There are ribs… and then there are ribs that you lift from the tray and the bones slide right out.

That’s what this guide is for: sticky, smoky, cherry-glazed flavour bombs that take minimal effort and deliver serious satisfaction.

Whether you're firing up the BBQ or using your oven, here’s how to do ribs the right way — with bold rubs and a slow-cooked finish that’s worth every bite.

🔥 Step 1: Choose Your Rub

Cherry Force – Sweet Cherry-Smoked BBQ Flavour

Our latest and boldest BBQ rib rub — sweet, sticky, and packed with cherry wood depth. Built for pork ribs, BBQ purists, and Star Wars fans alike.

Hickory Hog – Traditional Sweet Smoke

If you like bold smoke, sweet bark and traditional BBQ flavour, Hickory Hog delivers. Made for pulled pork, ribs, and Sunday smokes.

SPG – All-Purpose BBQ Base

Salt. Pepper. Garlic. The classic. Use solo for clean flavour, or as a base under Cherry Force or Hickory Hog to help build extra bark and balance.

🔪 Step 2: Prep the Ribs

• Remove the silver skin from the back of the ribs (a blunt butter knife under the membrane helps).
• Pat dry, then rub generously on both sides with your chosen rub(s).
• Let rest in the fridge for 2–3 hours, or ideally overnight, for max penetration.

🍖 Step 3: Cook Low & Slow

🔥 On the BBQ or Smoker

• Set to 120–135°C (250–275°F) indirect heat
• Place ribs bone side down, cook uncovered for 3 hours
• Wrap in foil with a splash of apple juice or cider and continue cooking for 1–2 more hours
• Unwrap, glaze and cook uncovered for final 30 mins to set glaze and bark

🔥 In the Oven (Yes, Really)

• Preheat to 130°C and wrap ribs in foil, place on baking tray
• Cook for 3 hours covered, then unwrap
• Raise temp to 180°C, brush with glaze and bake 30–45 mins more until sticky and crisped

🌶️ Optional Glaze or Sauce

Cherry Force Glaze:

• 2 tsp Cherry Force
• 2 tbsp runny honey
• 1 tbsp cider vinegar

Hickory Hog Glaze:

• 2 tbsp ketchup
• 1 tbsp brown sugar
• 1 tsp Hickory Hog

Brush over ribs in final 15–30 mins of cooking, turning and basting for sticky perfection.

🛒 Rib Kit for BBQ Season

Want to get started right? Grab the full trio and make every rack count:

• Cherry Force
• Hickory Hog
• SPG

→ Shop All Pork Rubs

It’s not magic — it’s rub, time, and the right flavour.

Tag your rib masterpieces on Instagram @Smokey.Rebel with #CherryForceRibs to get featured.

❓FAQs – Cooking Ribs with Rubs

Do I need to remove the silver skin on ribs?

Yes. Removing the membrane from the back of the ribs allows the rub to penetrate and helps the meat become tender during cooking.

How long should I cook ribs for?

On a BBQ or smoker: 4–6 hours total. In the oven: around 4 hours, finishing uncovered to build a sticky glaze.

Can I use Cherry Force on chicken or burgers?

Absolutely. While it’s built for pork ribs, Cherry Force is excellent on chicken thighs and grilled burgers too — especially with a glaze finish.

Can I glaze ribs with sauce early?

No. Add sauce or glaze in the final 15–30 minutes to prevent burning. Earlier than that and the sugar may char too fast.

What’s the best way to reheat leftover ribs?

Wrap in foil and bake at 160°C for 15–20 mins, or air fry uncovered for 5–7 mins to crisp the edges. Great for sandwiches or tacos.