stove. Spread the BBQ cola sauce on the ribs and grill for another 15 minutes. Remove from grill and let rest for 15 minutes.
Tips For Grilling Ribs
- Make sure to remove the membrane under the ribs.
- Rinse off ribs and pat them dry before seasoning.
- Season with a dry rub.
- Oil the grill to prevent the ribs from sticking.
- Cook on direct heat.
- Spray with apple juice to add moisture.
- The ribs will be fall off the bone when you pick up with tongs and the ribs bend down.
- Most important, buy the best meat.
More Great BBQ Recipes
When I am grilling, Smithfield Ribs are my secret weapon. Even for someone like me just learning the grill, I always end up with perfect ribs. It really is EASY! So grab your charcoal, ribs and tongs and GET GRILLING!
Cherry Cola Grilled Ribs
- Smithfield Ribs
- 1 Bottle KC Masterpiece Original BBQ Sauce
- 1/4 cup Cherry Cola
- 1/4 cup Brown Sugar
- 2 tablespoon Kosher Salt
- 2 tablespoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 teaspoon Ground Black Pepper
- 1 tablespoon Chili Powder
- 2 teaspoons Paprika
- 1 package Kingsford Charcoal
- 1 package Hickory Wood Chips
- 1 cup Apple Juice (optional)
- Prepare ribs by trimming any excess fat from ribs. Turn ribs bone side up and with a sharp knife, cut under the membrane. Pull membrane off ribs.
- Rinse ribs under water and pat dry with a paper towel.
- Sprinkle dry rub over ribs making sure to rub all over the top and bottom.
- Cover ribs with plastic wrap and let sit in the refrigerator over night. ( If you don't have time to sit over night, they can sit for 1-8 hours.)
- Prepare the grill for indirect heat. Put charcoal on one side of the grill and a drip pan filled with water on the other side. Soak wood chips in water for 30 minutes. Drain the wood chips well. Light the charcoal and top with several wood chips.
- Once grill has reached a temperature of 250-275 degrees F. Oil the cooking surface and place ribs on the grill. Place them on the opposite side of fire and coals. (Place above the drip pan.)
- Let grill for 2 hours, spraying halfway through with apple juice to add moisture to the ribs.
- While ribs are cooking, heat BBQ sauce in a small sauce pot over medium-low heat. Mix in 1/4 cup cherry cola to the sauce. Cook for 10 minutes.
- After 2 hours of grilling, spray ribs and wrap in foil. Place back on the grill on the same side. Let cook for 1 additional hour. (Make sure temperature is staying between 250-275 degrees F)
- Remove ribs from foil, place ribs back on the grill and coat with BBQ cola sauce. Let cook another 15 minutes. Remove from grill and let ribs rest for 10-15 minutes.