Remove the membrane from the back side of the ribs. use a paper towel to help you grip. Brush 2 tbsp yellow mustard on both sides then season with creole and mojo rub liberally on both sides. On the back side make slits against each bone to help release the bones as they cook.
Smoke for 2 hours at 250 degrees F. or 1 hour at 400 degrees F in a traditional oven
Place the ribs on a large sheet of aluminum foil with the bones facing up. pour over mojo marinade then wrap the ribs up in the foil. Return to the smoker for 2 hours at 300 degrees F. or 90 minutes at 400 degrees F. in the oven (I recommend 2 layers of foil to prevent rib bones riping through the foil)
Carefully open up the foil and remove the bones from the rack using tongs. If bones dont come out easily continue cooking for 30 additional minutes.
Brush ribs with remaining yellow mustard. Replace rib bones with a pickle in each space then top with black forrest ham and sliced swiss. Broil in the oven for 5-7 minutes until the cheese is melted and the ham is warm. Slice into 6 equal pieces and serve.
Notes
Serving size is ⅙ of the rack of Cuban ribs. About a 2.5 inch section