Ingredients
Equipment
Method
- Remove membrane from bone side of 2 racks baby back ribs if desired. Cut between each bone to create individual ribs. Season all sides generously with sweet BBQ seasoning. Rest at room temperature 15-20 minutes.
- Preheat smoker to 275°F with apple, cherry, or oak wood. Place individual ribs directly on grates, spacing so they don't touch. Smoke 2 hours until deep bark develops on all surfaces.
- While ribs smoke, make Dr Pepper sauce: Combine 2 cups Dr Pepper, 3/4 cup BBQ sauce, 1/4 cup brown sugar, 2 tbsp honey, and 2 tbsp butter in saucepan. Simmer over medium heat 10-15 minutes, stirring occasionally, until reduced and thickened. Remove from heat.
- Transfer smoked ribs to foil pan. Pour Dr Pepper sauce over ribs and toss to coat. Cover pan tightly with foil. Return to 275°F smoker and braise 2 hours until tender.
- Remove foil. Toss ribs in pan sauce. Return uncovered to smoker for 10 minutes to set glaze and caramelize sauce.
- Remove from smoker and rest 5-10 minutes. Serve hot with extra sauce on side if desired.
Nutrition
Notes
Tips: Cut ribs into individual bones before smoking for maximum bark on all surfaces. Membrane removal is optional for cut ribs. Smoke at 275°F for proper bark in 2 hours. Make sauce while ribs smoke. Cover tightly during braise to trap steam. Final 10 minutes uncovered sets glaze. Sweet BBQ rub works best with Dr Pepper sauce.
Storage: Refrigerate leftovers up to 4 days. Reheat gently in covered pan with splash of Dr Pepper to restore moisture.