To make the rub, stir together the paprika, black pepper, brown sugar, salt, cayenne pepper, garlic powder and onion powder.

Ideally prepare the spice mix and rub into both sides of the ribs the day before smoking.

Place the ribs in the fridge overnight then take out a few hours before you want to cook the ribs and allow them to come up to room temperature.

Load the smoke box with hickory wood chips and turn the smoker on high.

Pre-heat the smoker until the wood chips have started to smoke.

Cut a slit just below the rib bone at the narrow end of the rack of ribs.

Hook the rib hook under the bone using this slit.

Hang the ribs on the roasting basket with the bone side facing the walls of the smoker.

Turn the heat down as low as possible and smoke for at least 30 minutes before checking their temperature.

After 30 minutes they have usually reached 145F.

Check at 15-20 minute intervals or until the ribs have caramelised on the outside and reached an internal temperature of 190F (usually after 45 minutes to 1 hour).

Serve immediately with a drizzle of your favourite barbecue sauce and some leaves of parsley.