Dr. Pepper Baby Back Ribs Recipe
Yield: 3 racks/12 servings
For the braising liquid:
For the Dr. Pepper Glaze:
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.
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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.