I could have sworn I posted a thread like this a couple years ago, but I can't find it now.
Cherry Cola ribs was one of the first things I remember trying when I first started seriously smoking and bbq a few years ago. I thought I had invented it, only to find out, of course, that good ideas abound.
You need some full-on sugar, cherry cola and mix about 1 gallon with 1/2 cup kosher salt. Let the ribs marinate for 3 days. High-fructose corn syrup pop doesn't give the same results; just makes it taste chemical-ly.
I did 3 racks, cut in half to fit both my 2 gal. bucket, and my MES30.
So today, I pulled them from the brine, hit them up with Jeff's Rub, and slipped them into the MES for a 3-2-1. Smoked with cherry wood, of course.
For the last hour, I sauced using my usual homemade, but with some added Reese's Maraschino Syrup that I keep on hand for my bar.
They could not have tasted any "cherrier". No shots of them sliced, because as soon as I did, they were grabbed up by the family. My son, who has been there for all my cooks, said these were the best ever. High praise from a kid that usually just grunts.
Made up a pot of beans and cornbread to go with: