Remove spare ribs from packaging and pat dry with paper towels.

Place on a rimmed baking sheet and coat with olive oil. Sprinkle with pork rub and set aside.

Prepare a grill fire to 250° with hickory or pecan for smoke flavor.

Place spare ribs onto a grill or smoker and cook with the grill closed 1 to 1 1/2 hours until desired smokiness is reached.

Remove from the grill to a large piece of heavy duty aluminum foil.

Brush with a thick layer of Sweet Mustard.

Make a sealed foil packet around the ribs, you may need to use pieces of aluminum foil.

Return to the grill (we like to use the pellet grill for this step) or oven until internal temperature reaches 200°- 209° using a digital meat thermometer.

Remove from grill and rest for 15- 20 minutes.

Carefully open the foil and remove the ribs to a cutting board. Slice between the rib bones.

Serve with additional sweet mustard if desired.