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Rub the pork Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Prepare the wood chips Soak 6 cups wood chips in water, about 15 minutes, then drain. Light the grill Fill a smoker or kettle grill with charcoal and light. Cook the pork. Place the pork fat-side down on a rack in the smoker or on the grill. Feed the grill As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level. Make the sauce Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat.