Chris’s Cranberry Glazed Pork Backribs

Ingredients

Pork Backribs:

• 1 Rack of Swift Pork Backribs
• Killer Hogs Hot BBQ Rub & Killer Hogs The BBQ Rub
• Parkay Squeeze Butter
• Brown Sugar
• Log Cabin Butter Rich Syrup

Cranberry Glaze ingredients:

• 1 C of jellied cranberry sauce
• 1/2 C of orange juice
•  1/4 C of brown sugar

Directions:

1. Pull membrane off with a paper towel.
2. Chris normally uses mustard or Octonuts Virgin Almond Oil for a binder.
3. Then apply a light layer of Killer Hogs Hot BBQ Rub as a base for both sides, followed up with Killer Hogs The BBQ Rub , pat and press rub in and let set for about 15 -20 min ,
4. At this time your grill should be getting to temp.
5. Chris uses an Almond / Plum combo of KnottywoodBBQ pellets on his Louisiana Grill at 275°F for about 2 – 2 1/2 hrs bone down.
6. Spritz with Wild Cherry Pepsi in a spray bottle, spritz first 45 min – 1hr mark.
7. After cooking for 2 – 2 1/2 hrs ribs should have a nice bend to them and ready to be wrapped in double layer foil.
8. Lay out two layers of foil with butter, brown sugar and log cabin butter syrup then place the rack of ribs meat down and wrap tightly.
9. Put wrapped rib meat down back on the grill for a 1hr. By then you should have nice pullback on the ribs and they should be tender and have an internal temp of 190-200°F.
10. When ribs are at desired temp, remove from grill and unwrap.
11. Apply a layer of Killer Hogs The BBQ Rub on the backside and brush a light layer of the Cranberry glaze and repeat with the same steps for the front.
12. Place back on the grill at same temp for 15 mins to tack on the glaze
13. After 15 mins, let them rack cool for a bit 5-10 mins, then slice away and enjoy.