Combine the paprika, salt, garlic powder, chili powder, brown sugar and pepper to taste.
Start a fire in the smoker, add water (and keep water in the pan), and let the tempature rise to about 225 degrees. Sprinkle the rub on the meaty side of the slabs Place the meat in the smoker (bone side down, on the top of the rack), close the dome, and let the tempature come back to 225 degrees. Cook, checking every 45 minutes, for about 4 to 6 hours. The ribs are done when one end of hte slab tears easily when bent back with a pair of tongs. A few minutes before serving, baste with a finishing sauce.
If you don't have a real smoker and you're using a grill, fire up about 30 briquettes. When they are about 80 percent ash, spread the coals and grill the ribs 6 inches above the hot coals for about 1 1/2 hours. Turn the meat every 15 to 20 minutes and baste with BBQ sauce.
1/2 cup plus 2 tablespoons paprika
1/4 cup salt
1/4 cup garlic powder
1/4 cup chili powder
1/4 cup plus 2 tablespoons brown sugar
crushed red pepper
4 slabs pork loin back ribs (13 to 15 ribs per slab)