St. Louis style spare ribs are cut from the pork belly, making them fattier, and some of the tastiest pork ribs around. So if you’re a baby back rib fan, give these a try!
Rub the mustard over the ribs to coat. Then mix the spices in a jar. Spread the spice mix over the ribs. Wrap the ribs in plastic wrap and let sit overnight.
Smoke until the ribs reach 195 to 200 degrees F for, 2 ½ to 3 hours. Carefully remove the ribs from the smoker and add more coals. Then add the grill grate and allow the grill to get hot.