Fall off the bone tender, these Smoked Dr. Pepper Ribs are sweet, smoky and succulent. Meaty baby back ribs are generously seasoned in Sweet Rib Rub, then smoked them low and slow. Next, they’re braised in a bath of butter, brown sugar and Dr. Pepper until tender, then slathered in a sticky sweet Dr. Pepper BBQ sauce. The sauce caramelizes on the grill until slightly charred and gooey for a real bone lickin’ treat.
*Recipe provided from Pit Boss Grills*
Smoked Dr. Pepper Ribs Ingredients
- ALUMINUM FOIL
- 2 RACKS BABY BACK RIBS
- 1 CUP BBQ SAUCE
- 1 STICK BUTTER, MELTED
- 1/2 CUP DARK BROWN SUGAR
- 12 OZ DR. PEPPER SODA
- 1/4 CUP PIT BOSS SWEET RIB RUB
- 1/4 CUP YELLOW MUSTARD
Prepare Your Ribs
Place ribs on a sheet tray, then remove the membrane from the back side of the ribs. Rub yellow mustard all over ribs, then season with Pit Boss Sweet Rib Rub. For more Dr. Pepper flavor, try marinating the ribs in 12 ounces of Dr. Pepper, 2 tbsp of Worcestershire sauce, and 2 tbsp of soy sauce. Set them in a refrigerator overnight.
Directions
- Fire up your Pit Boss Platinum Series Lockhart and preheat grill to 225°F. If using a gas or charcoal grill, set it up for low, indirect heat.
- After the grill comes to temp, place the ribs directly on the grill grates, close the lid, and smoke for 2 hours.
- In a glass measuring cup, whisk together butter, brown sugar, and 8 ounces of Dr. Pepper.
- Pour half of the mixture on a foil-lined sheet tray.
- Place ribs, meat-side down, on top of the mixture, then pour remaining mixture on the bone-side. Tent the sheet tray with foil, then return to the grill for another 2 hours.
- Remove ribs from liquid and set meat-side up directly on the grill grate.
- Whisk together BBQ sauce and 4 ounces of Dr. Pepper, then brush half of the sauce all over the ribs.
- Increase temperature to 275°F and cook an additional 30 to 60 minutes until ribs are tender, and meat pulls away from the bones.
- Place ribs on a sheet tray, allow to rest for 10 minutes, then slice and serve with remaining BBQ sauce.
