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Dr. Pepper Ribs
Dr. Pepper Ribs

Dr. Pepper Ribs, amazing ribs in just 3 ½ hours. We have been wanting to do some ribs and My Baked beans. So, we thought we would do some for date night! The ribs had just a “Kiss” of Dr. Pepper, tender and almost falling off the bones. My beans as always were great! I love these beans and have been doing these for over 35 years now.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Dr. Pepper Ribs
A Wood Pellet Grill Recipe

Prep Time: 10 mins. Overnight Marinade
Cook Time: 3 ½ hrs. @ 250* (121c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Grills Fruitwood Pellet Blend

Ingredients: Dr. Pepper Ribs
Note: I did not ad amounts of my ingredients, on this recipe it is all to your taste.

Dr. Pepper Ribs
A Wood Pellet Grill Recipe

Dr. Pepper Ribs
Season Your Ribs

Cooking Directions: Dr. Pepper Ribs

Trim your ribs and remove the silver skin. To marinate your ribs overnight put them in a pan or bag and cover with Dr. Pepper, then into the refrigerator until you’re ready for the grill.

Preheat the grill to 250* (121c) and light your Wedgie.(Our Store)

Pat the ribs dry and season them with the Butcher BBQ Longhorn Dust and place them on the grill for 2 hours bone side down.

I like to foil my ribs depending on what I’m doing with them. So, lay out a piece of foil big enough that you can wrap the ribs. Before you lay the ribs on the foil sprinkle some brown sugar on them and about 3 pats of butter. Lay the ribs meat side down, fold the foil up a little bit and ad some Dr. Pepper. Then, fold it up. Do it like a tent so you can open it and roll the ribs over in about 30 minutes.

After 30 minutes open your foil tents and roll the ribs over so they are meat side up. Sprinkle them with brown sugar and top with some pats of butter. You will be surprised at what the butter does, it is a natural tenderizer and ads a ton of flavor. Ad a little Dr. Pepper into the foil if needed and close the foil back up.

After about 3 hours open the foil up and sauce them. Leave the foil open and let them go for another half hour so the sauce can caramelize. For the sauce, we used Country Bob’s BBQ Sauce and mixed it with Dr. Pepper and just brushed that on the ribs a few times the last 30 minutes of our cook.

Dr. Pepper Ribs
A Wood Pellet Grill Recipe

Our cook was 3 ½ hours, yours can easily vary a bit due the number of racks of ribs you are doing and how thick they are. You can cook them longer if you like yours falling off the bone, these were very close to that, I couldn’t pick them up without breaking the rack.

You don’t cook ribs by time, but internal temperature. I like my I.T. around 190* (87c), pull them off, cover it and let them rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Dr. Pepper Ribs
A Wood Pellet Grill Recipe

Dr. Pepper Ribs
Onto the Grill Grates @ 250* (121c)



Dr. Pepper Ribs
Add Sugar and Butter to the Foil

Dr. Pepper Ribs
A Wood Pellet Grill Recipe

Dr. Pepper Ribs
Place Ribs Meat Side Down Then Top with More Butter and Sugar and a Little Dr. Pepper

Dr. Pepper Ribs
Fold into a Tent

Dr. Pepper Ribs
Back Onto the GMG

Dr. Pepper Ribs
A Wood Pellet Grill Recipe

Dr. Pepper Ribs
The Sauce


Dr. Pepper Ribs
Open Foil and Sauce
See My Well Used Down Draft?

Dr. Pepper Ribs
Lookin’ Good

Dr. Pepper Ribs
A Wood Pellet Grill Recipe

Dr. Pepper Ribs
Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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