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Meat-Up in Memphis 2021

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Iberico Ribs with a Dr Pepper Glaze

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  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4311
    • Stockholm, Sweden

    Iberico Ribs with a Dr Pepper Glaze

    Forgive me, for I have sinned. I smoked some crazy delicious ribs that will turn even the most faithful to a heathen

    So, Dr Pepper, this very artificial drink. What to do with it? Well, a tasty glaze was what I had in mind, so that's what I did. I smoked some Iberico Ribs, you know those meaty, tasty, fatty, rich and just loaded with flavor ribs? Yup.

    Fired up my kettle, added oak wood chunks for flavor and smoked those sunsabitches at 130° C for 5 hours. After 3 hours, when I had the bark I wanted, I started slathering on that Dr Pepper glaze. I kept going until I ran out of sauce. Man, this was a home run! Super tasty, rich, fingerlickin' good!

    Dr Pepper Glaze
    • 14 tbsp Dr Pepper (that's 2 deciliters for us Metric folks)
    • 7 tbsp ketchup (1 deciliter)
    • 4 tbsp golden syrup
    • 1 tbsp Dijon mustard
    • 2 tbsp Worchestershire sauce
    • 2 tbsp soy sauce

    Add ingredients to a pan, let it simmer for 30 minutes. Cool off.

    Here are the ribs, as nature made 'em

    Click image for larger version  Name:	Dr Pepper Ribs Raw.jpg Views:	0 Size:	209.7 KB ID:	899404

    And the rub applied

    Click image for larger version  Name:	Dr Pepper Ribs Rub.jpg Views:	0 Size:	369.4 KB ID:	899405

    And here's the final slather of that saucy goodness

    Click image for larger version  Name:	Dr Pepper Ribs Mop.jpg Views:	0 Size:	462.3 KB ID:	899406

    I'm gonna add this to my bbq cooking class repertoire, just ridiciulously tasty.

    Last edited by Henrik; August 21, 2020, 05:22 AM.
  • smokin fool
    Club Member
    • Apr 2019
    • 1777
    • Mississauga, Ont

    Try this next time we do wibs
    I tend to use root beer more in my smoking recipes
    Plus the kids swill down the Dr Pepper whenever we buy it


    • Elton's BBQ
      Club Member
      • Apr 2016
      • 2337
      • Saltnes Norway
      • Genesis 320 Limited
        Weber One Touch 57cm
        Weber Smokey Mountain 47cm

      Looks really Grand Henrik


      • Henrik
        Henrik commented
        Editing a comment
        Thanks Kjetil!
    • Mr. Bones
      Birthday Hat Master
      • Sep 2016
      • 9316
      • Kansas Territory
      • Grills / Smokers

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      Th flavor profiles of both Dr. Pepper an root beer are both excellent in sauces...

      Btw, trust me on this: Try Jack Black with some Barq’s, or A&W...
      Also, enjoy a Dr. Pepper mixed with yer fave spiced rum...


      • Henrik
        Henrik commented
        Editing a comment
        Now we’re talkin’! Haven’t tried Dr Pepper in a drink (yet), what would your recommendation be for a ‘first timer’? I do have rhum around, love it, think the sweetness levels should match well.

      • barelfly
        barelfly commented
        Editing a comment
        Barq’s root beer! I could always count on my grandpa having Barqs in the fridge when i went to visit. Always. He knew I loved that stuff!

      • marshall
        marshall commented
        Editing a comment
        Henrik give captain Morgan spiced rum a try with dr. Pepper! I mix mine 50/50
    • barelfly
      Club Member
      • Dec 2017
      • 1083
      • New Mexico

      Dr. Pepper! I haven’t had a Dr. Pepper in years. A story no one really want’s to hear, but I had a t-shirt when I was kid that said “I’m a Pepper - Dr. Pepper”. wore it constantly.

      Anyways, I’ve got three separate racks of SLRs in the freezer, I cook a rack at a time for the three of us and will have to try this. My son will be giddy I’m sure, since that means we will have some soda in the house.

      THanks for the recipe!


      • Henrik
        Henrik commented
        Editing a comment
        Cool. You're most welcome!
    • PaynTrain
      Club Member
      • Sep 2016
      • 129
      • Wadsworth, OH
      • - Yoder Durango loaded
        - Big Green Egg large
        - Ducane Stainless 7 burner
        - Weber kettle
        - Aussie kettle
        - GoBBQ Portable

      Henrik These look amazing, and I am going to try asap. On the Iberco side, are they really worth the extra cost? I keep trying to tell myself to try them, but I don't want them to be SOOO good that I never want to go back to regular butcher ribs!! Please advise.


      • Henrik
        Henrik commented
        Editing a comment
        Hmm, that's gonna be a tricky one. First off, they're (obviously) cheaper here in Europe, but I really think you need to try just one rack and see. (Yes, I realize I sound like a dope dealer trying to hook new clients, LOL!)
    • ssandy_561
      Charter Member
      • Apr 2015
      • 1197
      • Central OHIO

      One question one comment

      For us across the pond, (or maybe just me) what is golden syrup?

      I myself enjoy Southern Comfort with a splash of Dr. Pepper.


      • BruceB
        BruceB commented
        Editing a comment
        So that might be Karo syrup (dark and light) sold here.

      • Dewesq55
        Dewesq55 commented
        Editing a comment
        BruceB - Karo is corn syrup. Golden syrup is cane syrup. They are similar but not the same.

      • Bkhuna
        Bkhuna commented
        Editing a comment
        I've been attending cane grindings and syrup makings in the deep South my whole life. Cane syrup isn't golden. Cane syrup is thinner than molasses but just as dark. Golden syrup isn't to be confused with corn syrup.
    • Steve R.
      Club Member
      • Jul 2016
      • 2325
      • Elizabethtown, KY
      • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

      <--- Intrigued.

      I'm definitely going to have to try this. I'm planning a rib cook next weekend anyway.


      • Dewesq55
        Founding Member
        • Jul 2014
        • 1868
        • The Poconos, NEPA
        • Smoker:
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          Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

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          Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

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          Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

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          Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
          Chicken - Mainly the dark meat and wings
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          Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

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          Disqus ID:
          David E. Waterbury

        Henrik I just watched the video on YouTube today. It was a very nice cook. I'm shocked that you overcooked them 😉


        • Henrik
          Henrik commented
          Editing a comment
          They were still good, but I was tinkering around the house. A humbling smoke indeed, always a learning experience. Never relax 😄
      • Ahumadora
        Club Member
        • Oct 2015
        • 2075
        • Pilar Buenos Aires, Argentina

        Damm those look good. I bought home a pit to do a few cooks on and ended up selling it today.
        I can't get golden syrup or Dr pepper in Argentina.
        Last edited by Ahumadora; August 21, 2020, 03:11 PM.


        • theroc
          Founding Member
          • Jul 2014
          • 718
          • Altadena, CA
            • Camp Chef 24" Smoke Vault
            • Buckaroo Chunk Wood Grill
            • Weber Summit Gold D Gas Grill
            • Fireboard
            • Thermapen MkIV

          Those do look good. But something about Iberico and Dr. Pepper in the same sentence......


          • Geekandproud
            Club Member
            • Jun 2017
            • 71
            • South Jersey
            • Cookers:
              • Big Green Egg - Large
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            I think this sounds great. But SWMBO informed me that I better not use any of her Dr. Pepper on my wibs. Maybe I can sub some Mr.Pib :-)




            Meat-Up in Memphis 2021

            SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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            Meat-Up in Memphis



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