Be sure to remove the membrane from the backside of the ribs.

Place the ribs, meat side up, in a dish or pan large enough to hold it. Pour on the soda and soy sauce. The meat side of the ribs should be above the liquid.

Mix together the seasonings. Sprinkle about half of it onto the top of the ribs.

Cover and refrigerate for 8-12 hours. Flip the ribs over and continue marinating for another 8-12 hours. Don’t exceed 24 hours, if possible. The meat starts to break down over time.

Preheat the smoker or BBQ to 275 degrees F. If using a smoker, fill the hopper with your preferred pellets or wood chips. If using a BBQ, you can add a disposable smoker box to add smoke. Place the ribs on the grill, bone side down, and smoke for 3 hours.

Baste the top of the ribs with BBQ sauce and continue cooking for 30 minutes. Then turn the ribs over, baste on the back side, and continue cooking until the internal temperature of the ribs reaches 195 degree F. When done, remove from the grill.

For an extra layer of flavor, crank the heat up on the grill to 425F. Put the ribs back on, give an extra layer of bbq sauce, and sear until lightly charred, about 10 minutes.