I've made variations on this recipe several times in the past, and decided that it would be a good choice to inaugurate my new smoker. On Christmas Eve, with snow all around and the temperatures hovering right at freezing, the thermostatically controlled, insulated smoker did an amazing job. This is a straight forward, simple dry rub recipe that I adapted from the Smoke & Spice cookbook for my slightly spicier tastes. When I make this recipe, I usually make half of it dry, and the other half gets a BBQ sauce mop during the last hour of cooking. Why pick wet or dry when you can have both?