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.
Crock Pot or Slow Cooker
InstructionsThe 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!
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
@Lance Landjager is a big goal of mine!
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.
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