Directions: |
Directions:Transfer the ribs to a large non-reactive glass or ceramic dish and pour 2 cups Dr. Pepper over them. Reserve the third cup of the soda for a sauce to be made later. Let the ribs marinate, tightly covered with plastic wrap and refrigerated, overnight. About 6 ½ hours before you plan to serve the ribs, start a fire in your smoker/cooker and begin heating a quantity of coals. Then turn your attention to the sauce. Pour the remaining 1 cup of Dr. Pepper into a blender or food processor and measure in the ketchup, brown sugar, chili powder, pepper, dry mustard and cinnamon. Mix until smooth and well blended. No need to cook this one, at least for now. Add some well-soaked aromatic wood such as hickory, pecan or mesquite to the glowing coals in your cooker. Set a pan filled with hot water in place, and smoke cook the ribs, covered at 220°F to 240°F for about 3 hours. After this initial smoking, turn the ribs, slather them with the sauce, check the supply of wood and water in their respective pans, and continue cooking for another 3 hours, this time turning the ribs every 30 minutes and mopping them with the sauce each time they’re turned. By the end of the 3 hours, they should have long since reached the internal temperature of 160°F to 170°F recommended for pork. After the last basting of the ribs, tote the remaining sauce inside and simmer in a medium-size saucepan over low heat until quite thick. Serve the gloriously gooey sauce in dipping bowls with the finished ribs.
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