I typically use red wine as the braising liquid, but on the recommendation of another cook, I went with Dr. Pepper for this one. I don't think it's better or worse than the red wine, just different. It's not as sweet as I expected which is a good thing. Absolutely delicious.
Here's the veggies and short ribs getting some smoke before braising, about 45 minutes in:
And here's everything completed, on a bed of mashed potatoes with a 1/4 of a smoked onion: