#5 - 2 Full Slabs Of Ribs, 1 Pound Of Any Meat Recipe

Preheat and prepare ribs

Preheat smoker or oven to 225°F (107°C). If using a grill, set up for indirect heat at the same temperature. Remove membrane from the bone side of each slab: slide a knife under the membrane at one corner, loosen, then grab with a paper towel and pull it off.

Apply binder and rub

Brush both slabs lightly with yellow mustard to act as a binder (this won’t taste like mustard after cooking). In a bowl, combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin, and chili powder. Rub the spice mix evenly over both slabs, covering both meat and edges. Let rest 15-30 minutes at room temperature or refrigerate up to overnight for deeper flavor.

Smoke or bake the ribs

Place ribs bone-side down on the smoker grate or on a rack in a foil tray in the oven. Maintain 225°F (107°C). If smoking, add wood chips (hickory, apple, or cherry) for smoke flavor. Every 45 minutes to 1 hour, spritz the ribs with apple cider vinegar to keep meat moist. Cook for about 4 to 5 hours total, or until the meat pulls back from the bones about 1/4–1/2 inch and an internal temperature of about 195°F–203°F is reached for fall-off-the-bone ribs (use a thermometer).

Wrap (optional Texas crutch)

At around 3 hours or when the ribs reach about 160°F and have developed a nice bark, you may wrap them tightly in foil with a tablespoon of apple cider vinegar and a pat of butter to speed tenderness. Return to heat for 1 hour, then unwrap and place back on the smoker or under the broiler for 10–15 minutes to firm the bark.

Sauce and rest

In the last 15 minutes of cooking, brush your chosen bbq sauce on the ribs to set a glaze. Remove the ribs and tent loosely with foil. Rest 10–15 minutes before slicing between the bones.

If the additional 1 lb of meat is already cooked (pulled pork, smoked brisket, smoked chicken, or cooked sausage), reheat gently: place in a covered pan with a splash of water or stock and warm in a 325°F (163°C) oven for 10–15 minutes or on low on the stovetop until 140°F internal. If raw, season with 1 tsp kosher salt and 1 tsp black pepper and cook according to cut: pan-sear chicken/smaller cuts until 165°F, roast brisket or pork to appropriate temps or smoke as desired. Slice or shred the meat and toss with a little bbq sauce if desired.

Split and butter the 4 buns lightly. Toast cut-side down in a hot skillet or on the grill for 1–2 minutes until golden.

Slice the rested ribs between the bones to create portions. For each bun, place a generous portion of rib meat (or a combination of rib meat and the additional 1 lb meat) on the bottom bun. Add a spoonful of coleslaw and pickles if using. Spoon extra bbq sauce over the meat, cap with the top bun and serve immediately.

Prepare or purchase the two quarts of sides in advance. If making potato salad and baked beans: potato salad can be prepared up to a day ahead and chilled. Baked beans can be warmed on the stovetop until simmering before serving. Keep each side about 1 quart so total equals 2 quarts. Transfer to serving bowls and keep warm or chilled as appropriate.

Transfer sliced ribs to a large platter. Sprinkle chopped parsley over the sides for color. Serve the toasted buns, sliced ribs, additional meat, and sides family-style. Provide extra bbq sauce on the side. This amount feeds about 4–6 people; allow each person 2–3 rib portions plus some of the additional meat and sides.