Dr. Pepper Baby Back Ribs

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and packs it full of these epic Dr. Pepper Baby Back Ribs. Smoked, braised and glazed to perfection!

Dr. Pepper Baby Back Ribs


Yield 3 racks/12 servings

Ingredients

For the braising liquid:

For the Dr. Pepper Glaze:

Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 275ºF, set up for smoking/indirect grilling.

Remove the membrane from the bone side of the baby back ribs. Trim the ribs to remove any sharp bones from the ends.

Rub all surfaces of the ribs with the Big Rick’s Jalapeño Honey Mustard. Season the bone side of the ribs with R Butts R Smokin’ Honey Chipotle BBQ Seasoning. Season the meat side of the ribs with Killer Hogs Barbecue The BBQ Rub. Let the ribs sit until the seasoning darkens and looks wet on the surface.

Smoke the ribs until a dark red/mahogany bark is formed on the surface, about 4-5 hours.

Remove the ribs form the grill. Place each rack of ribs, meat side down, on top of two sheets of heavy duty foil. Season the bone side of the ribs with more of the R Butts R Smokin’ Honey Chipotle BBQ Seasoning.

Combine the Dr. Pepper and Big Rick’s Jalapeño Honey Mustard for the braising liquid and whisk. Divide the liquid equally. Pour the liquid into the foil with the ribs.  Wrap tightly with the two sheets of foil. Return the ribs to the grill.

Increase the grill temperature to 325ºF. Cook the ribs meat side down until tender, about 1 hour. The meat should move freely from the bones when twisted.

You might also enjoy: Barbecue Smoked Beans with St. Louis Spare Ribs

While the ribs are cooking, add two cups of Dr. Pepper to a Lodge 8” Cast Iron Skillet. Bring to a simmer. Reduce heat, but maintain the simmer. Reduce to a syrupy texture. The two cups of liquid should reduce down to about two tablespoons. When the liquid gets syrupy, add the Smoke on Wheels Kansas City Bootleg BBQ Sauce. Bring back to a simmer, then turn the heat off.

When the ribs are tender, remove from the foil, flip over to sit bone side down and brush with the Dr. Pepper Glaze. Close the lid and let cook for about 15 minutes more, to allow the glaze to set up.

Remove the Dr. Pepper Baby Back Ribs from the grill. Rest 10 minutes. Slice to serve.


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Yoder Smokers YS640 Pellet Grill

4 Comments

  1. Jason Kulwicki
    September 25, 2019

    Can Chef Tom do a product comparison between the Yoder YS640 and the Kamado Joe?

    Reply
  2. Matt
    September 30, 2019

    I’d love to hear more about how to fit 16 racks on the 3-tier shelf system. I’ve got a stock YS640 and can fit 12, 6 on each shelf.

    Reply
  3. Jake
    October 6, 2019

    Would love to see your take on a French dip sandwich.
    Thanks for all the work you do, I watch every Tuesday.

    Reply
  4. Donald Bowden
    October 30, 2019

    can you smoke on the ys640 a Bison Tri-Tip, please !

    Reply

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