1/2cupapple ciderplaced in a spray bottle for spraying
Wash the ribs and blot dry. Remove the papery membrane skin on the back of the ribs. Pull it off in a sheet with your fingers, using a napkin for better grip.
Make the rub
Lightly toast the mustard, fennel, and fenugreek seeds in a skillet on medium heat. Quickly remove once you smell the aroma. Place seeds in a spice grinder and coarsely grind.
Place the ground spice seeds in a mixing bowl with the remaining dry seasonings and mix well breaking up any lumps with the sugar with your fingers.
Rub the mixture into the ribs on both sides.
Set up your smoker following the manufacturerâ€™s instructions and preheat to 225 to 250 degrees. Add your preferred wood.
Cook the ribs until very tender and the meat has shrunk back slightly from the ends of the bones, 4 to 5 hours. Replenish the charcoal and wood as necessary to maintain temperature. Spray the ribs with cider occasionally about every hour after those first two hours of cooking.
During the last 30 minutes or so apply a final coat of the rub.
Serve the ribs
If you donâ€™t have a spice grinder use a mortar & pestle. As a last resort put the seeds in a ziplock back and delicately pound them the seeds with a hammer.