For the rub:
6 Tablespoons brown sugar (1/4 cup plus two Tablespoons)
2 Tablespoons chili powder
1 Tablespoon paprika
1Tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon black pepper
1/4 - 1/2 teaspoon cayenne pepper
This will make enough for two batches. This is a sweet rub, but you can cook ribs this way simply with salt and pepper.
The night before, rinse ribs (St. Louis style is our favorite and fit well in the crock pot) and pat dry with paper towels. Sprinkle the rub over ribs (top, bottom, sides). Cover and refrigerate overnight (right in the crock pot crock if possible). If you are refrigerating the ribs in the crock, make sure to have the bone side (not the cartilage side up). This way you can more easily see when the meat is pulling away from the bones.
In the morning, pour in about an inch of water and about 8 drops of liquid smoke. Place the ribs in the crock with the crock pot on low. Cook for at least 9 hours, or until the meat is falling off the bones and everything is really tender.
Put the ribs, meaty side up, on a foil-lined cookie sheet. Pour on your favorite BBQ sauce (sparse to generous--it's up to you). Put under the broiler until BBQ sauce is bubbly but not burning. This should only take a few minutes, so watch carefully.
