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Blackberry Barbecue Ribs

Tyler Essary/TODAY


  • 3 racks St. Louis spareribs or baby back ribs
  • 1 cup vegetable oil
  • 1 shaker barbecue seasoning, preferably Myron Mixon's Rubba Dub Rib Rub
  • Spritz
  • 32 ounces apple juice
  • One 1-ounce bottle imitation butter, preferably McCormick
  • 1 pound white sugar
  • Blackberry Sauce
  • Two 18-ounce bottles barbecue sauce, preferably Myron Mixon's Honey Smoked BBQ Sauce
  • 1 cup lite corn syrup
  • One 18-ounce jar blackberry preserves
  • Chef notes

    I'm a big fan of using fruit jellies and preserves in my barbecue sauces. Blackberry preserves are not too sweet and give a great color to the ribs.


    For the ribs:


    Remove membrane from back of ribs. Trim away excess fat. Apply a light coating of oil then medium coat of rub on top, bottom and sides of rack of ribs.


    Pre-heat smoker (or oven) to 275°F.


    Place ribs on smoker for 1 hour.

    For the spritz:

    Mix ingredients in a small pot over medium heat. Heat until sugar is dissolved. Remove from stove. Let cool and then transfer to sprayer. After ribs have been on smoker for an hour, start spritzing every 15 minutes for the next hour. After the second hour, wrap in foil and finish cooking until the internal temp between the bones is 207°F.

    For the blackberry sauce:

    Pour all ingredients into a blender and run until smooth.

    Once ribs reach 207°F, unwrap from foil and apply blackberry sauce on top and bottom of rib and put back on smoker for 8 minutes for sauce to set.