Dry Rib Rub

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

for Pork Shoulder add:
7 tablespoons brown sugar
1/2 tablespoon granulated garlic
1/2 tablespoon onion salt

Instructions for baby-back Pork Ribs:
Remove the thin layer of skin that covers the meat of the ribs. I found this easier to do if they were a little bit on the frozen side.
Rub the dry rib rub on the outside of the ribs and let them sit for at least 30 minutes. I have let them sit overnight to be ready to smoke them in the morning. That works well.
Follow your smoker instructions.
I removed them from the smoker after about 2 hours. Wrapped the ribs in heavy duty aluminum foil and baked them in a 250 degree for about 3 hours or until tender. Be careful, if you bake them too long they will fall off the bone.
Slap them on the grill, coat with your favorite rib sauce and enjoy. (My favorite sauce is Bone Suckin' Thicker Style: http://www.bonesuckin.com/)