Right now, I have them curing in a brown sugar based dry rub in the fridge. I started off this morning, brining them. I light off the smoker about 3:30 to have it stable temperature by 4:00 so I can start the ribs.
Dry Rub Recipe:
1/2 cup brown sugar
1 TBSP cayenne Pepper
1 TBSB Chili Pepper (Preferably Chipotle)
1 TBSP Paprika
1/2 tsp Nutmeg
1/2 tsp ground cumin
Liberally rub the rub on the brined country ribs (Boneless), and place in the fridge for 4 hours in a ziplock bag, and allow later to warm to almost room temperature before placing in the smoker.
Smoker needs to initially be at around 270-300 degrees and will cool to about 220 for the greater part of the cook process. Once the ribs core at 150-160 degrees, remove the water pan and add more smoke wood to get a good crispy carmelized layer on the outside of the ribs. I'll add pics as I go through the next steps.
Tonight's smoke wood is a nicely seasoned red oak I have been air curing for 2 years in the woodpile up at the lake.