Place the ribs on a cutting board or into a pan bone side up.

Remove the flap of meat called the "skirt" using a sharp knife.

Remove the brisket bone at the top edge of the ribs.

Remove the plastic-like membrane using a paper towel or catfish pliers for better grip.

Apply a coat of yellow mustard to the bone side of the ribs

Generously apply Jeff's original rub to the bone side of the ribs.

Leave the ribs sitting until the rub gets a "wet" look showing that it has absorbed moisture from the mustard and the meat juices.

Flip the spare ribs over to meaty side up.

Apply a coat of yellow mustard to the meaty side of the ribs

Generously apply Jeff's original rub to the meaty side of the ribs.

Leave the ribs sitting until the rub gets a "wet" look showing that it has absorbed moisture from the mustard and the meat juices.

The ribs are now ready for the smoker.

Set up your smoker for cooking at about 225-240 °F using indirect heat and cherry wood for smoke.

Once the smoker is ready, place the ribs directly on the smoker grate and cook for 3 hours.

After about 3 hours, wrap the ribs in 2 layers of heavy-duty foil and return them to 225–240°F. No added liquid is needed for this version. Start checking after about 1 hour in foil; a thick rack may need about 2 hours. Look for 195°F (91°C) between the bones and tender meat.

Unwrap when the meat is tender enough and return the ribs to the smoker to firm the bark and set any sauce. Allow up to about an hour, but shorten the stage if the ribs are already at 195°F rather than cooking them longer just to complete the schedule.

You can also place them on a 300°F grill for about 5 minutes each side. This is a great time to brush on sauce if you like.