Dr. Pepper and Coke
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Dr. Pepper and Coke
Has anyone used these as part of the Marinade for Ribs etc? I have been recommended to use Dr. Pepper but have never had the guts to try it.
ChrisHewitt- Sausage Burner

- Number of posts: 16
Age: 39
Location: Reading, U.K.
Registration date: 2008-06-30
Re: Dr. Pepper and Coke
I use Coke all the time as a marinade, I usually inject it (Boy, I can just tell that I'm going to get some flack from this comment
)
_________________
ProQ... Stacked and Smokin Hot!

Mack- Smokin Hot

- Number of posts: 728
Age: 46
Location: Body in Cornwall, Heart in Africa
Registration date: 2007-11-07

Re: Dr. Pepper and Coke
Though I've never personally used it, I have friends who use both pretty regularly. In fact, one of the best bbq sauce recommendations came from a buddy of mine who made some up with Dr. Pepper recently. Here's his recipe...
Dr. Pepper BBQ Sauce
6oz Dr. Pepper
2 Cups Ketchup
1/4 Cup Worcestershire Sauce
1/2 Cup Vinegar
1/4 Cup Brown Sugar
2 TBS Molasses
2 TBS Yellow Mustard
1 TBS Tabasco Sauce
1 TBS Rub (your favorite)
1 TSP Liquid Smoke
1 TSP Black Pepper
1 TBS Lemon Juice
1 Clove Garlic (minced)
1/3 Cup Chopped Onion
1 Jalapeno (seeded & minced)
Place ingredients in a sauce pan and simmer about 30 minutes. Depending on how you minced the garlic and jalapeno , you can place sauce in a blender to get rid of the chunks.
I have yet to try it, but he says it's one of the best he's had and/or made.
Dr. Pepper BBQ Sauce
6oz Dr. Pepper
2 Cups Ketchup
1/4 Cup Worcestershire Sauce
1/2 Cup Vinegar
1/4 Cup Brown Sugar
2 TBS Molasses
2 TBS Yellow Mustard
1 TBS Tabasco Sauce
1 TBS Rub (your favorite)
1 TSP Liquid Smoke
1 TSP Black Pepper
1 TBS Lemon Juice
1 Clove Garlic (minced)
1/3 Cup Chopped Onion
1 Jalapeno (seeded & minced)
Place ingredients in a sauce pan and simmer about 30 minutes. Depending on how you minced the garlic and jalapeno , you can place sauce in a blender to get rid of the chunks.
I have yet to try it, but he says it's one of the best he's had and/or made.
_________________
Carpe 'Que,
Jim Rhino
Illinois BBQ Society
Uniting BBQ Enthusiasts in Search of Excellent 'Que!
Members in 10 U.S. States and 2 Countries...and Growing!
http://www.ILBBQS.com
When Cooking at contests, I am the Crew Chief of Bandit BBQ Crew
and cook on a Good-One Chuckwagon Trailer Smoker.
Team Site: http://www.BanditBBQ.com
Our Cooker: http://www.BanditBBQ.com/cooker

ILBBQS.com- Smokin Hot

- Number of posts: 534
Age: 38
Location: In the Land of Lincoln...Illinois USA
Registration date: 2007-12-05

Another variety...
Here's an entry from another forum that may be of help too...
------------------------------
Posted by chefrwm on July 01, 2008 at 22:45:40:
In Reply to: Brisket and Dr. Pepper Marinade posted by SmokinHoss on July 01, 2008 at 15:37:38:
Here is on e that I use and like, so do my classes. I use it both for ribs and brisket sometimes.
Dr.Pepper Marinade and Mop:
8 oz. Dr. Pepper
1/2 cup Pineapple Nectar (Jumex)
1/4 cup water
2 TB. White Vinegar
1/4 cup Brown Sugar.
I would make the recipe times 2. Marinate Brisket for 10- 12 hours.
Good Luck!
Chef Richard
------------------------------
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Posted by chefrwm on July 01, 2008 at 22:45:40:
In Reply to: Brisket and Dr. Pepper Marinade posted by SmokinHoss on July 01, 2008 at 15:37:38:
Here is on e that I use and like, so do my classes. I use it both for ribs and brisket sometimes.
Dr.Pepper Marinade and Mop:
8 oz. Dr. Pepper
1/2 cup Pineapple Nectar (Jumex)
1/4 cup water
2 TB. White Vinegar
1/4 cup Brown Sugar.
I would make the recipe times 2. Marinate Brisket for 10- 12 hours.
Good Luck!
Chef Richard
------------------------------
_________________
Carpe 'Que,
Jim Rhino
Illinois BBQ Society
Uniting BBQ Enthusiasts in Search of Excellent 'Que!
Members in 10 U.S. States and 2 Countries...and Growing!
http://www.ILBBQS.com
When Cooking at contests, I am the Crew Chief of Bandit BBQ Crew
and cook on a Good-One Chuckwagon Trailer Smoker.
Team Site: http://www.BanditBBQ.com
Our Cooker: http://www.BanditBBQ.com/cooker

ILBBQS.com- Smokin Hot

- Number of posts: 534
Age: 38
Location: In the Land of Lincoln...Illinois USA
Registration date: 2007-12-05

Success!!
Well, I took the recipe for the marinade and gave some ribs 24 hours in it before smoking them on Sunday. My neighbour was holding a first birthday party for Jimmy so I took them round. They were gone in 10 minutes - great feedback and they all loved the taste and could not believe that Dr. Pepper was the marinade base!
I think that the 'Chef Richard' is Richard W McPeake - if it is then I know the guy - I went on one of his courses whilst I was in the states.
I think that the 'Chef Richard' is Richard W McPeake - if it is then I know the guy - I went on one of his courses whilst I was in the states.
ChrisHewitt- Sausage Burner

- Number of posts: 16
Age: 39
Location: Reading, U.K.
Registration date: 2008-06-30
Re: Dr. Pepper and Coke
Glad they worked out for you! I have yet to try it, but perhaps at my next contest coming up.
_________________
Carpe 'Que,
Jim Rhino
Illinois BBQ Society
Uniting BBQ Enthusiasts in Search of Excellent 'Que!
Members in 10 U.S. States and 2 Countries...and Growing!
http://www.ILBBQS.com
When Cooking at contests, I am the Crew Chief of Bandit BBQ Crew
and cook on a Good-One Chuckwagon Trailer Smoker.
Team Site: http://www.BanditBBQ.com
Our Cooker: http://www.BanditBBQ.com/cooker

ILBBQS.com- Smokin Hot

- Number of posts: 534
Age: 38
Location: In the Land of Lincoln...Illinois USA
Registration date: 2007-12-05

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