Pork slow smoked for pulling & BBQ. I do mine in three steps: marinade, dry rub, and then barbecue sauce.

Here is the marinade:
* 1/2 cup soy sauce
* 1/3 cup sugar
* 10 cloves garlic, minced
* 3 scallions chopped
* 3 tablespoons sherry (or brandy)
* 2 tablespoons roasted sesame oil
* 2 tablespoons roasted sesame seeds
* 1/2 teaspoon fresh grated ginger

Here is the dry rub:
* 1/2 cup brown sugar
* 1/4 cup paprika
* 1 tablespoon black pepper
* 1 tablespoon salt
* 1 tablespoon chili powder
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon cayenne

Here is the barbecue (dipping sauce):
* 1 cup ketchup
* 1/4 cup water
* 1/4 cup vinegar
* 1/4 cup brown sugar
* 3 tablespoons olive oil
* 2 Tablespoons roasted sesame oil
* 2 tablespoons paprika
* 1 tablespoon chili powder
* 2 cloves garlic, minced
* 1 teaspoon cayenne

(Chaz option)

1 tsp grainy mustard

3 tbsp mole asses!
 1 tsp ginger.

Obviously you marinade the ribs or any meat for at least 12 hours. Then drip dry. Then apply dry rub.
I use hickory wood, apple wood, and any fruitwood. I built a smoker. I use wood fires only, (gas and electric smokers haven't been invented yet). I smoke 'em low heat. (Start at 180F and move it up to 260 F) As you all know, you just need to get the internal temperature to 165 and checked with a good meat thermometer. Usually "all day" is what shooting for in smoking time. Around 12 hours. Pan of water inside to help keep moist. I like barbecue sauce on mine cooked on not just for dipping so the last hour I baste with the barbecue sauce nice and thick. Sometimes I use my special secret procedure of basting with clarified butter first for about a half hour 3 or four applications BEFORE I begin the basting with the sauce.
These ribs will knock your socks off. I still think the wood fire---apple wood is my hands-down favorite---is what separates amazing smoked/barbecued food from stuff that is good but not incredible.. 

Option 2, the Andy version.

BBQ Sauce
...
Cook
1 medium sweet onion chopped fine
in 1tbsp butter until transparent

then add

2 cups Heinz Catsup
1/2 cup cider vinegar
1/4 cup brown sugar
2 tbsp Lea & Perrins
2 tsp chilli powder
1/2 tsp red or green Tabasco

Cook until boiling and then tip into a foil loaf pan (don’t use a regular loaf pan unless you plan on throwing it out after) cover with aluminum foil and cut 5 or 6 one inch slits in the foil. Put in the smoker with the meat a couple of hours before the meat is done. Keep the wood chips going!

You can cook in the oven if you add 3/4 tsp of Liquid Smoke -- not as good, but sometimes you just can’t wait for smoking weather!

Country style ribs are usually cheap and cook up really nice. Try marinating them in the fridge for a day or so with
1pt water 1 cup cider vinegar, 1/4 cup brown sugar (or molasses), 1 tsp garlic, 1 tbsp salt, 1 tsp hot sauce.

Good eatin!