Dr Pepper Ribs

2 cans of Dr Pepper (you can use any cola variety)
2 Tbsp Butter (Salted)
1/2 cup Brown Sugar
2 Tbsp Kosher Salt
6 Cloves of Garlic finely chopped
1 Onion finely chopped
1/2 Cup BBQ Sauce (Night of the Living…)
1/2 Apple Cider Vinegar/ White Wine Vinegar
1/4 Cup Worchester Sauce
4 Chilli’s finely chopped
1 Jar Stockyard Apple BBQ Rub
Corn Starch as needed

Ribs of choice – Baby Back Ribs is what we used

500g Cherry Chips / Pellets / Chunks


1) Make your sauce – ideally a day in advance.
Perheat stove. Over a medium heat – melt butter. Add Garlic, onions, chilli. Stir til onions and garlic start to go soft and see-through. Add BBQ sauce, Worchester sauce, vinegar, salt and Dr Pepper. Drink remaining 1/2 can of Dr Pepper because it’s awesome and after all that chopping you’ve earnt it. Turn heat down a touch and sit rover the next 30 minutes while the sauce thickens. Add corn starch if you think the sauce is too runny, but this may not be neccessary. Let cool for 15-20 minutes then puree. Put in fridge.

2.) Prepare ribs in the usual way, trimming away the unwanted bits and smearing liberally with your Apple BBQ Rub. This goes amazingly well with the sauce we prepared earlier and the cherry smoke we’ll be infusing our cook with… Wrap ribs in foil and put in the fridge along with the sauce… then get some sleep cos tomorrow you’re going to have some eating to do…!

3.) Fire up smoker to about 110C. When humming, add cherry chips/chunks/pellets. When it’s smoking, add the ribs. Cook in the usual manner – meat side up. After 3 hours, remove ribs from the smoker, cover in foil then replace and cook again. After another 2 hours, remove again. Brush 75% of your sauce on your ribs and leave in the smoker until it begins to caramelize. Do not fully cover with foil. After approx more 30 mins. remove the ribs, add the remaining sauce, cover completely in foil and cook for a final 30 minutes. Put aside for 20 mins, then slice them up and serve!

All times are approximate only and will change depending on the size of your meat and the consistency of your smoker (not a problem in the Masterbuilt 😉 )