since yu've got them marinating, the "before the smoke" section is moot, but the rest of it might be helpful. next time you make them, if you try this method, let me know how it goes.
the dr. pepper in the mop works great - i am experimenting today with orange pop on a pork shoulder - i have heard of others using 7-up and also mtn dew. i've tried the mtn dew mop (straight with no soy or olive oil) and it tastes very good with a sweet, sunny twist.
rivet - glad you like the idea. it took me all spring and summer to evolve that, and it's dang near foolproof. now with one year under my beslt, i'm starting to experiment a little bit, but all of it is based on that basic method.
Dependin on them spares, I do the 3-2-1 er sumtin close, sumtimes might be 2.5 2 an 1. The one might drop down ta a half to, I pull my ribs when I see the bone comin out an pick em up with tongs an they bend real nice. Each rack is a bit different then the others, but it be a general rule ta foller!
Sides, there ain't no bad ribs, there be good ribs, really good ribs an wow, that was a religous experience ribs!
give it a try, bud - i guarantee it won't hurt! dr. pepper and bbq pork seem to go together. the addition of a little soy, if you want, will enhance it all.
one thing's for sure - be sure to add just a bit of oil of some kind. i use olive oil, but any cooking oil will do. this will keep the ribs moist and help them get a good shine on, especially early on before they start rendering their fat and making their own baste.