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Smokey Sweet Beef Ribs

  • Author: Kelly Cahoon

Description

These giants ribs were pecan smoked and flavored with honey mustard, Black Rub, and Dr.Pepper. A great combo of rich dark color and surprisingly sweet flavor.
Pro Tip: open the can of Dr. Pepper the night before you use it. Spraying a flat soda is way easier.


Scale

Ingredients


Instructions

  1. Trim ribs lightly of any excess or very thick fat.
  2. Score the membrane on the bottom of the ribs but do not remove fully.
  3. Cover all sides of the trimmed ribs in a thin layer of the Honey mustard, and layer with rub.
  4. Allow the meat to rest at room temperature while the grill heats to (250F).
  5. Place ribs bone side down on the lowest rack.
  6. After the first hour, spritz the ribs with the Dr. Pepper every 30 minutes for the rest of the cook. The ribs are done when a meat thermometer can easily go into the thickest part of the meat (like butter👌🏻) For me thats usually after 8-9 hours and internal temps of between 200F and 205F.