#3 - 1 Full Slab Of Ribs, 2 Pounds Of Any Meat Recipe

Prepare rib rub

In a small bowl combine 2 tbs kosher salt, 1 tbs black pepper, 2 tbs paprika, 2 tbs brown sugar, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp chili/cayenne (if using). Mix until even.

Prep the ribs: remove membrane from the bone side of the slab (slide a knife under the membrane at one end, loosen and pull off). Pat ribs dry with paper towels. Lightly brush both sides with 1 tbs olive oil.

Rub the spice mix evenly over both sides of the ribs, massaging so the rub adheres. Let sit at room temperature 30 minutes or refrigerate up to overnight for deeper flavor.

Cook the ribs (oven or smoker)

Oven method: Preheat oven to 275°F (135°C). Place ribs meat-side up on a foil-lined baking sheet or in a roasting pan. Add 1/4 cup apple cider vinegar and 1/2 cup water to the pan (not over the ribs) to keep humidity, then tightly tent ribs with foil. Bake 2.5–3 hours until meat is tender and pulls back from bones ~1/4–1/2 inch. Smoker/grill method: Preheat smoker to 225–250°F (107–121°C). Place ribs bone-side down and smoke 4–5 hours until tender, spritzing with apple cider vinegar diluted with water (1:2) every 45–60 minutes after the first 90 minutes.

Sauce finish: In the last 15–30 minutes of cooking, brush both sides with 1/2 cup barbecue sauce and return to heat (uncovered) to set the glaze. Let rest 10 minutes before slicing between bones into individual ribs or serving as a slab.

If using brisket or pork shoulder: trim excess fat leaving a thin cap. If using chicken thighs or sausage, pat dry. Preheat smoker/grill to 225–275°F (107–135°C) or preheat oven to 300°F (150°C) for quicker roast.

Make a simple rub: combine 1 tbs kosher salt, 1 tbs black pepper, 1 tbs paprika and 1 tsp garlic powder. Lightly coat the 2 lb meat with 1 tbs olive oil, rub the spice mix all over. If not smoking and you want smoky flavor, add 1/2 tsp liquid smoke to the oil before rubbing.

Cook depending on meat choice: - Brisket point: smoke/roast at 225–250°F until internal temp reaches 200–203°F (usually 4–6 hours for a small point). Wrap in foil (Texas Crutch) after stall if desired and continue to finish. Rest 30–60 minutes before slicing. - Pork shoulder: cook to 195–205°F for pull-apart tenderness (4–6 hours). Rest 20–30 minutes and pull/shred. - Chicken thighs: cook to internal temp 165°F (about 35–50 minutes at 350°F in oven or 45–70 minutes on indirect grill). - Sausage: grill or smoke until internal temp 160°F (pork) or appropriate for type (about 20–30 minutes).

If desired, toss finished meat with additional barbecue sauce (reserve some for serving) and keep warm until assembling sandwiches.

Toast buns: butter cut sides of 8 buns with 2 tbs butter. Heat a skillet or griddle over medium heat and toast buttered sides until golden brown, about 1–2 minutes per side. Alternatively, toast under broiler briefly, watching closely.

Assemble sandwiches: For rib-focused servings, slice ribs and place 2–3 rib pieces or a portion of sliced rib meat on each bun base. For the secondary meat, distribute the 2 lb of prepared meat across remaining buns so every guest gets a satisfying portion (roughly 1/4 lb meat per sandwich if you make 8 sandwiches). Add pickles (about 1–2 tbsp) and sliced onions to taste. Optionally top with 2 tbsp prepared coleslaw per sandwich for contrast and texture.

Serve additional barbecue sauce on the side and garnish with chopped parsley if using.

Prepare or purchase sides to equal 2 quarts combined. Examples: make 1 quart classic potato salad and 1 quart coleslaw; or 2 quarts macaroni & cheese. For quick mac & cheese: prepare boxed or homemade stovetop mac, finish with shredded cheese and a touch of butter and milk to reach creamy consistency. Keep sides chilled or warm as appropriate and transfer to serving bowls.

Garnish sides with chopped parsley or a sprinkle of paprika for presentation.