I like the Memphis Dust from the Amazing Ribs website and I smoke them using my Smokenator (I found out about it from SDMB). Here’s a link to how Amazing Ribs does country ribs: Vhttp://www.amazingribs.com/recipes/porknography/pork_chops_and_country_ribs.html
A roomie accidentally made a killer dish - I had set a package of about 6 faux rib strips marinading in burbon, some cinnamon, black pepper, brown sugar and candied ginger. She misunderstood the scribbled directions I left her [I had to run mrAru to the ER] so she dumped the entire package with all the marinade into a casserole dish instead of draining and laying them out on a broiler pan and putting it in the fridge to dry off, then she popped it into the oven on low and promptly fell asleep. 3 hours later, when mrAru and I arrived home we discovered them in the oven done to a fork tender state and glazed with a dense mahogany colored sweet sticky bourbony glaze. totally ruined the casserole dish, but was worth it.
I don’t have a rub recipe for you, but the next time you decide to make a meaty spaghetti sauce, brown up some of those ribs and cook them in the sauce for several hours, along with a chunk of beef chuck. Add meatballs of your choosing in the last 20 minutes or so.
I tend towards purism in barbecue, but that’s how I would have done them, too: braise then grill.