RecipeBlog - Feature - Dr. Pepper Ribs

Rotisserie Smoked Ribs with Dr. Pepper BBQ Sauce Recipe

By: Andrea Alden

Today we’re making Rotisserie Smoked Ribs with Dr. Pepper BBQ Sauce and nothing could be tastier. Smoky, sticky, saucy and you can’t get enough. The Memphis-style sauce is sweet and tomato-y with a light tangy finish. Perfectly paired with southern sides like beans, mac ‘n’ cheese, and cornbread, this will make a Barbecue feast for the ages and then some. Learn how to use the rotisserie on the Napoleon PRO605 Charcoal Professional barbecue and smoke up some delightful ribs with homemade BBQ sauce tonight.

Prep Time
45 min
Cook Time
120 min
Yield
4
Difficulty
Easy

Rotisserie Smoked Ribs with Dr. Pepper BBQ Sauce Recipe

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Ingredients

Method

Photos

Ingredients

2 racks

spareribs (side ribs)

1½ tbsp.

dehydrated garlic

1 tbsp.

kosher salt

1 tbsp.

smoked paprika

2 tsp.

onion powder

¼ cup

packed brown sugar


Extras

Blackstone hardwood lump charcoal

Napoleon wood smoking chips or chunks 

Heat resistant BBQ gloves


Dr. Pepper BBQ Sauce

1 can

Dr. Pepper

1 cup

tomato paste

1 tbsp.

vinegar

¼ cup 

packed brown sugar

1 tbsp. 

Worcestershire sauce

2 cloves

garlic, minced/grated

Salt and pepper to taste

Method
  1. Prepare the ribs by removing the silver-skin off the back. In a small bowl, combine the dehydrated garlic, kosher salt, paprika, onion powder, and brown sugar. Season the ribs thoroughly on both sides. Allow the ribs to sit on a rack over a baking sheet for at least 30 mins – while you prepare the grill- up to overnight in the fridge. 
  2. Load the rear burner of the PRO605 Professional Charcoal Grill with unlit lump charcoal – like Napoleon’s Blackstone. Add a couple of chunks of apple or maple wood. For a stronger smoke flavor use mesquite or hickory. Use a charcoal chimney starter – like Napoleon’s Jetfire™ Chimney Starter – and fill it with ¼ of a load of charcoal, using smaller chunks. Fill the bottom of the starter with paper towel or newspaper and light on a fireproof surface like the grill’s cooking grids. 
  3. Once the coals are lit, use heat resistant BBQ gloves and tongs to transfer the lit coals to the rear charcoal burner. Hang the burner on the back panel of the grill and allow the grill to heat to around 300°F while you prep the ribs. If you find the grill is getting too hot, close the vents at the bottom. 
  4. Thread the ribs onto the spit rod, securing them in place with the rotisserie forks. Place the spit rod onto the grill and turn it on. Cook the ribs slowly for around 2 hours until they’ve reached an internal temperature of around 190°F. 
  5. While the ribs are rotissing, combine the Dr. Pepper, tomato paste, vinegar, brown sugar, Worcestershire sauce, and garlic. Bring the mixture to a simmer for about 5 minutes, until nice and thick. Taste test, and season to taste with salt and pepper. Set aside.
  6. After an hour and a half, begin basting the ribs with sauce. Make sure to get every surface. You may also need to add a few more small chunks of lump charcoal to the rear burner. 
  7. Carefully remove the ribs from the grill and slice between each bone. Serve topped with extra sauce. 

This PRO605 Charcoal BBQ Recipe for Rotisserie Smoked Ribs with Dr. Pepper BBQ Sauce is filling and fantastic. The perfect rib recipe for a southern barbecue. What is your favorite BBQ side dish? Share yours with recipes, stories, and photos to our social pages like Grills Facebook and Instagram using the hashtags #BBQsides and #NapoleonGrills.
Happy Grilling!

RecipeBlog - Dr. Pepper Ribs - season

Season the ribs thoroughly

RecipeBlog - Dr. Pepper Ribs - charcoal

Fill the rear burner with unlit coals, light a few chunks of charcoal

RecipeBlog - Dr. Pepper Ribs - rotisserie

Load the rotisserie

RecipeBlog - Dr. Pepper Ribs - rotisserie2

Load the grill

RecipeBlog - Dr. Pepper Ribs - sauce

Sauce the ribs

RecipeBlog - Dr. Pepper Ribs - serve

Serve the ribs

RecipeBlog - Dr. Pepper Ribs - serve2

Barbecue sides like Mac & Cheese, beans, coleslaw, and cornbread are best

RecipeBlog - Dr. Pepper Ribs - serve3

So delicious

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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RecipeBlog - Dr. Pepper Ribs - season

Season the ribs thoroughly

RecipeBlog - Dr. Pepper Ribs - charcoal

Fill the rear burner with unlit coals, light a few chunks of charcoal

RecipeBlog - Dr. Pepper Ribs - rotisserie

Load the rotisserie

RecipeBlog - Dr. Pepper Ribs - rotisserie2

Load the grill

RecipeBlog - Dr. Pepper Ribs - sauce

Sauce the ribs

RecipeBlog - Dr. Pepper Ribs - serve

Serve the ribs

RecipeBlog - Dr. Pepper Ribs - serve2

Barbecue sides like Mac & Cheese, beans, coleslaw, and cornbread are best

RecipeBlog - Dr. Pepper Ribs - serve3

So delicious