Hey there, just finished the ribs...did a slab of spares and a slab of baby backs.
Came out ok, but my wife really liked it. It tasted too salty for some reason and I didn't use any salt except a little celery salt (like 1 tsp) in the rub.
But could not really tast the cherry (she says she can). Similar to results that Stogie had with just basting, thats why he resorted to the cherry yogurt marinade I think.
Topchef, I was thinking the same thing... making a redux sauce with the cider. That would concentrate the cherry flavor and I am thinking of mixing it in with a bbq sauce.
I do that with orange juice and add a little chipolte pepper with it and it is delicious. I think it will be great with cherry too.
The cider is
Mountain Sun brand Cherry Cider and it is totally organic and natural with no corn syrup or other mischievous ingredients.
On quail that sounds exquisite! When we get up there next summer we want to check out your restaurant Topchef!
Regards,
PrestonD