Dr. Pepper Ribs


  • Walton's Employee

    Dr. Pepper Ribs

    Dr. Pepper Saint Louis Ribs

    Learn how to make Dr. Pepper Saint Louis Style Ribs with Walton's TV and Meatgistics, watch the video, read the post and let us know if you have any questions.

    Prep Time

    10 Minutes

    Cook Time

    6 Hour

    Ingredients

    Spare Ribs
    2 liter of Dr Pepper
    Cajun Seasoning and Rub
    Killer Chili Seasoning

    Utensils Needed

    Crock Pot or Slow Cooker

    Instructions

    The night before you put them in a slow cooker you want to rub them with whatever seasoning you are using, wrap them in plastic wrap or foil and let them sit in the cooler or refridgerator. This will help the meat pick up as much of the seasoning as possible before we cook them in Dr. Pepper.

    Since what we are doing is already a little weird I decided to choose some seasonings you wouldn’t normally associate with ribs. I was having a hard time deciding what seasonings to use until I remembered I had to cut the ribs in half to get them in a crockpot anyway so that made it a little easier. I wanted one that had a few different types of pepper in it so I chose the Cajun Seasoning and Rub. While I was trying to figure out the second one I was smelling some seasonings without looking what was on the label and I decided to use out Killer Chili Seasoning on the second half, I have no idea how this is going to be on ribs but we are about to find out!

    Process

    Unwrap your ribs and place in the slow cooker and then cover with the Dr Pepper. Cook for 6 hours or until the internal temperature is 190-200°. Cooking it to that temperature will allow the collagen and fat to render and it will give you a rib that should be fall off the bone tender.

    Watch WaltonsTV: Dr Pepper Ribs

    Shop waltonsinc.com for Dry Rubs

    Shop waltonsinc.com for Sausage Stuffers

    Shop waltonsinc.com for Meat Lugs


    Chambered Vacuum Bags

    Weston Meat Mixers

    PK 100 Pro Smoker Smokehouse

    Smoker for Snack Sticks

Log in to reply
 


Recent Posts

  • @Lance Landjager is a big goal of mine!

    read more
  • L

    F9B424AD-E887-4822-96B8-16F4BD4E783E.jpeg
    I tried something new to me instead of smoking this Landjager I used a mesquite smoke powder. It turned out pretty good, not as good as real smoke but really not bad.

    read more
  • L

    @Jonathon
    The old timers in my family used to make blood sausage I remember trying it once…
    I may need to try and make it to see if my taste buds have changed😂

    read more

Recent Topics


Who's Online [Full List]

10 users active right now (2 members and 8 guests).
Bhouin1086, Joe Hell, Lance, pepper

Board Statistics

Our members have made a total of 5.4k posts in 1.2k topics.
We currently have 4.9k members registered.
Please welcome our newest member, Mikeg32253.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

12
Online

4.9k
Users

1.2k
Topics

5.4k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.