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Preheat the smoker. Preheat your smoker to 225 degrees F.
Prep and season the ribs. Remove the membranes from the back side of the ribs by wiggling the tip of a butter knife under the membrane and then pulling back with a paper towel. Slather the ribs on all sides with the yellow mustard. Season on all sides with the sweet rub.
Add some heat! If you want your ribs to have some heat, combine the crushed red pepper flakes and the cayenne pepper. Sprinkle on all sides of the ribs.
Smoke the ribs. Place the lids on the smoker and close the lid. Smoke for 3 hours.
Make the braising liquid. Prepare for the braising step by laying out two large sheets of heavy duty foil on a flat surface. Sprinkle 2 Tablespoons of brown sugar down the center of each sheet of aluminum foil. Top the brown sugar with 2 Tablespoons of butter, cut into small pads. Pour 1 Tablespoon of the Buffalo sauce on top of the butter and brown sugar.
Add the ribs to the braising liquid. Remove the ribs from the smoker and place each rack meat side down on top of the brown sugar, butter, and Buffalo Sauce. Top the bone sides of each rack of ribs with the remaining brown sugar, butter, and Buffalo sauce. Fold up the ends and sides of the foil before pouring 1/2 cup of Dr. Pepper over each rack of ribs. Tightly crimp and seal the foil around the ribs.
Smoke for 2 hours. Return the ribs to the smoker at 225 degrees F for 2 more hours.
Drain the braising liquid. Remove the braising ribs from the smoker. Carefully drain the foil pouches into a bowl or large measuring pitcher and then remove the ribs from the foil pouches. Discard the foil and liquid.
Make the BBQ sauce and finish smoking. In a bowl, combine the BBQ sauce and the Dr. Pepper. Brush the sauce liberally all over the smoked ribs. Close the lid on the smoker and continue smoking at 225 degrees F for 1 more hour, or until the sauce has set and the meat has pulled back about 1/2 inch from the bones and the ribs are pliable and tender.
Rest, slice and serve. Carefully remove the ribs to a large cutting board. Rest for 15 minutes before slicing and serving.