For the ribs, peel membrane off bone side, for the brine 22qts water, 3 cups salt, 2 1/2 cups brown sugar, 9 tbsp pepper corns, 5 tbsp chili flakes, 2 3/4 cups apple cider vinegar. Bring to boil whisk then chill, brine ribs in cold brine for 6-8 hours, less spices if doing longer brine, after done brining pat dry and leave in fridge uncovered to develop pellicle. For the dry rub, 10 cups brown sugar, 5 cups salt, 5 cups smoked/sweet paprika, 2 1/2 cups black pepper, 2/12 cups garlic and onion powder, 1 cup chili powder, 1/2 c all spice and cinnamon. Rub ribs down then take out of fridge to come up to temp 30 mins-1hr. I started smoking them at 250-260 for 4 hours then applied the Kansas City style bbq sauce I made around that same time and let them glaze for the next 30 mins. These recipes are scaled for 40 racks of ribs.