#1 - 2 Full Slabs Of Ribs Recipe

Prepare ribs

Remove membranes: flip each slab bone-side up. Slide a knife under the thin silver membrane at one end and loosen. Grab the membrane with a paper towel and pull it off in one piece. Trim any excess fat or loose bits.

Apply binder and rub

Pat ribs dry. Brush both sides lightly with the yellow mustard to help the rub adhere. In a small bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder, and optional chili powder. Evenly rub the mix over both sides of both slabs, pressing to adhere. Let sit at room temperature for 30 minutes or refrigerate up to overnight, uncovered, for deeper flavor and a drier surface (bring to room temp 30 minutes before cooking).

Preheat grill or oven (low-and-slow method)

If using a smoker/grill: set up for indirect cooking at 225°F (107°C) using wood chips or chunks (apple or hickory recommended). If using oven: preheat to 275°F (135°C) and place a rack in a roasting pan.

Cook low and slow

Place ribs bone-side down over indirect heat (or on rack in oven). Cook for about 2.5 to 3 hours at 225–275°F, maintaining steady temperature. Every 30–45 minutes spritz the top with a mixture of apple cider vinegar and apple juice to maintain moisture and build a glossy bark. Do not open more than necessary.

Wrap (Texas crutch) for tenderness

When the ribs reach an internal temperature around 165–175°F and the bark is nicely colored (usually after ~2–3 hours), place each slab on a double layer of heavy-duty aluminum foil. Add a splash (about 2 tbs) of apple juice to each packet, seal tightly, and return to heat. Continue cooking for 45–60 minutes until ribs are very tender (probe with a toothpick; it should slide between bones with little resistance).

Finish with sauce

Carefully unwrap the ribs and return them unwrapped to indirect heat or under the oven broiler (watch closely) for 5–10 minutes. Brush both sides with barbecue sauce and heat until sauce sets and becomes slightly caramelized (about 3–5 minutes per side on grill, less under broiler).

Rest and slice

Remove ribs and let rest for 10 minutes. Slice between bones into individual portions. Garnish with chopped parsley if desired.

Make creamy coleslaw

In a large bowl combine shredded cabbage (3 cups) and grated carrot (1 cup). In a smaller bowl whisk together 1/2 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over cabbage and carrot and toss until evenly coated. Chill for at least 30 minutes to let flavors meld. This yields roughly 1 to 1.25 quarts.

Prepare baked beans

Pour the 28 oz canned baked beans into a medium saucepan over medium-low heat. Stir in 1 tbs yellow mustard, 2 tbs brown sugar and 1 tsp smoked paprika. Heat gently, stirring occasionally, until simmering and warmed through, about 8–12 minutes. Keep warm until serving. This yields about 1 quart.

Arrange sliced ribs on a large serving platter with bowls of coleslaw and baked beans. Offer extra barbecue sauce on the side and lemon wedges if desired. Sprinkle chopped parsley over ribs for color. Serve hot. Leftover ribs can be refrigerated for up to 4 days.