Dry Rub by Mickey Wise
Equal portions of garlic salt, garlic powder, garlic and herb seasoning, Montréal steak seasoning, lemon pepper seasoning, & black pepper, & half portions, white pepper, cinnamon, nutmeg, & Lowry's seasoning salt, & anything else you would like to add, then mix all together and put in one of your empty seasoning containers. When using this dry rub, one doesn't need anything else. This mixture is great on steak, chicken, pork, and fish, as it gives each a different flavor.
On the inside of your ribs, make a small cut and with catfish skinner or pliers, & peel out the sinew ( the tough skin), and your ribs will be tender and succulent. On ribs, I like to rub Worchester sauce and a touch of hot sauce(crystal) on both sides of them and let it soak in a bit, then add the dry seasoning. If ever your ribs, butts, or your hams look dry, as it does sometimes with wild hog, because it has less fat than store bought meat, just pour some olive oil on them, it will make them glisten, and tender up the dry look of the meat. The slower you cook it, the better, as you will notice the smoke lines on your meat, when you take it off and cut it, that is true perfection. Smoke and slow consistent heat, is the key. You can use any kind of oak or hickory bark or store bought chips, just soak them for a little while in water and keep adding them as the smoke dies down.