Hickory Smoked Dr. Pepper ribs
Cooking Instructions
- 1
Heat pan to medium/high heat Sweat garlic in a little butter or oil. Once fragrant reduce heat to medium/low heat.
- 2
Add ketchup,mustard and bbq sauce. Let Simmer about 15 minutes stirring frequently.
- 3
Add cider vinegar continue to simmer for additional 5 minutes then add Dr. Pepper simmer until reduced until it begins to thicken.
- 4
Pour half of the thickened liquid over ribs you have taken the the membrane off of and have in a container for storage.
- 5
With rest of Dr. Pepper liquid add brown sugar and continue to cook on low heat until good sauce consistency stirring frequently so it doesn't stick and burn.
- 6
Marinate ribs for 12 to 24 hours, prior to smoking remove from marinade injected with marinade then place on a rack on a sheet tray and let air dry in fridge for 2 to 6 hours. This creates a pellicle " tacky texture" for the smoke to adhere to .
- 7
Season with spice rub of choice Set up grill for indirect cooking and smoke about 2 to 3 hours. you can take a bone and twist toward the middle of the rack of it twist and separates from the meat it's done glaze with sauce let rest ten minutes or so cut and enjoy.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Dr pepper pork ribs Dr pepper pork ribs
My family loves this recipe. It goes great with my home made bbq baked beans. They are fall off the bone delicious.
-
Dr Pepper Slow Cooker Ribs Dr Pepper Slow Cooker Ribs
This is a disgustingly easy recipe that I learned on Facebook (of all places). Once you have everything in place, you leave it alone ask day, then finish it off 4-6 hours later!
-
Smoked ribs Smoked ribs
Meat and the smoker is a big part of our eveyrday eating. Thought i would share our ribs they are always fall off the bone! #america
Mrs . Carpenter -
Cherry Pepsi Ribs Cherry Pepsi Ribs
Awesome! Let sauce marinate overnight for stronger pepsi flavor.
-
-
"Smoked" BBQ Ribs "Smoked" BBQ Ribs
A rack of perfectly smoked ribs is one of life’s great pleasures for meat-lovers. Pork or beef; they’re served dry or wet, with a savory sweet or tangy spice flavor (or both) from seasonings and the sauce that are used. The key though is definitely “low & slow.” [Translation: low heat, slow cooking time] In the South (US), BBQ is a noun, not a verb. So fire up the grill or smoker, it’s Q time.
-
-
Dr. Pepper Pulled Pork Dr. Pepper Pulled Pork
I remember seeing a similar recipe long ago and have been tweaking and improvising it ever since. The ingredients are rough estimates as I don't tend to measure for this recipe.
-
BBQ Pork Ribs BBQ Pork Ribs
I LOVE real low 'n slow BBQ. Being that I'm not from Texas, I believe that Pork is BBQ, not beef. So, I set out to perfect the art of real BBQ pork... And this recipe is in rib form!
-
-
More Recipes
Comments