This might be my new favorite rib recipe
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- Опубликовано: 9 май 2023
- Finally caved in and tried making Dr Pepper flavored pork ribs. And i'm glad I did! These things turned out delicious. Sweet, smokey, tender, delicious babyback ribs.
Full recipe is on my website: grillinwithdad.com/2023/05/ri...
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#bbq #bbqribs #recipe 
Хобби
Oh wow! Looks so delicious. I must try this. Thanks for sharing.
I love your show, and the ribs look delicious. Keep up the good work
Oh my goodness looks so good!
Wow. Can't wait to try your recipe. Thanks for sharing 👍
Oh wow! Looks so delicious. I must try this. Thanks for sharing.. Looks great! Can't wait to try them! Thank you!.
Am I the only one who likes the "clack" sound of ribs hitting the cutting board?
YOU MUST WASH YOUR DAMNED MEAT
💍
This looks amazing.
Excellent video! I've never done ribs before but I will definitely try this! Thank you! 😋😋😋
🍻
This is my first video of yours, and I'm hooked. New subscriber for the rest of my life. My pops loves ribs, so the ribs you made in this video is what I'm going to make him this Sunday for Fathers Day. Thanks a ton Grillin With Dad, and please keep'em coming.
How did they turn out, did Dad like 'em?
@@froggie6608 Well, I followed this video step by step, and now I'm screwed on having to these ribs all the time. They turned out great, and everybody loved them. Pop's thinks they are amazing, and I'm totally in love with them.
@@shonhatley541 That's cool! I can't wait to try these, I'll let you know how I did. Have a great weekend.
Looks great! Can't wait to try them! Thank you!
Hope you enjoy
Looks Amazing 😊
Dude those ribs are 🔥🔥🔥 I can't wait to do this recipe. 👍
After watching this and another YT video, I smoked a rack of St Louis style ribs without removing the membrane. That and turning the ribs meat side down in the foil made this the best rack I ever made. Will have to try with the Dr Pepper sauce.
Great video!
That was a nice little cook, it looks like a lot of flavors that play well together. I might have to give this a try, it looks to me like it's well worth the effort.
Will try these definitely looked really good
Been wanting to do those on my recteq, this weekend it's happening Brother 👍. Love the channel! Cheers.
I remove the membrane mainly because I bought a "membrane remover" that work very well. I marinate over night in Dr. Pepper, covered. I use Plowboy rub, I like the mustard idea.
Looks awesome 😊.
I used ur Dr Pepper bbq recipe and rib method and I took our hometown rib cookoff over the weekend 👍🏼😎 pretty cool brother !!! Thanx for the video 😀
Beautiful color! Black is beautiful!
Great video ,thanks for the instruction.
Omg... now I'm starving (for ribs!)... Looks like a good recipe, will try soon!
Like your work area…. Great space to create it all very comfortably.. great job with choice of brine an all seasonings. Can taste all the flavors and delicious ribs… great job bud……
Here in North Carolina we have a wonderful beverage similar to Dr Pepper called Cheerwine. They make a bbq sauce that is wonderful.
Damn. I’m soon to turn 77 years of age and this young fella gave me 5 tips I never heard before, not to mention the great looking recipe. Thanks kid😊👍
These look delicious 😋😋
The sauce was 👌
Looks great
Looks delicious
Yummmm.. thank you
thank you for the great tutorial and adding the information on how to make them "fall off the bone' while i know having bit of bite is usually the most desired way to have them, both my husband and i wear dentures and it makes it just to difficult to eat them and we lose too much of the meat to the bone.
i do have a question though. Your tutorial was awesome, however what /how would one do this without a fancy grill like yours. i have 3 different grills, but they are all just basic ones. a plain gas, a smoker, and a barrel.
Looks Delicious yum yum 😋😋
Great video!! First time watching your channel! Will try that recipe!!! And subscribed!
We were doing construction work in some low income projects in Cleveland back in the 1970's and one of the black guys we worked with said he used Dr Pepper when doing ribs. We tried it out and it was fantastic.
Try using pure maple syrup as a binder instead of mustard. It will eliminate the need for brown sugar.
Or maybe Ken's honey mustard.
You would think using Maple Syrup or Honey as a binder is to think and would not let the rub soak into the meat prior to cook.
Expensive alternative, but sounds tasty.
@stenny1970 and it seems like it would burn the meat with all the sugar before or without wrapping it.
@@jmcc-lt3lkAbsolutely correct 👏
I have a couple racks I am cooking this week. Definitely using your recipe. Thanks
Those look really good!!
Great Job!! I just did some last weekend, didn't come out like ur's!!! Will be getting ur rub!! Thanks!!
I used Dr pepper for years also root beer and the family loves it
I am definitely going to have to try that!!
I'm gonna try this.
OMG 🎉
Wow this looks amazing and you really know your stuff, this gives me confidence to try grilling, thank you😊
Question...have you tried this recipe, and are they really sweet or no?
@RobertSpiller just tried them yesterday, not really sweet but were packed with flavor, they were perfect for me
Great information on the membrane. I stopped pulling it years ago and never noticed any difference.
Not me, big difference. ...or maybe that a Texas thing?
You just got a new subscriber, and I can't wait to try ribs this way.
AWESOME VIDEO!!! I gotta do this!!!
Great video, thank you for sharing. I'm taking this recipe back to my home planet.
That looks very very good yummy im.goin to try that
Excellent video !!
I think charcoal ang higher temps 275 really help crisp up the membrane and make it edible, also kinda protects the meat a bit from the higher heat. Now if your cooking at 225 on a pellet grill you'll notice the membrane is still there.
the membrane almost pops off with a crispy sound
More seasoning and smoke can penetrate the ribs if you remove the membrane first
Got to try those
EXCELLENT TUTORIAL
🙏
I just bought a couple racks I'm gonna give this a try. Looks delicious
Awesome!
Wow…amazing looking RIBS! Mouth watering. Look no further best GRILLED RIB RECIPE! Guess I know what my husband is grilling us very soon.
I’ve done this for years. Root beer as awesome, as well.
Sub'd...very good video on ribs. Also my first time seeing any from you on my feeds. For me, not sure if I'll try this...I'm too traditional with just spg and whatever sauce depending on my mood when cooking and what's in the cabinet. But this was very informative...thank you.
I never remove the membrane and it works out perfectly fine. Tender off the bone and JuIcY🌴🤙🏽🇺🇸
Creativeness
Well I’ve got your rub and it’s really good. I’m getting some Dr Pepper today and trying this!
We cook ribs the same way so I hope mine tastes as good as you say. We shall see.
Love your channel!
love, DD…
Thanks. Appreciate it.
This is going to be my recipe for Fourth of July ribs. Looks exciting and delicious.
Good job! Keep it up
Awesome job
Cheers from BRANTFORD Ontario
Ribs look fantastic!
Thanks!
try dotley dry rib rub for ribs smoked with pecan wood , cattlemans bbq cooked with coke syrup n onions very very hard to beat but i will try it
OMG!!! This is a fantastic video my friend. I totally cook the same way you do. Your ribs looked absolutely delicious. New subscriber here for sure. Great big 👍👍
thank you so much
Fantastic! Looks amazing and great presentation! Appreciate you, man!
Thank you
I 100percent agree. No drama No dogs No yelling No selling.
On a side note i have a cousin who's an executive chef and he told me he just scores the membrane.
I put my ribs in vacuum bags with half can Dr Pepper light vacuum and seal refrigerant 12/24 hours ( I leave membrane on) . The rest is same way except I use butcher paper instead of foil. I also spritz with Jack Daniels apple. I heat Dr Pepper with honey and wistershire ketchup reduced to half . Slather ribs with sauce cook for 10 minutes or so then eat😊
You have a nice neat and efficient operation
I am a pit master, good job brother! I used Coca/Cola on one set and they were awesome. Starting to think outside the box and see what else might be interesting.
I definitely have to try this.
Delicious
You can braise the ribs in the oven as well. I haven't had access to my barrel grill for a while & do these ribs in the oven. I do miss the smoked flavor, but he didn't use any wood chunk (beside lump coal) while cooking these.
How much smoke flavor can food get from a charcoal or gas grill? I was wondering the whole time whether there's anything to the practice of grilling them besides if you happen to be outdoors for Memorial Day or whatever, that if you're not smoking them you might as well cook them in the oven and this was really at heart an indoor ribs recipe modified for outdoor cooking.
@salvadorromero9712 The smoke definitely adds flavor. Even if it's just charcoal. I use charcoal with just a bit of wood for flavor. Any wood will work but I do like the apple and cherry wood for ribs.
@@KevinSmith-dq9tz Taste the meat... *AND* THE HEAT
looks amazing i bet those were really good.
So good
I like using the drippings caught inside the foil with a bit of a thickening agent to make a BBQ sauce with for dipping.
Looks Delicious
That was excellent thank you for your time. I am going to subscribe with a thumb up.
First video of yours I'm watching excellent job I'm definitely going to be trying this recipe
New sub after this vid thanks for sharing! Very well done!!
Been doing Dr Pepper since around 2008. A must!!
I cut the membrane like you did also, works great! I use mustard to or Wister shire sauce!
I've never removed the membrane, and I always use Famous Daves Pork rub , which I get at walmart for $3.50 for a bottle about the size of yours . Sometimes I rub the with ribs with yellow mustard first , then Famous Daves. 4 1/2 to 5 hours @ 225 degrees . You can tell when they are done when you pick them up with tongs in the center of the rack , bounce it up and down , and the ribs are rubbery but they don't break. I've also learned from experts that the meat shouldn't be falling off of the bone , but rather it should be easily nibbled from the bone to be cooked to perfection . I wait until they are done and removed before I put BBQ sauce on them , and then wait 15 minutes to cut the rack into individual ribs .
" Somebody's gonna clean it up" I LOVE IT!!!
God almighty you made me want them I'm making them today great video n great cookin
The membrane is pure collagen which is one of the best things to eat for skin and joint health. I ripped them off ribs for decades because I was told to, then thought better. I'd like a good rub with no salt. Every single rub I get has way too much salt in it, unless I barely put any rub on, then what's the point? Any more, I've given up and smoke my ribs with nothing on them. Pork has such a delicate flavor that's easily overwhelmed. I make a simple light sugar sauce for the end and it's so good. Meat and smoke need little enhancement.
My dad smoked ribs and beef ends in Dr Pepper back in the 1960s.
My aunt used peanut butter on her spare ribs, sounds nasty,but was really good and it is a good binder for the sweet baby Ray's
yum
Good job!
Can imagine what these taste like and my mouths watering lol, unfortunately don't have a green egg so will be sticking to the bbq for now but I'll definitely be trying something similar this summer! Awesome as always brother, cheers!!
No need for an egg. This can be done on a grill or oven too
If you ever thought about getting an Egg even for a minute, really, really consider it. I've had mine for about a year and LOVE it. I can't wait to try these ribs.
Home Depot has a considerably less pricey dome style cooker it still uses the confection oven benefit of cooking and has equal insulation I’ve had two of them now
I remove the membrane. Use a paper towel to grip it and it'll come up easier. work a knife under the membrane over a bone and make a hole for your finger. pinch it with the paper towel and pull. helps keep a grip and its off. takes a minute to do and I feel removes a less desired texture when you eat a cooked rib.
Dp makes a great one. Back in the day and when it was around I used Mr Pib. You'd be surprised
looks delicious🤪
I've never had lump charcoal hold the fuel in and make the food taste like the fuel. I've had that issue with regular charcoal but not lump
Don't use lighter fluid Period!
Love the Dr.Pennerbqd recipe 😋😋👍😎
I have marinated steaks in Dr Pepper for a few hours before w. great results, it will tenderize the steak. The Dr Pepper sauce is great on ribs and chicken thighs. I usually peel off the membrane on the ribs, but it can be a pain in the ass and time consuming especially if you are making a lot. Maybe for a BBQ competition. The recipe I use is similar from the Big Green Egg website, great video.
I've never encountered any problems with the membrane. Just loosen up an end, grab it between paper towels, and pull. It comes right off.
Man, I do the same thing, only I also use onion green peppers, and garlic marinate overnight on beef ribs
i used the dr pepper in a par boil with onions and garlic then put on the grill onlow
I am definitely doing this one! I might let mine soak in the Dr. Pepper overnight. BTW, Am I the only one who wraps the shiny side of the foil inside these days? I was trained that way years ago, but I see so many You Tubers wrapping their meat with the dull side inward. Guess it doesn't matter anymore lol! Great video!
you are not alone... I was taught the same way..
Both sides of the foil are ok to use. Shiny side looks nicer. Some Newer foils have a non stick side and that one does matter what side you use.....
Depends on what ur using the foil for. When wrapping the ribs (or anything) u have the dull side out. Theory is the heat will absorb better. If shiny side is showing (out) the heat will reflect off the ribs.
However if u r lining the inside of the bbq, the shiny side is out to reflect the heat back towards the meat.
great video.
I just ate and he's making me hungry!!!
Might have to give that Dr Pepper a try! Thanks for sharing!
New subscriber from San Antonio, TX
I tried this. Amazing! Glad I work next door to a butcher. $1.99 a lb for ribs! Can't get enough of them.
Nice!