Combine the salt, sugar and water in a large plastic container or non-reactive stock pot.
Place ribs in brine and refrigerate for one hour.
Meanwhile, combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
Remove ribs from the brine (after the hour) and pat dry with paper towels.
Brush or rub green liquid over both sides of the ribs, sprinkle with sugar and wrap tightly with plastic wrap.
Place in refrigerator for a minimum of one hour, but preferably 4 hours, you can go overnight for a really flavorful treat.
Wood/Charcoal method: Soak 2 large chunks of hickory in water. Light about 40-50 coals or you may also use an equal amount of dry hickory chunks for an intense smoke flavor.
Do not use lighter fluid, a fire starter chimney is the best method.
Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, form a pan with some heavy aluminum foil large enough for the rib, put it on the cool side of the grill, place the ribs in the"pan" add about 1 cup of water and put the cover on the grill with the holes over the meat.
Turn the meat 180 degrees and over every 30 minutes.
Add some more coals/wood in about 2 hours.
Smoke ribs for a total of 4 hours.
Gas Grill: I don't recommend this as it can leave a very slight chemical gas taste to the meat, but it does work.
It's the same basic technique as the charcoal method, light the grill and turn off half (or 2/3rds) of the burners, use soaked hickory chips in a throw away aluminum pan on top of the hot side of the grill.
For either method the temp inside the grill should be around 275°F with a total cooking time of 4 hours.
Serve with your favorite bbq sauce. Se like recipe#26794, Lee Lee's Famous Barbecue Sauce for Ribs w/ Preserves.
Brush some on the meat for the last 5-10 minutes of the cooking process if desired.