“No wrap this time — just pure, slow-smoked goodness, letting the cherry wood build that deep, flavorful bark. A few spritzes of apple juice, cider vinegar, and a splash of bourbon kept things juicy while the ribs took on that rich, smoky color. By the time I pulled them off, I didn’t even wait to plate them – just grabbed one straight from the tray, savoring every bite. No shortcuts, no frills — just damn good BBQ.”
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Recipe from @terri.harrigan on Instagram
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