***for approx 13-15lbs, or 3 slabs of Spare Ribs, 4 slabs St Louis cut, 5 slabs Loin-Backs or Baby-Backs***

1/4 cup 15 year aged balsamic vinegar

1/2 cup water

1/4 cup minced dried tart cherries (sub with 3/8 cup fresh minced, reduce water to 3/8 cup)

2 Tbls dried red bell pepper, medium ground

2 Tbls ground black peppercorn

2 Tbls course ground dried onion

2 Tbls dried rosemary leaves, medium ground

1.5 Tbls minced dried garlic

1 Tbls kosher salt

1/2 Tbls chili powder

1/2 tsp cumin

1/4 tsp cinnamon

4 Tbls light brown sugar

Combine all ingredients ***except brown sugar*** , cover and heat in a saucepan over med/low heat, stirring every few minutes, until it begins to simmer.

Reduce heat to low for 15-20 minutes and keep covered, stirring occasionally. Turn off heat and stir in brown sugar, then cover and rest for 30 minutes on cooling stove top.

Chill well in refrigerator or ice-water bath before applying to meat if it will be allowed to rest while chilled prior to cooking, otherwise, it may be applied slightly warm imediately prior to cooking.

Cook low & slow (225-250*) to avoid rapid carmelization and scorching of the natural and added sugars.

Today's victims...two of these weighed 4-2/3lbs, while the largest weighed 5-1/3lbs:

4 hours smoke @ 225*:

Covered pan for 2+ hours @ 225:

0.75 hours back on open grates: