This recipe is from the Book Excerpt:
Low & Slow
Master the Art of Barbecue in 5 Easy Lessons
By Gary Wiviott with Colleen Rush
10 tablespoons hot Hungarian or “half sharp” paprika
6 tablespoons garlic powder
6 tablespoons kosher salt
5 tablespoons freshly ground black pepper
3 tablespoons cayenne pepper
3 tablespoons onion powder
3 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons chipotle powder
2 tablespoons ancho powder
1 tablespoon guajillo powder
Mix the ingredients in a medium bowl, using a whisk to thoroughly blend.
To apply, sprinkle about 2 tablespoons over each rack of ribs, or more to taste.
Store leftovers in an airtight container for up to two months.