Combine the brown sugar, paprika, garlic powder, salt, pepper, onion powder, chile powder, and cumin in a mixing bowl and mix well. If using conventional brown sugar, break up any lumps with your fingers.
Place the ribs on a rimmed baking sheet and sprinkle both sides of them with the rub, rubbing it into the meat. Use enough rub to coat the ribs (1½ to 2 tablespoons on each side of each rack); store any excess in a sealed jar away from heat or light. It will keep for several weeks.
Cover the ribs with plastic wrap and cure overnight in the refrigerator. The overnight cure is optional, but it gives you a richer flavor.
Rinse the chicken pieces in cold water and pat dry. Place the chicken in a large, resealable zip-top bag and pour in the marinade. Toss the chicken inside the bag to cover evenly with the marinade and refrigerate.
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