[whiskey]

One of my favorite things in the world is to kill a small hog, under 100lbs and I cut the spine down the middle leaving the loins on the ribs and backbone. I smoke the ribs/loins at about 250 for about 4 hours. The ribs are tender and the loin is super moist. I just cook till the thickest part of the loin hits 160 degrees. Dry rubs are the secret.

I usually start here and add a pinch of this or that for different taste:

1/2 cup of coarse salt (kosher)
1/2 cup of sweet paprika
1/2 cup of sugar
2 table spoons of Black pepper
2 table spoons of White pepper
2 tablespoons of cumin
1 tablespoon of dry mustard
1 tablespoon of garlic powder
1 tablespoon of celery salt
1 tablespoon of Chili powder
1 TEASPOON of red pepper

Use this on ribs or quarters of hogs or deer.. You don't have to "coat" the meat, just enough to give a nice even color from the paprika.

If you are lazy, like I often am, try this easy rub. It is still really good and season the meat great.

EVEN PARTS OF:
Coarse salt
Sugar
Sweet paprika
Black pepper

Try these rub ingredients in lesser portions:

Celery Salt
Cumin
Dry Mustard
Chili Powder
Red Pepper
Ground coriander

Be careful using sugar in rubs. Sugar tends to burn easily if cooked too hot or over direct flames. I can get away using sugar because I wrap my meat in foil after the outside is cooked to a nice deep brown. If you like to cook ribs directly over flames, then just leave the sugar out. The rub will still be good.