📖 Instructions

1. First things first, prep those ribs! Remove the membrane from the back of the ribs. This can be a little tricky, but it's worth it. Slide a butter knife under the membrane and then use your fingers (or pliers) to pull it off. Trust me, you'll thank me later.
2. Now, let's get that dry rub on. In a bowl, mix together the paprika, brown sugar, garlic powder, onion powder, chili powder, cumin, salt, and pepper. Generously rub this mixture all over the ribs, ensuring every nook and cranny is covered. Wrap the ribs in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together beautifully.
3. Time to fire up the smoker! Preheat your smoker to 225°F (107°C). I like using hickory or applewood chips for this recipe, but feel free to experiment with your favorite wood. The smoke is what really makes these ribs stand out. (This is where the real magic happens).
4. Place the ribs in the smoker, bone-side down, and let them cook for about 3 hours. Maintain a consistent temperature and add wood chips as needed to keep that smoke rolling.
5. While the ribs are smoking, let's make that Dr. Pepper BBQ sauce. In a saucepan, combine the Dr. Pepper, ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, mustard, and hot sauce. Bring to a simmer over medium heat and let it cook for about 30 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent it from sticking.
6. After 3 hours of smoking, brush the ribs generously with the Dr. Pepper BBQ sauce. Continue to smoke for another 1-2 hours, basting with the sauce every 30 minutes. The ribs are done when they are tender and the meat pulls away easily from the bone. They should look absolutely irresistible!
7. Carefully remove the ribs from the smoker and let them rest for about 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in even more flavorful and tender ribs. Serve with extra Dr. Pepper BBQ sauce on the side for dipping.