• Remove the membrane from the back side of the ribs
• Place the ribs boney side up on cutting board.
• Sprinkle 1 tsp of kosher salt evenly on the boney side of the ribs.
• Place the ribs in the fridge for 2 hours.
• Remove the ribs from the fridge, flip them over to meaty side up and sprinkle a tsp of kosher salt evenly on the meaty (top) side of the ribs.
• Place the ribs back into the fridge for at least 4 hours or overnight is okay.
• There is no need to rinse the ribs after this dry brining process.
• Season the outside of the ribs generously with Get-R-Smoked Sweet & Spicy Southern Rub on the top meaty side of the ribs.
• Let the ribs sit there just a few minutes until they get that "wet" look.
• Set up your smoker for cooking at about 230°F
• Once your smoker is heated up and ready to smoke.
• Place the ribs bone side down if possible.
• Let the ribs cook at about 230°F and with smoke for 2 hours.
• At the end of 2 hours, wrap the ribs with foil.
• Do this carefully so as to not tear the foil. If you do happen to tear it, just double wrap it with another piece.
• Place the wrapped ribs back into the 230°F smoker and you can even stack them all together if you need to.
• Let them cook in this wrapped state for about 2 hours.
• With a total of 4 hours past, you now want to unwrap them again.
• They will be very soft on the outside and very tender on the inside, and this last step is to firm up the outside just a little before serving them.
• Remove the foil and place them back into the 230°F smoker for 1 hour.
• Slice up the ribs and serve them

Optional:

• Sauce the ribs several times over the course of this last hour to make them nice and sticky.