Cherry Bomb Dr. Pepper Ribs
Looking for a new BBQ recipe to shake up your smoker routine? These Cherry Bomb Dr Pepper Ribs bring bold flavor to the backyard. Smoked low and slow, each rack is coated in our Cherry Bomb Rub, a sweet and spicy blend of cherry, smoky spices, and a touch of heat. Paired with Dr Pepper, the ribs develop a rich glaze and deep, caramelized flavor that sets them apart.
Whether you’re firing up a Pro Classic or Pro Max smoker, this rib recipe delivers mouthwatering results with a perfect balance of sweet, smoky, and savory.
Cherry Bomb Dr. Pepper Ribs
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
6 hours
Looking for a new BBQ recipe to shake up your smoker routine? These Cherry Bomb Dr Pepper Ribs bring bold flavor to the backyard. Smoked low and slow, each rack is coated in our Cherry Bomb Rub, a sweet and spicy blend of cherry, smoky spices, and a touch of heat. Paired with Dr Pepper, the ribs develop a rich glaze and deep, caramelized flavor that sets them apart.
Whether you’re firing up a Pro Classic or Pro Max smoker, this rib recipe delivers mouthwatering results with a perfect balance of sweet, smoky, and savory.
Ingredients
- 2 Racks – Back Rib Racks
-
4 TB – Buzzed Hot Honey Mustard
-
¾ Cup – Cherry Bomb Rub
- 1 Stick – Butter
-
2 cup – Cherry Bomb BBQ Sauce
- 2 cup – Dr. Pepper
Directions
Set your Pro Classic or Pro Max smoker to 225°F. Use cherrywood sawdust for added flavor that complements the rub.
Remove the membrane from the back of the ribs for better texture and seasoning absorption.
Lightly coat the ribs with Buzzed Hot Honey Mustard to help the seasoning stick.
Generously apply Cherry Bomb Rub to both sides of the ribs. This rub adds a bold cherry sweetness with smoky spices and a subtle heat that pairs perfectly with pork.
Place the ribs directly on the smoker grates, bone side down.
Smoke for 3 hours, checking at the 2-hour mark to monitor bark development. Once the rub has adhered and formed a crust, move to the next step.
On a sheet of double-lined heavy-duty foil, add ¼ of the butter, ¼ cup of BBQ sauce, and ¼ cup of Dr Pepper.
Place the ribs meat side down on the mixture, then top the bone side with another layer of the same ingredients.
Wrap the foil tightly around the ribs, being careful not to tear it.
Return the foil-wrapped ribs to the smoker.
Smoke for 2 more hours to tenderize and allow the flavors to soak in.
Carefully remove the ribs from the foil.
Baste the ribs all over with Cherry Bomb BBQ sauce.
Place them back in the smoker, unwrapped, for 1 final hour to set the glaze and develop a rich, sticky bark.
Remove the ribs from the smoker and let them rest for 10 to 15 minutes before slicing.
Serve warm and enjoy the combination of cherry sweetness, Dr Pepper glaze, and slow-smoked tenderness.
