Half Slab Recipe
Make Half Slab Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Ribs and Rub
Moisture & Sauce
Finishing & Serving
Method
Prep and Rub
- 1
Trim and remove membrane
Preheat your oven to 275°F (135°C) if baking, or prepare your grill/smoker to maintain 225–275°F (107–135°C) for low-and-slow cooking. Pat the half slab ribs dry with paper towels. On the bone side, use a knife to loosen the silver skin (membrane) at one end, then grip it with a paper towel and pull it off to remove chewy membrane.
- 2
Apply rub
In a small bowl, combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin, and cayenne. Evenly rub the mixture over both sides of the ribs, pressing gently so it adheres. Let the ribs rest for 20–30 minutes at room temperature (or refrigerate up to overnight for deeper flavor).
Cook (Oven or Grill/Smoker)
- 3
Oven method — low and slow
Place the rubbed ribs bone-side down on a large sheet of aluminum foil. If using, dot the bone-side with the tablespoon of butter and pour the apple cider vinegar and water around (not directly over the rub). Tightly wrap the ribs in foil to create a sealed packet. Place on a baking sheet and roast in the preheated 275°F (135°C) oven for 2.5 to 3 hours, or until the meat is tender and pulls back from the ends of the bones by about 1/4–1/2 inch.
- 4
Grill/Smoker method — 3-2-1 style (adjusted for half slab)
Set smoker or grill for indirect heat at about 225–250°F (107–121°C). Place ribs bone-side down directly on the grates and smoke for 2 hours. After 2 hours, wrap the ribs tightly in foil with the apple cider vinegar and water (and butter if using) and return to the smoker/grill for 1 hour. Unwrap and place ribs back on the grates for a final 30–45 minutes, basting with barbecue sauce in the last 15 minutes to set a glaze.
Sauce & Finish
- 5
Unwrap and glaze
Carefully open the foil (watch for steam). If the ribs are tender to your liking, transfer them to a baking sheet or grill. Brush the top with the barbecue sauce mixed with honey or maple syrup (if using) and return to heat (grill or oven at 350°F / 175°C) for 10–15 minutes to caramelize the sauce. For a firmer glaze, baste and repeat once more.
- 6