Heat pan to medium/high heat Sweat garlic in a little butter or oil. Once fragrant reduce heat to medium/low heat.

Add ketchup,mustard and bbq sauce. Let Simmer about 15 minutes stirring frequently.

Add cider vinegar continue to simmer for additional 5 minutes then add Dr. Pepper simmer until reduced until it begins to thicken.

Pour half of the thickened liquid over ribs you have taken the the membrane off of and have in a container for storage.

With rest of Dr. Pepper liquid add brown sugar and continue to cook on low heat until good sauce consistency stirring frequently so it doesn't stick and burn.

Marinate ribs for 12 to 24 hours, prior to smoking remove from marinade injected with marinade then place on a rack on a sheet tray and let air dry in fridge for 2 to 6 hours. This creates a pellicle " tacky texture" for the smoke to adhere to .

Season with spice rub of choice Set up grill for indirect cooking and smoke about 2 to 3 hours. you can take a bone and twist toward the middle of the rack of it twist and separates from the meat it's done glaze with sauce let rest ten minutes or so cut and enjoy.