Pressure cook your rib racks for 10-12 minutes. Meat should just be pulling away from the bone. Sprinkle fairly heavily with seasoned salt and put in the smoker for 3-4 hours. Put your favorite BBQ sauce on them the last hour if you want to - I don't. Take them out of the smoker and separate ribs then slather with BBQ sauce if you want to - I don't. I serve with BBQ sauce on the side. I use the strained drippings from the pressure cooker to boil crowder peas. Add some slaw or potato salad and BBQ bread.
Strip the silver/gray membrane off the bone side of the rib slab. Important. Rub a light coat of olive oil on both sides. Rub both sides liberally with Tony's Cajun Rub. Set aside for 1 hour. The rub will blend with the olive oil and stick well to the rib. Bring smoker temp up to @230*, as measured by a GOOD thermometer at rib level. Add ribs bone down to rack over a water pan. Add pecan/apple/cherry chips/chunks during first hour only. Smoke at 230* constant for @ 3 hours without peeking once. Slice into single ribs and serve sauce on the side.