- 2 – 2.5 lbs. baby back pork ribs
- Dry Rub
- 1/4 cup brown sugar
- 2 teaspoons Big Country Smokehouse Smoked Applewood Salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 cup barbeque sauce, homemade or store bought, divided usei
- ½ cup water
Turn the rack of ribs so it is curved side down. At one end of the rack, slide a butter knife under the membrane and over a bone. Lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off. The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.
Cut ribs into halves or thirds.
Make Dry Rub: Add all rub ingredients to a small bowl. Stir until evenly combined. Sprinkle dry rub evenly over both sides of ribs. Place ribs in slow cooker. Add ½ cup of the barbeque sauce and water. Cook on low for 7-8 hours or on high for 4 hours.
Remove ribs from slow cooker.
Preheat broiler to high.
Transfer the ribs to a large baking sheet. Brush remaining ½ cup barbeque sauce over the ribs meat side up and place under the broiler until browned, 4 to 6 minutes. Carve the rack between the bones and serve.