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