Six Slabs Of Ribs Recipe
Make Six Slabs Of Ribs Recipe in just 8h . 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 (Smoking Liquid)
Finishing Glaze
Smoking Fuel & Wood
Method
Ribs
- 1
Trim & Remove Membrane
Working on a large cutting board, flip each slab bone-side up. Use a knife to loosen an edge of the silver skin (membrane) at one corner, then grab it with a paper towel and pull it off the rack in one piece. Trim any excess fat or ragged edges so slabs sit evenly.
- 2
- 3
Pre-measure Tools
Lay out 6 heavy-duty aluminum foil sheets (one per slab) and position your tongs, spray bottle and instant-read thermometer within reach. Pre-fill your spray bottle with the mop mixture (see Mop section) for use during smoking.
Dry Rub
- 4
Mix the Rub
In a large bowl combine packed brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, mustard powder and cayenne. Whisk until evenly distributed and there are no lumps from the brown sugar.
- 5
Apply the Rub
Generously apply the dry rub to both sides of each mustard-coated rack. Press the rub into the meat so it adheres. Let the rubbed racks rest uncovered at room temperature for 30 minutes, or refrigerate uncovered for up to 4 hours (or overnight for deeper flavor). If refrigerated, let come near room temperature 30–60 minutes before placing on the smoker.
Smoking Fuel & Wood
- 6
Prepare Smoker / Grill
Set up your smoker or charcoal grill for indirect low-and-slow cooking. Light 3–4 lbs of charcoal (or enough to maintain 225–250°F). Place coals to one side for indirect heat or in the smoker's firebox. Add 2–3 wood chunks directly on hot coals at start and plan to add another chunk every 60–90 minutes for steady smoke. Place a water pan in the smoker/grill to stabilize temperature and add humidity.
- 7
Stabilize Temperature
Aim for a steady smoking temperature of 225–250°F (107–121°C). Use vents and fuel adjustments to hold temperature. Allow the smoker to settle for 10–15 minutes so smoke is thin and bluish (not billowing white).
Mop (Smoking Liquid)
- 8
Make the Mop
In a saucepan combine apple cider vinegar, apple juice, Worcestershire, water, brown sugar, kosher salt and black pepper. Heat gently just to dissolve the sugar and salt, then cool. Pour into the spray bottle. Reserve a small amount (about 1/2 cup) of the apple juice/apple cider mixture for use when wrapping (see Wrap step).
- 9
Use During Smoking
During the first stage of smoking (see Smoke Phase 1) open the smoker briefly every 45–60 minutes and lightly mist the meat with the mop — not drenched, just a light spritz to keep surfaces moist and to encourage bark formation. Avoid opening more frequently than necessary so temperature stays stable.
Smoking (Phase 1)
- 10
Place Ribs on Smoker
When smoker is steady at 225–250°F, place the racks bone-side down on the grate away from direct heat so the racks receive indirect heat and smoke. Close the lid and start a timer. Maintain temperature and add a wood chunk every 60–90 minutes to sustain smoke.
- 11
Smoke Until Color Develops
Smoke the racks for 3 to 3.5 hours. During this time, mist with the prepared mop every 45–60 minutes. Watch for a deep mahogany color and a pronounced bark forming at the edges. The goal is good smoke flavor and color before wrapping.
Wrap (Texas Crutch)
- 12
Prepare to Wrap
When the racks have a rich color and the meat has pulled back slightly from the bone ends (about 3–3.5 hours), prepare each rack for wrapping: place each slab on a sheet of aluminum foil (shiny side in), big enough to seal. Sprinkle the reserved 1/2 cup apple juice mixture across the meat surface (about 2–3 tbsp per slab) to add moisture inside the foil.
- 13
Wrap Tightly
Wrap each rack tightly in foil to create a steam pocket. Seal edges well so the juices stay inside. Return wrapped racks to the smoker, bone side up or down (either is fine). Increase smoker temp slightly if needed to maintain 225–250°F. This step speeds tenderness by braising inside the foil.
- 14
Cook Wrapped
Continue cooking wrapped racks for 1.5 to 2 hours. Check internal temperature with the instant-read thermometer through the foil seam after 1.5 hours; target an internal temp of 195–203°F for very tender ribs. Alternatively, a probe should slide between bones with little resistance (bend test).
Finishing Glaze
- 15
Unwrap & Prepare Glaze
Carefully remove each rack from the foil (watch for hot steam) and place them back on the smoker grate. In a small saucepan warm the BBQ sauce, honey, apple cider vinegar and butter until combined and slightly reduced, then remove from heat. This is your finishing glaze.
- 16
Glaze & Caramelize
Brush a generous layer of glaze on both sides of each rack. Increase smoker temperature to 275–300°F or move racks over a hotter indirect area for 15–30 minutes to set the glaze — brush another thin coat halfway through this finishing period. Watch carefully so sugars in the glaze do not burn; you want a tacky, glossy finish.
Rest & Serve
- 17
Rest
Remove glazed ribs from the smoker and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes so juices redistribute.
- 18
