Combine all ingredients for the dry rub and thoroughly coat the pork spare ribs with the mixture. Cover and refrigerate overnight (or a minimum of 30 minutes).
Prepare smoker to 250 degrees Fahrenheit with hickory wood chips.
In a mixing bowl, combine coconut aminos, chili garlic sauce, and yellow mustard.
Lay pork spare ribs on the smoker rack. Paint a layer of the prepared chili garlic sauce onto the ribs, reserve the remainder of the sauce for basting.
Smoke for 4 hours, basting the meat with chili garlic sauce once every hour.