In a small bowl, mix together the sugar, salt, pepper, garlic powder, onion powder, paprika, and cayenne. Set this aside.
Coat the ribs all over with the mustard. Pat the dry rub all over the mustard to coat the ribs. Set aside while you prepare your grill.
Remove the top grate of the grill. Place a loose wad of newspaper in the bottom of the chimney. Fill the chimney half way with briquettes. Light the paper and wait until the charcoal is red hot.
Pour the charcoal into a pile on one side of the grill base. Put the wood chunks on top of the hot coals.
Place the grate on the grill. Allow it to heat up. Then, scrape it clean and oil the side that is not over the coals using a soaked paper towel held in tongs.
Place the foil pan on the grate over the hot coals. Fill it half way with water.
Place the seasoned rack of ribs, meaty side up, on the cool side of the grill (approximately 230°F).
Close the lid of the grill with the open vent placed over the ribs. Cook for 2 hours for baby backs and 3 hours for spare ribs.
15 minutes before the ribs have finished their first cook light another half full chimney of coals on a hard surface, such as your driveway or gravel.
After 2 to 3 hours, remove the ribs and place them on a double layer of foil.
Pour the apple cider over the ribs. Wrap the foil tightly to enclose the ribs.
Add more hot coals if the fire has died down too much. Place the wrapped ribs on the grill and close the lid. Cook for an additional 2 hours.
Unwrap the ribs and discard the foil. Place the ribs flesh side down and coat the bottom of the ribs with 1/4 cup of BBQ sauce. Cover the grill and cook for 15 minutes.
Flip the ribs over and coat the top side with 1/4 cup of BBQ sauce.
Cover and continue cooking for an additional 45 minutes until the meat is pulling away from the bones.
Remove the ribs to a clean cutting board and allow them to rest for 5 minutes.
Serve with your favorite sides, such as baked beans and coleslaw.