Nic, thats pretty much how I do my bbq.
I brine it cold smoke it then finish it hot over the coals. Works f-in awesome. Gives the ribs a "crust' that is reminiscent of bacon.
still, only salt though.
Real hard to do in the summer time though, for a long smoke at really low temps you end up in the "danger zone" as you may know.
But, Im thinking of stocking up towards the end of the winter, cold smoking and then vacuum sealing for the summer grill season.