Dr. Pepper Spare Ribs

Directions

1. Preheat your smoker to 275ºF, set up for smoking/indirect grilling.

2. Remove the membrane from the bone side of the ribs. Trim the ribs to remove any sharp bones from the ends.

3. Rub all surfaces of the ribs with a thin layer of Bear & Burton’s The W Sauce. Season the bone side of the ribs first with Meat Church Texas Sugar Rub. Let the ribs sit until the seasoning darkens and looks wet on the surface, then season with a layer of Cattleman’s Grill Lone Star Brisket Rub. Let sit until the rub is well attached before flipping the ribs over and repeating this process on the other side.

4. Transfer the ribs to second shelf of the smoker. Smoke the ribs until a dark red/mahogany bark is formed on the surface, about three and a half hours.

5. Remove the ribs form the grill. Lay out two sheets of heavy duty foil, long enough to fit the ribs, one on top of the other. Place four tablespoons of unsalted butter across the foil. Place a rack of ribs, meat side down, on top of the butter. Turn up the edges of the foil to prevent liquid from running off the foil, then pour one cup of Dr. Pepper over the ribs.

6. Wrap tightly with the two sheets of foil. Repeat with the other rack of ribs. Return the ribs to the grill.

7. Cook the ribs meat side down until tender, about one hour. The meat should move freely from the bones when twisted.

8. While the ribs finish cooking, combine the ingredients for the Dr. Pepper Barbecue Sauce in a Lodge 12” Steel Skillet. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and let the sauce cook until it is reduced by two-thirds (you should now have one cup of the glaze). Let cool to room temperature.

9. When the ribs are tender flip them over to sit bone side down inside the open foil packet and brush with the Dr. Pepper Barbecue Sauce. Close the lid and let cook for about 20 minutes more, to allow the glaze to set up.

10. Remove from the grill. Rest 10 minutes. Slice to serve with extra Dr. Pepper Barbecue Sauce on the side.