If your ribs come in a full rack, turn the rack bone side up. Use a well-sharpened butcher’s knife or chef’s knife to cut the rack into individual ribs.
Prepare the seasoning mix: In a small bowl, mix the smoked salt, black pepper, garlic powder, smoked paprika, ground cumin, and dried thyme.
Turn the ribs bone side down. Season them with the seasoning mix, pressing to help the spices adhere to the meat.
Layer the ribs in the slow cooker pan. Add ½ cup of water to the bottom of the pan.
Cover and cook on LOW for 6 hours.
Fit an oven rack 6 inches below the broiler element (not directly below) and heat your broiler on high (500°F). Arrange the ribs on a foil-lined, rimmed baking sheet. Baste them with the cooking liquids.
Broil the ribs briefly to brown them, for about 2 minutes. Serve immediately.
Video
Notes
You can remove the thin membrane from the bone side of the ribs, but this membrane helps prevent the ribs from falling apart and is considerably softened in the slow cooker. I don't remove it.
The nutrition info assumes the entire rib is eaten - lean and fat parts.
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Gently reheat them in the microwave, covered, at 50% power.