• 1-1/2 tsp salt
• 1-1/2 tsp pepper (I prefer fresh-ground)
• 2 Tbsp chili powder
• 1 tsp crushed bay leaf
• 2 Tbsp liquid smoke

BBQ Sauce

• 3 Tbsp brown sugar
• 1 14-oz. bottle of ketchup
• 1/2 C water
• 2 Tbsp Liquid smoke
• salt+pepper to taste
• 4 Tbsps worcestershire sauce
• 3 tsp dry mustard
• 2 tsp celery seed
• 6 Tbsp butter
• 1/4 tsp cayenne pepper

1. Combine dry seasonings
2. rub meat with liquid smoke (I have tried pre-smoking the meat on the grill at very low temperature with water-soaked mesquite chips with fine success -- only 15-20 minutes is needed)
3. Place meat fat-side up in a coverable pan
4. sprinkle dry seasonings on top (and sides, too) and cover tightly
5. bake at 325 for 4 hours (5 hours is even better, and for a crispier rind, bake the last hour at 350 uncovered)
6. serve chopped up on buns and pour BBQ sauce on top... Mmmmm...
7. Directions for BBQ Sauce: Combine all ingredients, bring to a boil for ~10 minutes.