2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
Dash cayenne pepper (optional)
2 racks baby back ribs
2 tablespoons white or cider vinegar
Nonstick spray, for spraying slow-cooker insert
1/4 cup beer (any kind)
1 cup your favorite BBQ sauce (optional)
Special equipment: a large slow cooker (at least 6 quarts)
For the dry rub: Place the salt, smoked and sweet paprika, onion powder, garlic powder, cumin, black pepper and cayenne (if using) in a small bowl and mix with a fork until well blended. Sprinkle the ribs with the vinegar and rub into the flesh. Rub the dry rub mixture all over the ribs. (This may be done the night before for extra flavor, and placed in the refrigerator.) Spray the insert of a large (at least 6 quarts) slow cooker with nonstick spray. Place the ribs in the insert, cutting the racks in half if needed to fit. Pour the beer on the bottom of the insert. Cover and cook on low until the meat is tender but still intact (about 9 hours). When the ribs are almost cooked, prepare a grill for high heat. Remove the cooked ribs from the slow cooker, blot any excessive (dripping) moisture and place them on the hot grill. Cook until a nice char is formed, 10 to 15 minutes, coating them with BBQ sauce (if using) as they cook.
You may also cook the ribs on high for 4 to 5 hours. And if you don’t have a grill, you can still get a decent char by broiling on high for a minute or 2 per side (watch closely as the ribs can burn quickly).