Four Slabs Of Ribs Recipe

Trim and remove membrane

Pat ribs dry with paper towels. On the bone side, slide a knife under the silver skin (membrane) at one end, grab it with a paper towel and pull firmly to remove as much membrane as possible. Trim any large, hard fat deposits or ragged edges so ribs lay flat.

Apply binder

Lightly coat both sides of each slab with yellow mustard (about 1 tablespoon per rack) — this acts as a binder for the rub and will not add mustard flavor once cooked.

Make the rub

In a bowl combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, cumin, dry mustard and cayenne. Mix until uniform.

Season ribs

Sprinkle the rub liberally on both sides of each slab and press gently so it adheres to the mustard. Use roughly 2–3 tablespoons of rub per slab; distribute the mix evenly. If time allows, wrap each seasoned slab and refrigerate for 1–3 hours or overnight for deeper flavor (bring to near room temp before cooking if refrigerated).

Set up for indirect heat

Prepare your smoker or charcoal/gas grill for indirect cooking at 225°F–250°F (107°C–121°C). If using charcoal, bank coals to one side; if gas, light one side and leave the other off. Place a drip pan under the cooking grate where the ribs will sit.

Add wood chips

Drain soaked wood chips and add to smoker box or directly on hot coals to produce smoke. Replenish as needed to maintain a steady smoke for the first 2–3 hours.

Place ribs on smoker

Place ribs bone-side down on the cool side of the grill or smoker. Close the lid and maintain 225°F–250°F. Cook undisturbed for 2½ to 3 hours to build smoke flavor and color.

Mop once

After the first hour and again at the second hour, lightly mop or spritz the top of the ribs with a mixture of apple juice and apple cider vinegar (mix before starting; use about 1.5 cups apple juice + 1/4 cup apple cider vinegar total). Do not soak the coals; just add moisture to the surface to keep meat from drying.

Prepare wrapping liquid

Melt the unsalted butter and stir in the honey. Divide this butter-honey mixture among the four foil sheets (about 1 tablespoon butter + 1/2 teaspoon honey per slab). Add about 1/4 cup apple juice into each foil packet on top of the butter-honey (use remaining apple juice to mop if desired).

Wrap tightly

Place each slab bone-side down on its foil sheet. Fold foil tightly to create a sealed packet (steam will build and accelerate tenderizing). Return the sealed packets to the smoker or grill, still positioned on the cool side, and cook for 1 hour.

Unwrap and check tenderness

Carefully open one packet (watch for hot steam) and check ribs for tenderness: the meat should have pulled back from the bone ends ~1/4"–1/2" and an instant-read thermometer inserted between bones should read ~195°F–203°F for tender ribs. If not yet tender, re-wrap and continue to cook in 15–20 minute increments.

Make optional BBQ sauce

While ribs finish, combine ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire, Dijon mustard, smoked paprika, garlic powder, hot sauce, and black pepper in a small saucepan. Bring to a simmer, reduce heat and cook gently 6–8 minutes until slightly thickened. Keep warm.

Glaze and caramelize

Carefully remove foil and place slabs back on the grill over indirect heat. Brush both sides with prepared BBQ sauce (or use store-bought). Close lid and let sauce set and tack up 8–12 minutes. If you want extra caramelization, move slabs briefly over direct medium heat for 1–2 minutes per side, watching carefully to avoid burning.

Rest

Transfer ribs to a cutting board and let rest uncovered for 10–15 minutes to let juices settle; tent loosely with foil if desired.

Slice and finish

Cut between bones into individual portions using a sharp knife. Taste and finish with a light sprinkle of flaky salt and a grind of black pepper to taste. Arrange on a platter and serve with extra BBQ sauce on the side.

Discard used foil and soak grill grates to make cleaning easier. Save any leftover sauce refrigerated up to 5 days. If ribs are being prepped ahead, keep refrigerated and reheat gently on the grill wrapped in foil with a little apple juice, then re-glaze before serving.