Ribs

Getting this formalized.

I keep trying to figure out what rub I want...there's the foodwishes one:
https://www.youtube.com/watch?v=wz7WHAjxDxk
https://foodwishes.blogspot.com/2011/01/you-want-your-baby-back-ribs-sure-just.html

Chefsteps:
https://www.chefsteps.com/activities/smokerless-smoked-ribs-incredible-barbecue-no-smoker-required
https://www.chefsteps.com/activities/apartment-rib-rub
Both of which are probably targeting smokier than I want.

And various ones from serious eats (links go to the main pages, not the recipes themselves):
https://www.seriouseats.com/2016/06/how-to-make-oven-bbq-barbecue-baked-ribs.html (https://www.seriouseats.com/recipes/2016/06/oven-barbecue-bbq-ribs-recipe.html)
https://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html (https://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html)
https://www.seriouseats.com/2012/09/how-to-make-a-barbecue-rub.html

Bacon Note: Apparently connective tissue starts breaking down into gelatin starting about 130F; if long times at 132 don't negatively impact texture and fattiness, there may be a good case for a longer sous vide step to help weaken the connective tissue layer.

Trouble is I specifically remember that my favorite rub had cumin in it.
Here's one that does:
https://www.foodnetwork.com/recipes/rib-dry-rub-recipe-1915626

For now I think I'll go with Kenji's

Found another one:
https://kristywicks.com/best-smoked-ribs-rib-rub-recipe/