Full Slab Recipe
Make Full Slab Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ribs
Dry Rub
Mop
Sauce
Finishing & Serving
Method
Ribs
- 1
Prepare ribs
Remove ribs from packaging and pat dry with paper towels. Flip to the bone side and run your fingers under the membrane; loosen and remove the silver skin membrane by grabbing an edge with a paper towel and pulling it off. Trim any large pockets of excess fat or ragged edges so the slab sits flat. Leave the bones intact.
- 2
Binder
Lightly coat the meat side of the slab with yellow mustard (2 tbs) and rub a thin layer of vegetable oil (1 tbs) on both sides — this helps the dry rub adhere and will not affect flavor significantly.
- 3
Smoker setup
Preheat your smoker to a steady 225°F (107°C). Add 3–4 hickory or apple wood chunks (4 pieces) to generate a steady, mild smoke. Maintain 225°F throughout the cook.
Dry Rub
- 4
Make the rub
In a medium bowl combine: 0.5 cups light brown sugar, 2 tbs sweet paprika, 1 tbs smoked paprika, 2 tsp kosher salt, 1 tsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp ground cumin, 0.5 tsp ground mustard and 0.25 tsp cayenne pepper. Whisk until evenly blended.
- 5
Apply rub
Generously sprinkle the dry rub onto the mustard-coated slab and press the rub into the meat on both sides, covering completely. Let the seasoned slab sit at room temperature for 20–30 minutes while the smoker stabilizes, or refrigerate (covered) for up to 2 hours for deeper flavor absorption.
Mop
- 6
Make the mop
Combine 1 cup apple cider vinegar, 1 cup apple juice, 2 tbs Worcestershire sauce, 0.5 cup water, 1 tbs honey, and 0.5 tsp kosher salt in a jar or bowl. Stir until honey and salt dissolve. Reserve about 0.5 cup of this mop mixture to use later when wrapping the ribs.
- 7
Smoke and mop schedule
Place the ribs bone-side down in the smoker. Smoke unwrapped for approximately 3 hours at 225°F. Using a mop or spray bottle, lightly apply the mop mixture every 45–60 minutes during this first 3-hour period to keep the surface moist and enhance flavor. Do not over-saturate; a light brushing or two per interval is sufficient.
Sauce
- 8
Make the sauce
While ribs smoke, combine 1 cup ketchup, 2 tbs light brown sugar, 2 tbs apple cider vinegar, 1 tbs molasses, 1 tbs Worcestershire sauce, 1 tsp hot sauce (optional), and 0.5 tsp smoked paprika in a small saucepan. Bring to a simmer over medium-low heat, then reduce heat and simmer gently for 8–12 minutes until slightly thickened. Remove from heat and keep warm or store at room temperature until needed.
- 9
Wrap (Texas crutch)
After the initial 3 hours, remove ribs and place meat-side down on a double layer of heavy-duty aluminum foil. Pour the reserved 0.5 cup mop mixture over the meat and sprinkle a light dusting (about 2 tbs) of brown sugar across the meat side. Tightly wrap the ribs into a sealed packet, locking juices in. Return wrapped ribs to the smoker and continue cooking for 2 hours at 225°F.
- 10
Glaze and finish
After 2 hours wrapped, carefully remove ribs from foil and place back bone-side down in the smoker. Brush both sides with the prepared sauce and continue cooking unwrapped for 45–60 minutes. During this final hour, baste with additional sauce every 15 minutes to build a glossy glaze and allow a slight bark to form. Target final tenderness — ribs should have meat that yields and a slight pull back from the bone (probe or bend test).
Finishing & Serving
- 11
- 12
Garnish and serve
Sprinkle chopped fresh parsley (1 tbs) over the sliced ribs and serve with lemon (1 each — cut into wedges) on the side for a bright contrast. Provide extra sauce for dipping on the plate. Serve hot.
