Slow Smoked Cumin Ribs

Step 3 Prep Mr. Ribs and Apply Mr. Cumin Rub

It's morning(ish) and your ribs have brined. Or, you are impatient and decided you need ribs today. I can't blame you.

First thing to remember about ribs: They have got to be prepped. On the bone side of the ribs, there is a tough, chewy membrane that you must peel off. Let's just say that if you don't, you will wish you did. Work your finger under the membrane in the middle of the rack and peel it from the center out. If it breaks or is too slippery, grab it with a towel and pull. If it isn't clear, check the pics below. Get it all. Trash it.

Is the membrane removed? Good. Pat them dry and get ready to rub. I love the combo of cumin, garlic, celery, and sugar. It is aromatic, smoky, and sweet, and that's the mood I was in today. So here's the rub (pun):

4 Tablespoons Raw Sugar
2 Tablespoons Kosher Salt
2 Tablespoons Cumin
1 Tablespoon Garlic Powder
2 teaspoons Celery Seed
1 teaspoon Black Pepper

Mix it up and coat the ribs liberally with the rub all over. Can you smell the cumin? Doesn't it smell good? (MAN that smells good.) Rub it in. If you like to cook with love, this is the step where you can add it.