Prepare the blackberry bbq sauce by combining blackberry all fruit, V8 juice, brown sugar, Worcestershire sauce, apple cider vinegar, garlic and smoked paprika in a saucepan.

Cook over medium heat, whisking until well combined. Bring to a low boil and lower to simmer for about 5 minutes. Remove from heat and set aside. Sauce will thicken when it cools. Cover and refrigerate if making ahead.

Remove ribs from packaging and pat dry with paper towels. Remove the membrane from the bone- side of the ribs if desired. We usually leave it on, it's optional.

Brush or spray a light coating of olive oil and season with salt and pepper.

Prepare a grill fire or off set smoker to 275° using hickory, oak or pecan for smoke flavor.

Place ribs onto the smoker and cook with the lid closed for 1 hour.

Remove ribs from the grill and place on a large piece of heavy duty aluminum foil.

Brush with a heavy coating of blackberry bbq sauce.

Fold the foil around the ribs and return to the smoker, pellet grill or oven for 1 ½ - 2 hours until ribs reach 205° - 210° using a digital meat thermometer.

Remove from smoker and carefully open the foil, it will steam. Rest for 20 minutes.

Brush with additional sauce if desired. Slice and serve immediately.