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January 17, 2023
If you’re up for an adventure, you have to try my Cherry Pecan Ribs. I’ve cooked with honey pecan before, but this is the first time I added cherry to the mix. After one bite, I knew it wouldn’t be the last time I used this flavor profile! I know you’ll love it just as much as I did. This recipe is great for those times when you want something different that everyone will devour.
My Cherry Pecan Ribs are a classic, dry rib without much fuss. Cooking in various styles, from easy to challenging, helps hone your skill. This recipe is one of my easiest but produces results that are out of this world. With a total cook time of under 3 hours, you’ll have dinner on the table fast! There’s nothing better than an easy weeknight meal with all the fun of a weekend BBQ.
Recipes like this make me believe that sometimes simple is best. These ribs come together without a wrap, injection, or sauce. When done right, dry ribs take the cake! This recipe will build confidence in even a novice grillmaster. It’s forgiving, simple, and tastes like you spent all day in the kitchen. Serve my Cherry Pecan Ribs for game day, family picnic, or whenever the mood strikes.
Most of my recipes come together with ten ingredients or less, but this time, I pulled it off with four. Here’s what you need to add to your shopping cart. Pro tip: You won’t use the entire bottle of rub, so save the remainder for the next great recipe.
Here’s the main equipment I used for this fabulous cook. You can find more of my favorite grilling tools in the Equipment and Tools section.
Pellet grill/smoker. I used a Traeger Timberline 1300 for this recipe. The Traeger is awesome because you can use it to grill or smoke. If you have limited space, this all-in-one setup is such a game-changer. This pit has many fun features like a pellet sensor, a super smoke button, and included probe. I consider Traeger “king of the grill” and can’t recommend this grill enough.
Pellets. For this cook, I used Royal Oak Charcoal pellets. If you’ve been around for a while, you know this is my prime choice of charcoal. Royal Oak is high-quality, and they don’t use any fillers. All you get is a nice, pure smoke.
You can find a detailed demonstration of this recipe in the video and recipe card near the bottom of the post. For now, enjoy this brief overview of how I pulled this recipe together.
These ribs were so gorgeous; they didn’t need sauce or a wrap! As soon as they were off the grill, the house filled with the aroma of sweet cherries. The ribs had a gorgeous golden crust but were perfectly moist. The pecan took center stage, with a dash of cherry in every morsel. These Cherry Pecan Ribs are a recipe I’ll come back to time and time again.
One whiff, and you won’t be able to stay away from these ribs. If you can find the willpower to make a whole spread, here are some of my favorite sides.
If you have leftovers, you can store them in the fridge for up to 4 days. You can also freeze these ribs for up to 4 months.
Traeger Timberline 1300, Royal Oak Hardwood charcoal pellets, cutting board, Large Aluminum Sheet Pan, metal cooking tongs, plastic spray bottle, heavy-duty aluminum foil, Thermoworks instant-read meat thermometer, and insulated gloves for handling meat.
Category
Ribs
Prep Time
15 minutes
Cook Time
2 hours 45 minutes
1. Get your grill up to 300º. 2. Take your ribs out of the pack. Skin the membrane and trim any excess fat. 3. Spray both sides of your ribs with Duck Fat Spray 4. Season both sides of your ribs with Heath Riles BBQ Cherry and Pecan Rubs. 5. Place your ribs on your grill. 6. Spritz with water after an hour and a half. 7. After 2 hours and 45 minutes, our ribs were hitting 200º internal so we pulled them off. 8. Place your ribs on a sheet pan and wrap in aluminum foil. Rest them for 30-45 minutes. 9. Once they've rested, slice and serve.
Take your ribs out of the pack. Skin the membrane and trim any excess fat.
Spray both sides of your ribs with Duck Fat Spray
Season both sides of your ribs with Heath Riles BBQ Cherry and Pecan Rubs.
Place your ribs on your grill.
Spritz with water after an hour and a half.
After 2 hours and 45 minutes, our ribs were hitting 200º internal so we pulled them off.
Place your ribs on a sheet pan and wrap in aluminum foil. Rest them for 30-45 minutes.
Once they've rested, slice and serve.