Try using pure maple syrup as a binder instead of mustard. It will eliminate the need for brown sugar.

This is my first video of yours, and I'm hooked. New subscriber for the rest of my life. My pops loves ribs, so the ribs you made in this video is what I'm going to make him this Sunday for Fathers Day. Thanks a ton Grillin With Dad, and please keep'em coming.

I used ur Dr Pepper bbq recipe and rib method and I took our hometown rib cookoff over the weekend 👍🏼😎 pretty cool brother !!! Thanx for the video 😀

Am I the only one who likes the "clack" sound of ribs hitting the cutting board?

I remove the membrane mainly because I bought a "membrane remover" that work very well. I marinate over night in Dr. Pepper, covered. I use Plowboy rub, I like the mustard idea.

Excellent video! I've never done ribs before but I will definitely try this! Thank you! 😋😋😋

Here in North Carolina we have a wonderful beverage similar to Dr Pepper called Cheerwine. They make a bbq sauce that is wonderful.

Oh wow! Looks so delicious. I must try this. Thanks for sharing.. Looks great! Can't wait to try them! Thank you!.

Damn. I’m soon to turn 77 years of age and this young fella gave me 5 tips I never heard before, not to mention the great looking recipe. Thanks kid😊👍

The membrane is pure collagen which is one of the best things to eat for skin and joint health. I ripped them off ribs for decades because I was told to, then thought better. I'd like a good rub with no salt. Every single rub I get has way too much salt in it, unless I barely put any rub on, then what's the point? Any more, I've given up and smoke my ribs with nothing on them. Pork has such a delicate flavor that's easily overwhelmed. I make a simple light sugar sauce for the end and it's so good. Meat and smoke need little enhancement. My dad smoked ribs and beef ends in Dr Pepper back in the 1960s.

We were doing construction work in some low income projects in Cleveland back in the 1970's and one of the black guys we worked with said he used Dr Pepper when doing ribs. We tried it out and it was fantastic.

I think charcoal ang higher temps 275 really help crisp up the membrane and make it edible, also kinda protects the meat a bit from the higher heat. Now if your cooking at 225 on a pellet grill you'll notice the membrane is still there.

Dude those ribs are 🔥🔥🔥 I can't wait to do this recipe. 👍

I remove the membrane. Use a paper towel to grip it and it'll come up easier. work a knife under the membrane over a bone and make a hole for your finger. pinch it with the paper towel and pull. helps keep a grip and its off. takes a minute to do and I feel removes a less desired texture when you eat a cooked rib.

After watching this and another YT video, I smoked a rack of St Louis style ribs without removing the membrane. That and turning the ribs meat side down in the foil made this the best rack I ever made. Will have to try with the Dr Pepper sauce. Great video!

Great information on the membrane. I stopped pulling it years ago and never noticed any difference.

These look delicious 😋😋

I never remove the membrane and it works out perfectly fine. Tender off the bone and JuIcY🌴🤙🏽🇺🇸

Oh wow! Looks so delicious. I must try this. Thanks for sharing.

Oh my goodness looks so good!

I put my ribs in vacuum bags with half can Dr Pepper light vacuum and seal refrigerant 12/24 hours ( I leave membrane on) . The rest is same way except I use butcher paper instead of foil. I also spritz with Jack Daniels apple. I heat Dr Pepper with honey and wistershire ketchup reduced to half . Slather ribs with sauce cook for 10 minutes or so then eat😊

I've never removed the membrane, and I always use Famous Daves Pork rub , which I get at walmart for $3.50 for a bottle about the size of yours . Sometimes I rub the with ribs with yellow mustard first , then Famous Daves. 4 1/2 to 5 hours @ 225 degrees . You can tell when they are done when you pick them up with tongs in the center of the rack , bounce it up and down , and the ribs are rubbery but they don't break. I've also learned from experts that the meat shouldn't be falling off of the bone , but rather it should be easily nibbled from the bone to be cooked to perfection . I wait until they are done and removed before I put BBQ sauce on them , and then wait 15 minutes to cut the rack into individual ribs .

I've never had lump charcoal hold the fuel in and make the food taste like the fuel. I've had that issue with regular charcoal but not lump

I’ve done this for years. Root beer as awesome, as well.

Fantastic! Looks amazing and great presentation! Appreciate you, man!

Beautiful color! Black is beautiful!

You can braise the ribs in the oven as well. I haven't had access to my barrel grill for a while & do these ribs in the oven. I do miss the smoked flavor, but he didn't use any wood chunk (beside lump coal) while cooking these.

Ribs look fantastic!

I love your show, and the ribs look delicious. Keep up the good work

OMG!!! This is a fantastic video my friend. I totally cook the same way you do. Your ribs looked absolutely delicious. New subscriber here for sure. Great big 👍👍

I am a pit master, good job brother! I used Coca/Cola on one set and they were awesome. Starting to think outside the box and see what else might be interesting.

Like your work area…. Great space to create it all very comfortably.. great job with choice of brine an all seasonings. Can taste all the flavors and delicious ribs… great job bud……

You have a nice neat and efficient operation

I tried this. Amazing! Glad I work next door to a butcher. $1.99 a lb for ribs! Can't get enough of them.

Wow…amazing looking RIBS! Mouth watering. Look no further best GRILLED RIB RECIPE! Guess I know what my husband is grilling us very soon.

Wow. Can't wait to try your recipe. Thanks for sharing 👍

" Somebody's gonna clean it up" I LOVE IT!!!

Creativeness

Omg... now I'm starving (for ribs!)... Looks like a good recipe, will try soon!

i used the dr pepper in a par boil with onions and garlic then put on the grill onlow

I just bought a couple racks I'm gonna give this a try. Looks delicious

Looks Amazing 😊

My aunt used peanut butter on her spare ribs, sounds nasty,but was really good and it is a good binder for the sweet baby Ray's

After first hour and half can take off grill. Use foil to make pack. Put brown sugar, butter. And apple juice. Seal up the pack and put back on grill for hour half. Fire!

Great recipe! What I would do differently is let the Dr. Pepper marinate the ribs overnight. Once it is marinate than hit it with those rubs, however, still keeping those Dr. Pepper brine to mix the left over butter and honey with the sauce that you develop. That way, no waste and it will taste amazing as well. Cheers!

This old recipe was taught to me about 30 years ago, from my friend in Mississippi. But instead of just soaking the ribs in Dr Pepper...you need to boil them in Dr Pepper. (about 3 2-liters bottles works). for about 20-30 mins. The sweetness and flavor of the Dr Pepper REALLY soaks into the meat. Try It. Its a game changer

Always remove the membrane serves no purpose! I learned this in culinary arts. I could bee wrong but prior to learning this ribs were not the best. However in your case the soda may help break it down! Ribs can be expensive so I always pull the membrane. Great looking BBQ bud! Doug😎

great video.

I cut the membrane like you did also, works great! I use mustard to or Wister shire sauce!

I like using the drippings caught inside the foil with a bit of a thickening agent to make a BBQ sauce with for dipping.

EXCELLENT TUTORIAL

Been smoking ,"meats" over50 years. I NEVER have removed the membranes, neither did my parents or grandparents..I never understood why or how that ever got started..also soaked in Dr pepper back in the 80s. The sugars caramelize and add immense flavor..try soaking chicken in Turkeys honey whiskey next..mmmm!

Great video, thank you for sharing. I'm taking this recipe back to my home planet.

That was a nice little cook, it looks like a lot of flavors that play well together. I might have to give this a try, it looks to me like it's well worth the effort.

Great job!! Always respect using out of box thinking and trial and error…Definitely prefer to move membrane so ribs wont curl on themselves & stay more flat. Nothing that isn’t already known in the BBQ cook offs. Enjoy those ribs with some great sides….Sliced red potatoes in a glass 12x16 dish. Use a white cheese in between layers of sliced potatoes. For the sauce: Medium pan, sauté 2 gloves garlic & Green onions, pour in heavy cream to boil. Add salt & pepper to taste. Pour over potatoes. Bake 40-45 minutes l. Add parmesan cheese on top and cook another 10 minutes

Looks great! Can't wait to try them! Thank you!

Cheers from BRANTFORD Ontario

Balsamic vinegar is also great for marinating ribs.

Dp makes a great one. Back in the day and when it was around I used Mr Pib. You'd be surprised

Well I’ve got your rub and it’s really good. I’m getting some Dr Pepper today and trying this! We cook ribs the same way so I hope mine tastes as good as you say. We shall see. Love your channel! love, DD…

I am definitely doing this one! I might let mine soak in the Dr. Pepper overnight. BTW, Am I the only one who wraps the shiny side of the foil inside these days? I was trained that way years ago, but I see so many You Tubers wrapping their meat with the dull side inward. Guess it doesn't matter anymore lol! Great video!

I'm gonna try this. OMG 🎉

Can imagine what these taste like and my mouths watering lol, unfortunately don't have a green egg so will be sticking to the bbq for now but I'll definitely be trying something similar this summer! Awesome as always brother, cheers!!

My family made ribs recently and used cranberry apple juice instead of apple cider vinegar.

This looks amazing.

Quit nitpicking he's did a good job

Awesome video

People love to complicate things. In the south..spray soda on the ribs while bbqing. But very thorough video. Looks good.

Thank you for showing your whole process it's super helpful to see how other people do it even if you've done it 50 times.

I made my own variation on this 9 years ago. Everyone adored the final result and said it was better than anything they have ever had in any restaurant

Great Job!! I just did some last weekend, didn't come out like ur's!!! Will be getting ur rub!! Thanks!!

Good job!

Looks great

Who cares about membrane. Score it. Looks delish, Mack! Gonna try ‘em out this weekend.

I use Manwich sauce, in oven for 3 hrs at 250f, foil wrapped. Then debone, then smoke With apple wood for 2 hours basting with sweet baby rays. O M G

I used Dr pepper for years also root beer and the family loves it

I have a couple racks I am cooking this week. Definitely using your recipe. Thanks

Great video ,thanks for the instruction.

I think I'd let the Dr.Pepper marinate for a Long time. I like he added some more into the Foil. I love Banana Peppers & a little Juice to add on The Meat Side. As far as Not taking The Silver Skin off & it still came out Tender is a good Thing!

That was excellent thank you for your time. I am going to subscribe with a thumb up.

That's a new twist.

That looks very very good yummy im.goin to try that

Delicious

I have marinated steaks in Dr Pepper for a few hours before w. great results, it will tenderize the steak. The Dr Pepper sauce is great on ribs and chicken thighs. I usually peel off the membrane on the ribs, but it can be a pain in the ass and time consuming especially if you are making a lot. Maybe for a BBQ competition. The recipe I use is similar from the Big Green Egg website, great video.

I remove the membrane, Ginger Ale and pineapple, works good too.

I'm 65....Had my egg for allmost 25 years now. If I didn't know better I would say I taught you everything you know about Ribs on the BGE..😋😋😋

Excellent video !!

Those look really good!!

Wow this looks amazing and you really know your stuff, this gives me confidence to try grilling, thank you😊

I do dr.pepper ribs, steak,chicken pork roast! The biggest difference between us is I soak no matter what meat is poke meat side and soak 2hrs min! They fall apart! Maybe try it

This is going to be my recipe for Fourth of July ribs. Looks exciting and delicious.

Man, I do the same thing, only I also use onion green peppers, and garlic marinate overnight on beef ribs

Looks Delicious yum yum 😋😋

I'm a native American that loves grilling any meat I can get.. I gotta try this on pork ri s first.. I can only imagine how this will taste on some deer ribs.. ohhhh yeahhhhh...

When u don’t have the time 2 grill…12 oz of coke OR Dr. Pepper mixed with a 28 oz container of ketchup…put in a Reynolds oven bag, 6 @ 1/2” slits in bag, cook at 350’ for 2 hrs.

Awesome job

When I was a kid growing up in the 70's and 80's we cooked out every weekend .There were four to five families n the neighborhood we were friends with. None of our dads took the membrane off. We also drank water out of a hot garden hose.

I like leaving the membrane what doesn't cook away of it is turned into rib candy

I take membrane off just because I always have, I personally think the ribs come out better on an offset that way, and I find it to be a pretty simple step to do for backyard bbq. This recipe looks amazing but may be a tad too much sugar for me between the rub, sauce, honey, dr pepper..

Love the Dr.Pennerbqd recipe 😋😋👍😎