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Slow smoked pork babyback ribs. These ribs are sweet and smoky with a spice kick.
The glaze is made by slowly simmering cherries down into a deep, sticky syrup, the perfect base for a rich glaze. Brushed onto the ribs towards the end of the smoke, it adds that glossy finish with a subtle sweet kick that balances the smoke beautifully. Low, slow, and worth the wait.
Add a Cherry glaze pouring sauce to finish
Posted 24hr delivery subject to availability, up to 7 day waitlist for preorders.
Ingredients: Pork Ribs, Cherry syrup (Cherries, Sugar) Paprika, Smoked paprika, Brown sugar, Coriander, Fennel seeds, Sea salt, Cayenne Pepper, Cumin, Apple Juice, Natural Woodsmoke (Oak).
Once opened, use within 3 days.
Smokey Sam’s Ltd
Youldon Moor Cottage, Chilsworthy, Holsworthy, Devon, EX227JL
Reheating instructions - To reheat in an oven cook at 120c wrapped in foil for 20-30 minutes, remove foil for the final 10 minutes after reglazing the ribs with the syrup. Internal temperature must be 74c for safe reheating.
Slow smoked pork babyback ribs. These ribs are sweet and smoky with a spice kick.
The glaze is made by slowly simmering cherries down into a deep, sticky syrup, the perfect base for a rich glaze. Brushed onto the ribs towards the end of the smoke, it adds that glossy finish with a subtle sweet kick that balances the smoke beautifully. Low, slow, and worth the wait.
Add a Cherry glaze pouring sauce to finish
Posted 24hr delivery subject to availability, up to 7 day waitlist for preorders.
Ingredients: Pork Ribs, Cherry syrup (Cherries, Sugar) Paprika, Smoked paprika, Brown sugar, Coriander, Fennel seeds, Sea salt, Cayenne Pepper, Cumin, Apple Juice, Natural Woodsmoke (Oak).
Once opened, use within 3 days.
Smokey Sam’s Ltd
Youldon Moor Cottage, Chilsworthy, Holsworthy, Devon, EX227JL
Reheating instructions - To reheat in an oven cook at 120c wrapped in foil for 20-30 minutes, remove foil for the final 10 minutes after reglazing the ribs with the syrup. Internal temperature must be 74c for safe reheating.
