Half Slab Recipe
Make Half Slab Recipe in just 5h . 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
Cooking & Smoking
Finishing & Serving
Method
Ribs
- 1
- 2
Dry Rub
- 3
Mix Rub
In a bowl combine the light brown sugar (0.333 cups), smoked paprika (2 tbs), kosher salt (1.5 tsp), black pepper (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), chili powder (1 tbs), cayenne (0.25 tsp) and dry mustard powder (0.5 tsp). Stir thoroughly until uniform.
- 4
Apply Rub
Sprinkle the rub evenly over both sides of the mustard-coated ribs, pressing lightly so it adheres. Reserve about 1 tablespoon of this rub (set aside) to use in the mop. Let the rubbed ribs sit at room temperature for 20–30 minutes, or refrigerate uncovered for up to overnight for deeper flavor (bring back to room temp before smoking).
Mop & Sauce
- 5
Make Mop Liquid
In a jar or bowl combine apple cider vinegar (0.5 cups), apple juice (0.5 cups), water (0.25 cups), Worcestershire sauce (1 tbs) and the reserved dry rub (1 tbs). Stir or shake until the rub is mostly dissolved. Keep the mop in a bottle or small container for basting during smoking.
- 6
Make BBQ Sauce
In a small saucepan combine ketchup (1 cup), apple cider vinegar (0.25 cups), light brown sugar (2 tbs), molasses (1 tbs), Worcestershire sauce (1 tbs), hot sauce (1 tsp), smoked paprika (0.5 tsp) and salt (0.5 tsp). Bring to a simmer over medium heat, then reduce heat to low and simmer gently, stirring occasionally, for 8–12 minutes until slightly thickened. Taste and adjust for salt or tang. Remove from heat and reserve 1/4 cup for serving; use the rest for glazing in the final stage.
Cooking & Smoking
- 7
Preheat Smoker
Preheat your smoker to a steady 225°F (about 107°C). If using a charcoal/gas grill, set up for indirect heat and add a smoker box or foil pouch of soaked wood chips (2 cups soaked) placed over the heat source to generate smoke.
- 8
Smoke Unwrapped (Phase 1)
Place the ribs bone-side down on the smoker rack. Smoke at 225°F for approximately 2 hours. Every 30–45 minutes, open the smoker briefly and baste the meat lightly with the mop liquid using a mop brush or spray bottle (do not soak). Maintain consistent temperature and replenish wood chips as needed to keep mild, steady smoke.
- 9
Wrap (Texas Crutch)
After ~2 hours (or when the ribs have good color and a pronounced smoke ring), lay out a sheet of aluminum foil. Place the ribs bone-side down on the foil, add the unsalted butter (1 tbs) and honey (1 tbs) on top of the meat, and add 1–2 tablespoons of the mop or a splash of apple juice to create steam inside the packet. Wrap tightly to seal and return to the smoker.
- 10
Cook Wrapped (Phase 2)
Continue cooking wrapped at 225°F for 1.25–1.75 hours, until the meat is tender and a probe slides between the bones with gentle resistance (internal meat temperature commonly reaches 195–205°F for fall-off-the-bone ribs). Check at 1 hour 15 minutes; total wrapped time will vary by slab size and smoker consistency.
- 11
Unwrap & Sauce
Carefully open the foil and drain excess juices (reserve juices for gravy or dipping if desired). Brush the ribs with the prepared BBQ sauce from the saucepan (leave 1/4 cup reserved for serving). Return the unwrapped ribs to the smoker for 15–30 minutes to set the glaze and build a tacky finish. Watch closely so the sugars in the sauce do not burn.
- 12
Rest
Remove the ribs from the smoker and let rest unwrapped for 10–15 minutes to let juices redistribute before cutting.
Finishing & Serving
- 13
Slice & Serve
Slice the half slab between the bones to individual ribs. Serve with the reserved BBQ sauce (0.25 cup) on the side for dipping or additional brushing. Optionally sprinkle chopped fresh parsley (1 tbs) over the sliced ribs for color. Plate and serve warm.
