Slab Recipe
Make Slab Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Rub
Ribs
Basting Sauce (optional)
Method
Prep and Rub
- 1
Remove membrane
If your rib slab still has the silver skin/membrane on the bone side, slide a small knife under one edge to loosen it, grab with a paper towel, and pull it off in one piece. Removing the membrane helps the rub and smoke penetrate and produces more tender ribs.
- 2
Trim and binder
Trim any excessive fat or ragged edges from the slab. Pat ribs dry with paper towels. Mix the yellow mustard and apple cider vinegar and brush evenly over both sides of the ribs; this acts as a binder so the dry rub adheres and helps tenderize.
- 3
Make the dry rub
In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground mustard, and cayenne. Stir thoroughly to break up any clumps of brown sugar.
- 4
Apply rub
Sprinkle and massage the dry rub generously onto both sides of the ribs, pressing so it adheres to the mustard-coated surface. Cover loosely with plastic wrap and refrigerate for at least 1 hour or up to overnight for deeper flavor. If refrigerating longer than 2 hours, allow ribs to sit at room temperature for 30 minutes before cooking.
Cook (Oven or Grill/Smoker)
- 5
Oven method — low-and-slow
Preheat oven to 135°C (275°F). Place the slab bone-side down on a sheet pan lined with foil or in a shallow roasting pan. Add about 60 ml (1/4 cup) water to the pan to maintain moisture. Cover tightly with foil and bake for 2 to 2 1/2 hours, or until meat is tender and the internal temperature reaches about 88–94°C (190–200°F). The meat should pull back from the bone about 1/4–1/2 inch.
- 6
Grill or smoker method — indirect heat
Prepare your grill for indirect cooking at 110–120°C (225–250°F). If using a smoker, use hardwood like apple or hickory for 1–2 chunks for a mild smoke. Place ribs bone-side down on the cool side of the grill/smoker. Maintain temperature and smoke for 3–3 1/2 hours until meat is tender and internal temperature reaches 88–94°C (190–200°F), rotating once if needed. Add a small pan of water beneath the ribs or spritz the ribs with a mixture of 1 tbs apple cider vinegar diluted in 60 ml water every hour to keep them moist.
- 7
Texas crutch (optional)
If ribs stall or you prefer a very tender result, after 2 hours (grill) or 1 1/2 hours (oven) remove ribs and tightly wrap them in foil with 1–2 tbs of apple cider vinegar or 1/4 cup apple juice inside the foil. Return to heat and finish cooking for another 60–90 minutes.
Finish and Serve
- 8
Sauce and caramelize (optional)
If using sauce, unwrap ribs (if wrapped) and brush both sides with the basting sauce (mix barbecue sauce, honey, and 1 tsp apple cider vinegar). Place ribs back on the grill over direct heat for 2–4 minutes per side or under the oven broiler for 2–3 minutes until sauce is tacky and caramelized. Watch closely to prevent burning.
- 9
Rest and slice
Remove ribs from heat and let rest for 10 minutes. Using a sharp knife, cut between the bones into individual ribs or serve as a slab. Serve with extra sauce on the side.