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Post edited 3:09 pm – June 9, 2009 by TomTheGrillGuy

Please keep in mind that I use a Traeger Wood Pellet Grill, so the controls/settings refer to the controls/settings on my Traeger. The recipe can easily be converted to whatever type of griller/smoker you have with a little bit of experimenting (eg. you don't have to start your grill on Smoke Setting). Hope you enjoy!

4 lbs. Country Style Pork Ribs

3 cups Dr. Pepper (or Mr. Pibb), divided

3 cups ketchup

1 cup firmly packed dark brown sugar

6 tbsp. chili powder

4 tbsp. ground black pepper

1 1/2 tbsp. dry mustard

1 tbsp. ground cinammon

Place ribs in a glass baking pan. Pour 2 cups Dr. Pepper on the ribs. Cover and marinate in the refrigerator overnight. In a blender, combine remaining cup of Dr. Pepper with remaining ingredients; blend until the mixture is smooth. Pour this mixture into a glass bowl; set aside. Remove ribs from refrigerator. Start Traeger grill on Smoke with lid open until fire is established (about 5 minutes); Switch setting to Medium (300 F on thermostat), allow grill to pre-heat for 10 minutes. Place pan of ribs on grill; close lid and cook for 2 hours. Switch setting to Smoke and begin to mop the ribs with the reserved sauce mixture every half hour for 3 hours or until internal meat termaperature reaches 165 F. Recommended Pellets: Maple or Hickory

Hope you enjoy!