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Coke or Dr. Pepper Baby Back Marinade?

post #1 of 12
Thread Starter 
Spent the weekend at the beach with some old buddies & one of them asked if I had ever marinated Baby Back ribs in Coke or Dr. Pepper overnight & them smoked, or grilled them?.....I have not, but he said it is his favorite way of doing them & some of the others atested to them being really good. Anyone done this? If so, is it that good, or even worth trying?
post #2 of 12
very good ? any body got a answer
post #3 of 12
I do not have an answer but it reminded me of a Rib BBQ Sauce recipe I saw about a week ago doing a Google search -

  • 2 cups Coca-Cola (or similar cola)
  • 2 cups ketchup
  • 1/2 cup white vinegar
  • 1/2 onion large onion, finely chopped
  • 1 1/2 tablespoons black pepper
  • 1/4 cup brown sugar
  • 3 tablespoons salt
  • 3 tablespoons chili powder

Mix all ingredients in a saucepan and bring to a boil. Reduce heat to a low simmer and cook slowly for 1-2 hours, stirring occasionally.
post #4 of 12


I have not done them but have eaten coke marinated ribs. They were good.
Coke has high acid and sweet and should tenderise meat by breaking down the fibers.
worth a try.
post #5 of 12
I use root beer or cream soda for spraying down all pork that goes into my smoker.
post #6 of 12
I'm going to guess that you couldn't tell the difference with either of the dark sodas in a marinade. However, when using them as a glaze, I use Dr P because it has a cherry flavor that really comes out when heated. Works well in Beer Butt Chicken, for the same reason.
post #7 of 12
thanks for the post FISHAWN....will have to try this.
post #8 of 12
I've heard of it but never done it, will be trying it on the next batch of ribs though.
post #9 of 12
let us know how it shakes out, I have tried most kinds as a glaze but never a marinade.
post #10 of 12
I'm going to thank you for that one Geek, my next rack of spares will be glazed with Dr. P. Have a good one my friend.
post #11 of 12


I've tried Coke and it's good. My favorite is Ginger Ale.

post #12 of 12
What he said it's a tenderizer.
I've used it on Ducks from the Jimmy Robinson Duck recipe I posted.
Done it for years on my ducks and it's terriffic. I use it with ribs now.
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