Bounty Hunter's Smoked St. Louis Cut Ribs 

RIB DRY RUB
Yields 6 cups

2 cups brown sugar
1cup paprika
2/3 cup black pepper
1 tablespoon chili powder
1/3 cup garlic powder
1/3 cup onion powder
1/4 bunch fresh thyme
3 teaspoon cayenne
1/2 cup kosher salt

Blend all ingredients in food processor until you reach sand like consistency. 

RED “Q” SAUCE
Yields 6 cups

4 cups ketchup
1/2 cups molasses
2 tablespoons Worcestershire sauce
1/4 cups lemon juice
1 tablespoons Tobacco sauce
3/4 cup brown sugar
1 tablespoon cayenne
4 cloves minced fresh garlic
2 tablespoons black pepper

Mix all ingredients in large pot and cook over medium heat for 20 min. 

Instructions:

First make sure that your ribs are completely thawed.
Next using a towel, pull off membrane on the bone side.
Rub ribs evenly with dry rub mixture. Let sit for 10-15 minutes until ribs begin to sweat.
Place ribs on smoker, meat side down, at 220°F for 2 ½ hours.
Remove ribs from smoker and wrap with aluminum foil.
Place ribs back on smoker for another 2 ½ hours.
Remove ribs and serve with drizzle of "Q" sauce or refrigerate immediately.