Cherry Dr Pepper Glazed Ribs Recipe with Chipotle Peppers

These Cherry Dr Pepper glazed ribs have become my most requested recipe at every cookout. There’s something about that sweet, smoky glaze with the hint of chipotle heat that just makes people go crazy. The first time I made them, my neighbor literally asked if I was starting a BBQ restaurant because they smelled so incredible.

What makes this Cherry Dr Pepper glazed ribs recipe special is how the soda reduces down into this thick, glossy sauce that caramelizes beautifully on the ribs. The chipotle peppers add just enough smoky heat to balance the sweetness, creating this complex flavor that’s way more interesting than regular BBQ sauce.

Understanding the Low and Slow Smoking Process

The secret to incredible Cherry Dr Pepper glazed ribs is patience and proper temperature control. Baby back ribs need time to break down properly, and rushing the process will leave you with tough, chewy meat. The 250°F smoking temperature is perfect – hot enough to render fat and break down connective tissue but gentle enough to keep the meat tender.

The Texas Crutch wrapping method is crucial for this Cherry Dr Pepper glazed ribs recipe. After the initial smoke builds flavor and sets the bark, wrapping in foil with additional liquids steams the ribs and accelerates the cooking process. This ensures they’re tender enough to bite through easily.

Membrane Removal and Prep Techniques

Removing the membrane from the back of the ribs is essential. That thin, silvery layer prevents seasonings from penetrating and stays tough even after long cooking. Use a knife to get under one corner, then grab it with a paper towel and peel it off in one piece.

The mustard binder helps the rub stick and adds a subtle tangy flavor that works great with the sweet glaze. Don’t worry about it being too strong – the mustard flavor mellows during the long cook and just helps create better bark formation.

Let the seasoned ribs sit at room temperature while your smoker heats up. This helps them cook more evenly and gives the rub time to start working on the meat.

Building the Perfect Cherry Dr Pepper Glaze

The glaze is what makes this Cherry Dr Pepper glazed ribs recipe stand out from regular BBQ ribs. The Cherry Dr Pepper reduces down and concentrates its flavors while the chipotle peppers add smokiness and heat. The key is simmering it long enough to thicken properly.

Don’t just dump all the ingredients together and hope for the best. The glaze needs time to develop and thicken. Simmer it gently for 15-20 minutes, stirring occasionally, until it coats the back of a spoon. It should be thick enough to cling to the ribs but not so thick it becomes gloppy.

Balancing Sweet, Smoky, and Spicy Elements

The brown sugar and ketchup provide the sweet base, while the chipotle peppers and adobo sauce bring smokiness and heat. Apple cider vinegar adds acidity that cuts through the richness and helps balance the sweetness. Don’t skip the Worcestershire – it adds umami depth that makes everything taste more complex.

Taste the glaze as it cooks and adjust the heat level. Some people love extra chipotle heat, others prefer it milder. You can always add more adobo sauce or cayenne, but you can’t take it out once it’s in there.

The optional butter at the end creates a glossy finish that makes the ribs look professional. It’s a small detail that makes a big difference in both appearance and mouthfeel.

Pro Tips for Competition-Quality Results

After perfecting this Cherry Dr Pepper glazed ribs recipe over dozens of cooks, I’ve learned the details that separate good ribs from incredible ones. The spritzing with Cherry Dr Pepper during the first part of the cook helps build flavor and keeps the surface moist for better smoke adhesion.

Don’t open the smoker too often during the first few hours. Every time you lift the lid, you lose heat and smoke. The phrase “if you’re looking, you’re not cooking” really applies to ribs. Trust the process and let the smoke do its work.

Timing and Temperature Guidelines

Use the bend test and probe test rather than just relying on time. Good ribs should bend easily when picked up with tongs, and a probe should slide in like butter. Internal temperature should be 195-203°F for properly tender ribs.

The final glazing step is crucial for this Cherry Dr Pepper glazed ribs recipe. The unwrapped ribs go back on the smoker so the glaze can set and caramelize. This creates that sticky, glossy coating that makes the ribs irresistible.

Don’t sauce the ribs too early or the glaze will burn. Wait until the final 15-30 minutes when the ribs are already tender. The goal is to caramelize the glaze, not cook it for hours.

Ingredients

For the Ribs:

• 2 racks baby back ribs (or St. Louis-style)
• Yellow mustard for binder
• BBQ rub (brown sugar-based preferred)

Cherry Dr Pepper Glaze:

• 2 cups Cherry Dr Pepper
• 3-4 chipotle peppers in adobo, finely chopped
• 2 tbsp adobo sauce
• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• Pinch of salt
• 1 tbsp unsalted butter (optional)

For Wrapping:

• Heavy-duty aluminum foil
• Extra Cherry Dr Pepper for spritzing
• 2 tbsp brown sugar
• Butter pats

Detailed Step-by-Step Instructions

Step 1: Prep the Ribs

Remove the membrane from the back of the ribs by sliding a knife under one corner and peeling it off with paper towels. Pat the ribs dry and apply a thin layer of yellow mustard as a binder.

Coat the ribs generously with your BBQ rub, pressing it into the meat so it adheres well. Let the seasoned ribs sit at room temperature for 30-45 minutes while you prepare your smoker.

Step 2: Set Up Your Smoker

Preheat your smoker to 250°F and add cherry or hickory wood for smoke flavor. The fruit woods complement the Cherry Dr Pepper perfectly, while hickory adds a stronger smoke flavor that works great with the chipotle.

Make sure your temperature is stable before adding the ribs. Consistent temperature is crucial for even cooking and proper texture development.

Step 3: Start the Smoke

Place the ribs meat-side up on the smoker grates. Close the lid and maintain 250°F for the next 2.5-3 hours. Spritz with Cherry Dr Pepper every 45 minutes to keep the surface moist and add flavor.

Don’t open the smoker unnecessarily during this phase. The ribs need time to develop bark and absorb smoke flavor. You’re looking for a nice, dark color and set bark before moving to the next step.

Step 4: Make the Glaze

While the ribs smoke, combine all glaze ingredients except the butter in a saucepan. Bring to a simmer over medium heat and cook for 15-20 minutes, stirring occasionally, until thickened and glossy.

The glaze should coat the back of a spoon when ready. Taste and adjust seasoning – add more chipotle for heat or brown sugar for sweetness. Stir in the butter at the end for shine.

Step 5: Wrap the Ribs (Texas Crutch)

After 2.5-3 hours, when the ribs have good color and bark formation, remove them from the smoker. Place each rack on a large sheet of heavy-duty foil.

Add a splash of Cherry Dr Pepper, sprinkle with brown sugar, and add a few pats of butter to each packet. Wrap tightly and return to the smoker for 2 hours.

Step 6: Glaze and Finish

Remove the ribs from the foil and discard the liquid. Brush generously with the Cherry Dr Pepper glaze, making sure to coat all surfaces.

Return the unwrapped ribs to the smoker for 15-30 minutes to set the glaze. The surface should become glossy and slightly caramelized.

Step 7: Rest and Serve

Remove the ribs from the smoker and let them rest for 10 minutes before slicing. This allows the juices to redistribute and the glaze to set slightly.

Slice between the bones and serve with extra glaze on the side. The ribs should be tender enough to bite through cleanly but not so tender they fall off the bone.

Cherry Dr Pepper Glazed Ribs Recipe with Chipotle Peppers

Smoky BBQ ribs with sweet and spicy Cherry Dr Pepper glaze featuring chipotle peppers. Perfect for backyard cookouts with restaurant-quality results and incredible flavor.

Print Recipe Pin Recipe

Servings: 4

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 racks baby back ribs
• Yellow mustard for binder
• BBQ rub brown sugar-based
• 2 cups Cherry Dr Pepper
• 3-4 chipotle peppers in adobo chopped
• 2 tbsp adobo sauce
• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp each: garlic powder onion powder
• 1/2 tsp black pepper
• 1 tbsp butter optional

Method

 

1. Remove membrane from ribs, apply mustard binder and BBQ rub. Rest 30-45 minutes.
2. Smoke at 250°F for 2.5-3 hours, spritzing with Cherry Dr Pepper every 45 minutes.
3. Make glaze by simmering all glaze ingredients 15-20 minutes until thickened.
4. Wrap ribs in foil with Cherry Dr Pepper, brown sugar, and butter. Smoke 2 hours more.
5. Remove from foil, brush with glaze, and smoke unwrapped 15-30 minutes until set.
6. Rest 10 minutes, slice between bones, and serve with extra glaze.

Notes

Don’t rush the smoking process – ribs need time to become tender. Glaze only in final stage to prevent burning. Internal temperature should reach 195-203°F.

Conclusion

This Cherry Dr Pepper glazed ribs recipe brings together the best of sweet and smoky BBQ flavors. The unique soda-based glaze with chipotle heat creates something way more interesting than regular BBQ ribs. They’re perfect for impressing guests or just treating your family to something special.

The technique might seem involved, but most of it is hands-off smoking time. Once you nail the timing and temperature control, these ribs become surprisingly easy to execute consistently.

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Want more recipes like this? Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

ITEMS USED IN THIS RECIPE

Hasty Bake Charcoal Grill and Smoker

Knitted Gloves

Food Processor

Cast Iron Skillet 

Meater +

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