I smoked the ribs today, coated mustard and dust for the last 36 hours in the fridge.
Since I break down my hogs with just a hand saw, I separate the ribs at the spine with the saw then trim the sternum with a breaking knife. I leave a nice section of meat on what would be the baby backs but trim the spare rib section pretty close because I turn that into bacon. The slabs are cut through the meat top to bottom making four or five ribs sections. We refer to these as Flintstone Ribs.
This batch went for 4.5 hours at 235 with a water pan.