Combine all ingredients and whisk together well with a wire whisk.
Season pork with rib rub and let sit in refrigerator for a minimum of 4 hours.
Place pork in smoker that is between 225? and 250° F. Let pork smoke for 6 hours at that temperature.
Wrap pork in aluminum foil and continue to smoke for 6 hours more until bone pulls clean.
Chill until warm. Pull into strips and refrigerate. Re-heat with pork in Wildhorse Barbecue Sauce over medium heat until hot. Serve.