Full Slab Recipe

Prepare ribs

Remove ribs from refrigerator and pat dry with paper towels. Using a small offset spatula or your fingers, loosen and remove the membrane from the bone side of the rack — grab an edge with a paper towel and pull steadily until the membrane comes off.

Trim and oil

Trim any excess fat or loose bits so the slab sits flat. Brush both sides lightly with the neutral oil to help the rub adhere.

Make rub

In a small bowl combine kosher salt, coarse black pepper, smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, and dry mustard (if using). Mix until uniform.

Generously apply the rub to both sides of the ribs, pressing it into the meat. Let the ribs sit at room temperature for 20–30 minutes while you preheat the grill or oven (this will help the rub adhere and take the chill off).

Cook low and slow (oven method)

Preheat oven to 275°F (135°C). Place the ribs bone-side down on a rimmed baking sheet lined with foil or in a roasting pan. Tent the ribs loosely with foil. Bake for 2.5–3 hours, or until the meat is tender and has pulled back about 1/4–1/2 inch from the bone and a probe inserted between bones meets little resistance.

Cook low and slow (grill / smoker method)

Preheat smoker or grill for indirect cooking at 225–250°F (107–121°C). If using a grill, set coals or burners to one side and place a drip pan under the cooking zone. Add a small amount of wood chips (hickory, apple, or pecan) for smoke if desired. Place ribs bone-side down on the cool side, cover, and smoke for 3–4 hours until tender.

Make spritz

Combine apple juice (or cider) and apple cider vinegar in a spray bottle or small bowl. Use this to spritz the ribs every 30–45 minutes during cooking to keep them moist (especially when grilling/smoking). If using the oven method, spritz once halfway through the cook.

Make finishing sauce

Mix the BBQ sauce with honey or corn syrup until smooth. Taste and adjust sweetness or tang, adding a teaspoon more vinegar for brightness if desired.

Last 20 minutes of cooking: Remove foil tent (if oven) or open grill. Brush a thin layer of finishing sauce on the meat side of the ribs, then continue cooking uncovered until the sauce sets and becomes slightly tacky, basting once more 10 minutes later. Avoid heavy application early — it can burn or become gloopy.

Once ribs are done, let them rest for 10 minutes tented loosely with foil before slicing between the bones into individual ribs or serving as a halved/full slab.

Coleslaw (if chosen)

If using prepped coleslaw, toss to refresh the dressing. If making from scratch, combine 4 cups shredded cabbage/carrot mix with 1/2 cup mayonnaise, 1–2 tbs apple cider vinegar, 1 tbs sugar, salt and pepper to taste. Chill until service time.

Baked beans (if chosen)

Warm 2 cups prepared baked beans in a saucepan over medium-low heat, stirring occasionally until simmering, about 6–8 minutes. Add a splash of molasses or brown sugar for extra depth if desired.

Garlic mashed potatoes (if chosen)

If making fresh, boil peeled and chopped potatoes in salted water until tender, drain and mash with butter, warm milk or cream, roasted garlic (1–2 cloves) or garlic powder, salt and pepper to taste. Keep warm until serving.

Cornbread (if chosen)

Warm pre-baked cornbread pieces briefly in a 350°F (175°C) oven for 8–10 minutes or in a microwave for 30–60 seconds to serve warm alongside ribs.

Portion two sides per person alongside the full slab or as the menu indicates — typically a full slab serves 3–4 people depending on appetite. Serve ribs with extra sauce on the side.