• Trim any hard fat and silver skin off the topside of the ribs. Do not remove the membrane on the bottom/bone side. Score the membrane in a diamond pattern.
• Place dino ribs in a large container or brine bag and pour brine mixture over the ribs ensuring they are fully submerged.
• Put the container in the refrigerator and brine for eight days. Turn the ribs every day or two to ensure even curing.
• After eight days, remove the ribs from the container and discard the brine.
• Rinse the ribs thoroughly under cold running water for 1-2 minutes to remove excess salt.
• Pat dry. Place uncovered in the refrigerator preferably overnight or at least 2-3 hours to dry out.
• If using an offset, barrel, or pit smoker, preheat 250℉. If using a pellet smoker, preheat to 200℉ degrees and add a smoke tube if you have one.
• Place the ribs on the smoker, bone side down, with the lid down, and let smoke undisturbed for 2 hours.
• After 2 hours, begin spritzing meat every 45-60 minutes to help maintain moisture and build bark. If using a pellet smoker increase the temperature to 250℉.
• After 5 hours, insert a temperature probe and assess the internal temp. As a general guideline, you are looking for a cooked internal temperature of around 203℉. Smoke time can range between 5-7 hours. The best assessment is the level of resistance when inserting the probe. When there is no resistance and the meat probes like a soft stick of butter, that’s when they’re ready.
• When ready remove from smoker, and wrap in pink butcher paper or foil. Wrap in a large towel, and place in a cooler. You can use a cambro type vessel, sleeve, or place in the oven on a low temperature ‘keep warm’ setting. Rest for at least 1 hour, up to 2-3 hours.
• Once the rack has rested sufficiently slice between the bones.

Brine

• In a large pot add 1 gallon of water and all the brine ingredients. Bring to a simmer until the sugar and salt dissolve, then remove from heat and cool completely.

Rub

• Grind the whole black peppercorns, whole coriander seeds, and whole mustard seeds with a mortal & pestle or a blender.
• Mix together with all other rub ingredients in a small bowl. 

Spritz

• Add all ingredients to a spritz bottle and give it a good shake.