Toast the Spices

Place the whole mustard seeds into a dry frying pan over medium heat. Keep the pan moving constantly for 3-4 minutes until the seeds become fragrant and lightly toasted.

Transfer the toasted mustard seeds to a mortar and pestle and crush them into a coarse texture.

Repeat the same process with the whole cumin seeds, then set both crushed spices aside.

Prepare the Ribs

Remove the ribs from the package and pat them completely dry with paper towels.

Trim away any loose pieces of meat or fat. Flip the rack over and lightly score the membrane on the back to help the seasoning penetrate.

Coat both sides of the ribs with a thin layer of yellow mustard. This acts as a binder and won't leave a mustard flavor after cooking.

Season the Ribs

We're only seasoning the meat side of the ribs.

Layer the seasonings in this order:

Crushed toasted mustard seeds

Crushed toasted cumin seeds

Kosher salt

A generous coating of coarse fresh cracked black pepper

Allow the ribs to rest while the smoker comes up to temperature.

Fire Up the Smoker

Preheat your smoker to 250°F.

Once the smoker is holding temperature, place the ribs on the middle rack meat-side up.

Smoke for 2 hours without opening the lid.

Spritz

After 2 hours, the ribs should be around 170°F internal.

Lightly spritz the ribs with either:

Water, or

A 50/50 mixture of apple cider vinegar and water.

Close the lid and continue smoking for 1 more hour.

Sauce the Ribs

After the third hour, the ribs should be 200°F or higher and nicely tender.

Brush on your favorite BBQ sauce and continue cooking for 15 minutes to let the sauce set.

Rest & Serve

Remove the ribs from the smoker and let them rest for 10-15 minutes.

Slice between the bones and serve immediately.

Enjoy the incredible crust from the toasted mustard and cumin seeds combined with the bold bite of fresh cracked black pepper. These ribs have a beautiful bark, deep smoky flavor, and just the right amount of spice.