Dry Rub Ingredients
3 cups smoked paprika
3 cups chili powder  
Salt and pepper to taste
9 tbsp. garlic powder
9 tbsp. onion powder  
9 tbsp. dry thyme
9 tbsp. dry oregano
6 tbsp. mustard seeds
3 tbsp. coriander, ground
3 tbsp. celery seeds
1 1/2 tbsp. cayenne pepper
6 3/4 cups brown sugar

Preparation: mix all ingredients together making sure there are no lumps of brown sugar in the mix.

Mop Sauce Ingredients
1 cup lemon juice
1 gal. white wine vinegar
1 1/3 cups ketchup
2 cups paprika
1 cup salt 
cayenne pepper to taste

Preparation: Mix all ingredients together and whisk until they are incorporated.  Mop ribs every half hour.

St. Louis Ribs
6 (3 lb.) slabs St. Louis Ribs (pork spare ribs with sternum bone attached)           

Preparation: Trim excess fat, clean and dry. Season with the dry rib rub and let set overnight in the refrigerator uncovered. The minimum amount of time the ribs should sit would be 12 hours. The following day, remove the ribs from the refrigerator. Allow the rubbed ribs to rest at room temperature for 30-45 minutes.

Preheat your smoker to 225°F with your choice of hardwood (preferably apple wood and hickory). Once your smoker has come to temperature, place in the smoker and cook for 4 hours. After the 1st hour, begin mopping the ribs every 30 minutes until the 4 hour mark has been reached. After 4 hours, remove from the smoker. Place on a cookie sheet, wrap with plastic wrap and rest for 30-45 minutes. At this point, the ribs are complete and can be grilled or served as is with your favorite BBQ sauce.