Reduce heat to medium-low, add the remaining ingredients, and mix well. Cook for 20-30 minutes, stirring occasionally.
Remove from heat. Using an immersion blender, blend all ingredients until smooth. Alternately, wait for the mixture to cool, then blend in a traditional blender or food processor.
Allow to cool before serving.
Ribs
Mix the Basting Liquid ingredients together and pour into a spray bottle. Alternately, you can just brush it on the meat if you don’t have a spray bottle.
Rinse the ribs and pat them dry with paper towels. Remove silverskin (see recipe notes). Allow the ribs to reach room temperature, then season generously with salt and pepper. Let sit for 10 minutes.
Season with Meathead’s Memphis Dust or dry rub of your choice. Use enough to cover the meat, but it’s okay to allow some bits of meat to poke through.
Cook in a smoker or outdoor grill set to 225-250 degrees for 4-5 hours, flipping the meat every hour and applying a few sprays of the basting mixture. The meat is done when it reaches and internal temperature of 145 degrees, but reaching 170-190 will ensure they are more tender.
Remove from heat and brush on Dr. Pepper-Cherry BBQ Sauce. Serve with additional sauce.
Recipe Notes
The recipe for Meathead’s Memphis Dust can be found here. You can also substitute your own favorite dry rub.
A nice tutorial for removing the silverskin can be found here.