Optionally, remove the skin from the ribs by prying it off with a paper towel or a paring knife to improve tenderness.

Preheat your slow cooker on the low setting or high setting as desired.

Cut the ribs in half between two bones and set aside.

Mix brown sugar, smoked paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper to create the dry rub.

In a small bowl, combine barbecue sauce and water to make a thinner sauce mixture.

Lay one half rack of ribs into the slow cooker, meat side up. Sprinkle half the dry rub evenly over the ribs, then drizzle half of the barbecue sauce mixture on top.

Add the second half rack of ribs on top, meat side up, and sprinkle with remaining dry rub. Drizzle remaining barbecue sauce on top.

Cover with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the meat is tender and pulls away from the bones.

Optional: For a caramelized glaze, remove ribs, place on a baking sheet, brush with additional barbecue sauce, and broil for 3-5 minutes until bubbly and caramelized.

Let the ribs rest for about 10 minutes before slicing and serving.