Anyone ever smoked "belly ribs"?

[scottsins 1999]

I picked up a rack last weekend, not sure how to proceed.  I have smoked pork belly "burnt ends" before, where I cubes, smoke, sauce and then caramelize.

 

For this task, I referred to Leroy and Lewis' video (Bacon Ribs) where they smoke the rack, in-tact, pit temp 250, until the internal temp gets to around 150-160 degrees.  They then cool them overnight, cut into separate ribs, season with rub, then back on the pit to finish.  The coat them in maple syrup after cooking.

 

The main difference is that they first cure them for a week, using the same method you would for making slab bacon.  I was planning to not do that.

 

Does anyone else have a different method that works well?  Is the double smoke really necessary? Can I get comparable results by just resting them an hour or so before slicing them up and putting them back on the cooker?