The dry rub is for smoked ribs but it can be easily used for wings. I thought I'd share my husband's recipe.
Dry Rub -
Dry mustard, paprika, cumin, ground black pepper, smoked paprika, granulated garlic. Whatever the amount you get out of the above – add 1/3 of the amount in kosher salt.
Tear silver skin off the back of the St. Louis style ribs. The silver skin is the membrane connecting the back of the rib rack together. Insert a knife between a rib bone and the silver skin and make a pocket. Insert a finger into the pocket, tear off silver skin. Dry rub ribs generously. Wrap in two layers of heavy duty foil. Refrigerate for 12 to 24 hours (or more to taste).
Take ribs out of fridge two hours before you want to start cooking. Preheat oven to 350F. Bake ribs, still in foil, for one hour. After ½ hour is gone – soak pecan, mesquite and apple chips. With 20 minutes to go, start charcoal (I use a chimney). After 20 minutes separate the charcoal in half between your smoke box and bottom of grill box. Place an old frying pan full of chips in smoke box over coals (I use two bricks to elevate the pan).
Close smoke box, open vents on smoke box door fully. Remove foil and place ribs on racks to the opposite side of the coal pile in the grill box. Open vents on the lid of the grill box fully. Set temperature gauge in the vents on the lid. You want a temp of 200 -250F. In the beginning of smoking it is ok if you exceed. Smoke 4 to 6 hours or to taste – adding more chips as needed.
Let rest for 15 – 30 minutes. EAT!