1. In a small bowl, combine all the dry rub ingredients. Mix well, and set aside.
2. On a plate, place spare ribs, pull and remove silver skin attached on the back.
3. Cover rib with mustard. Rub to spread evenly.
4. Sprinkle dry rub liberally on it, and place it in refrigerator for 12 hours or overnight.
5. Remove ribs from refrigerator 5 minutes before cooking.
6. Place spare ribs, on middle rack of grill, and smoke for 4-5 minutes.
7. Flip, and baste it with vinegar and olive oil mixture. Cook for 4 minutes. Flip, repeat and cook for 4 hours or until meat falls off the bone.