Directions

1. Prepare the ribs by removing the silver-skin off the back. In a small bowl, combine the dehydrated garlic, kosher salt, paprika, onion powder, and brown sugar. Season the ribs thoroughly on both sides. Allow the ribs to sit on a rack over a baking sheet for at least 30 mins – while you prepare the grill- up to overnight in the fridge.
2. Load the rear burner of the PRO605 Professional Charcoal Grill with unlit lump charcoal – like Napoleon’s Blackstone. Add a couple of chunks of apple or maple wood. For a stronger smoke flavor use mesquite or hickory. Use a charcoal chimney starter – like Napoleon’s Jetfire™ Chimney Starter – and fill it with ¼ of a load of charcoal, using smaller chunks. Fill the bottom of the starter with paper towel or newspaper and light on a fireproof surface like the grill’s cooking grids.
3. Once the coals are lit, use heat resistant BBQ gloves and tongs to transfer the lit coals to the rear charcoal burner. Hang the burner on the back panel of the grill and allow the grill to heat to around 300°F while you prep the ribs. If you find the grill is getting too hot, close the vents at the bottom.
4. Thread the ribs onto the spit rod, securing them in place with the rotisserie forks. Place the spit rod onto the grill and turn it on. Cook the ribs slowly for around 2 hours until they’ve reached an internal temperature of around 190°F.
5. While the ribs are rotissing, combine the Dr. Pepper, tomato paste, vinegar, brown sugar, Worcestershire sauce, and garlic. Bring the mixture to a simmer for about 5 minutes, until nice and thick. Taste test, and season to taste with salt and pepper. Set aside.
6. After an hour and a half, begin basting the ribs with sauce. Make sure to get every surface. You may also need to add a few more small chunks of lump charcoal to the rear burner.
7. Carefully remove the ribs from the grill and slice between each bone. Serve topped with extra sauce.