I have plenty of easy smoker recipes, but some are a bit more special—like Smoked Cherry Coke Glazed Ribs.
These ribs are a labor of love, taking just over six hours from start to finish to become tender, fall-off-the-bone perfection, finished with a homemade Cherry Coke barbecue glaze.
I invited close friends and family to share a day of great food and good company while these ribs smoked away.
How to Make Smoked Cherry Coke Glazed Ribs
Start with two full racks of pork ribs. Pat them dry so the seasoning adheres well, then apply your favorite BBQ rub liberally on both sides.
I used a Honey Hog-style seasoning for a sweet-savory balance that complements the Cherry Coke glaze.
After seasoning, place the racks on the smoker and follow the classic 3-2-1 method for ribs: 3 hours unwrapped, 2 hours wrapped, and 1 final hour unwrapped to glaze.
Set your smoker or pellet grill to 225°F (about 107°C). Place the ribs bone-side down directly on the grate and smoke for three hours. This low-and-slow step builds smoke flavor and begins tenderizing the meat.
After three hours, wrap each rack tightly in heavy-duty foil. You can add about 1 to 2 tablespoons of water or beer to each packet to create steam and help further tenderize the meat. Use heat-resistant gloves when handling hot foil—having a partner makes wrapping easier and safer.
Return the foil-wrapped ribs to the smoker for two more hours. This is the second phase of the 3-2-1 method.
While the ribs are in the smoker, prepare the Cherry Coke barbecue sauce. Combine ketchup, a 12-ounce can of Cherry Coke, Worcestershire sauce, brown sugar, fresh lime juice, kosher salt, black pepper, and crushed red pepper flakes in a saucepan.
Bring the sauce to a boil, watching carefully as it can foam and bubble up quickly. Reduce the heat and simmer for 15 to 20 minutes, stirring occasionally, until the sauce thickens and the flavors concentrate. It will start thin but will reduce to a glossy, flavorful glaze.
After the two-hour foil phase, carefully unwrap the ribs and return them to the smoker for one final hour. During this last hour, brush the Cherry Coke glaze over the ribs several times so it builds a sticky, caramelized coating while the meat finishes cooking and firms up just enough to slice.
These Smoked Cherry Coke Glazed Ribs are fall-off-the-bone tender and full of flavor
Serve the ribs sliced between the bones with any remaining Cherry Coke sauce on the side for dipping. The final result is a balance of smoky, sweet, tangy, and slightly spicy flavors that pair beautifully with classic BBQ sides.
Enjoy these ribs hot from the smoker—friends and family will love them.
Recipe: Smoked Cherry Coke Glazed Ribs
Ingredients
- 2 full racks pork ribs
- BBQ seasoning or favorite dry rub
- 4 tbsp water or beer (for foil packets)
- 1 1/2 cups ketchup
- 1 (12 oz) can Cherry Coke
- 3 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 2 tbsp fresh lime juice
- Kosher salt, freshly ground black pepper, and crushed red pepper flakes to taste
Instructions
- Pat ribs dry and season all sides with your rub. Add salt and pepper if your rub is salt-free.
- Preheat the smoker to 225°F (107°C) and smoke the ribs unwrapped for 3 hours, bone-side down.
- Wrap each rack tightly in foil, adding about 1–2 tbsp water or beer to each packet. Return to the smoker for 2 hours.
- While ribs cook, combine ketchup, Cherry Coke, brown sugar, Worcestershire sauce, lime juice, salt, pepper, and red pepper flakes in a saucepan. Bring to a boil, then reduce heat and simmer 15–20 minutes until thickened. Watch for foaming as it comes to a boil.
- Unwrap the ribs and place them back on the smoker for 1 hour, brushing with the Cherry Coke glaze several times to build a sticky finish. Serve with extra sauce on the side.
More recipes to try
If you enjoy these ribs, try other smoked pork and poultry recipes for more smoky, flavorful meals.
