2 Tbs. Spanish paprika
1 Tbs. kosher salt
1 Tbs. Garlic powder
1 Tbs. black pepper
1 1/2 teas. dried oregano, crushed
1 1/2 teas dried thyme, crushed
1 1/2 teas. cayenne pepper
1 teas packed browns sugar
1 teas chili powder
1 teas smoked paprika
4-5 lbs. pork spareribs or loin back ribs
4-6 wood chunks or 3-4 cups wood chips (hickory, or cherry)
Combine paprika, salt, garlic powder, pepper, oregano, thyme, cayenne, sugar, chili powder and smoked paprika. Sprinkle over ribs. Rub in with your fingers. Cover; refrigerate for 3-4 hrs.
2. Soak wood chunks or chips in enough water to cover for at least 1 hour before smoke cooking.
3. For a smoker, arrange preheated coals, drained wood chunks, and water pan in a smoker according to the manufacturer's directions. Pour water into pan if desired, place ribs on the grill rack over the water pan. Cover and smoke 3-4 hours or until tender.
4. For a grill, arrange preheated coals around a drip pan in a grill with a cover. Test for medium heat above pan. Sprinkle drained chips over the coals. If desired, place ribs in a ribs rack. Place ribs on the grill rack directly over the drip pan. Cover; grill for 1 1/2 to 2 hours or until tender.
5. Serve ribs with favorite bottled barbecue sauce.