1/8 cup paprika
2 teaspoons onion salt
2 teaspoons dried whole oregano
2 teaspoons garlic powder
2 teaspoons dried whole thyme
1/2 teaspoon ground red pepper
1/4 teaspoon ground black pepper
Mix ingredients together and store in an air-tight container. When preparing pork ribs, generously coat both sides of the rib meat with rub after removing silver skin. Allow 24 hours for the rub to penetrate the meat. Smoke the ribs over low indirect heat (200 degrees C) for 4-5 hours. This allows plenty of time for alcohol consumption and witty banter. Remember no peeking, only lift the lid to change your smoke pouch.