• 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 manufacturer'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