I have a smoker, and while I've gleefully smoked lots of chicken, fish, and turkey on it, I've never done pork ribs. I'm about to rectify this sad oversight, but I'm puzzling over the question of brining. I've always brined the fish and poultry, with excellent results. But brining ribs? Somehow that seems wrong, even though I'd be inclined to brine pork loin or chops if I were smoking them. Actually, I'm somewhat tempted to brine the country style ribs, though that might skew the results -- I'm trying baby back, spare ribs, and country ribs, in a smoke off tasting.
I'm leaning towards rubbing them with Worcestershire sauce, letting that marinate for a while, then using a dry spice rub. Sauce on the side afterwards for folks who want it.