Full Slab Recipe
Make Full Slab Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork and Dry Rub
Basting/Wrap Liquid
Finishing Sauce (optional)
Method
Prepare and Season
- 1
- 2
Pat dry and apply dry rub
Pat the ribs dry with paper towels. Mix kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, cumin and cayenne in a small bowl until evenly combined. Evenly coat both sides of the ribs with the rub, pressing it into the meat. Let the seasoned ribs rest at room temperature for 30 minutes or refrigerate, covered, for up to 4 hours to let the flavors penetrate.
Low-and-Slow Cooking (Oven or Smoker)
- 3
- 4
Place ribs and cook
Place the ribs bone-side down on a foil-lined baking sheet (oven) or directly on the smoker grates (smoker). If using an oven and you want some smoky flavor, include a small pan of soaked wood chips near the heat source. Cook for 2.5 to 3 hours (smoker) or 3 to 3.5 hours (oven) until the meat is tender and pulling back from the bone about 1/4 to 1/2 inch.
- 5
Baste and wrap (optional Texas crutch)
About 60 minutes before the end of cooking, combine apple juice, butter and honey; heat briefly so butter melts. Brush or spoon some of this mixture over the ribs. For extra tenderness, wrap ribs tightly in heavy-duty foil (baste inside with a couple tablespoons of the apple-juice mixture before sealing) and return to the oven or smoker for 45–60 minutes. Unwrap for the final 15–30 minutes to firm the bark.
Finish and Serve
- 6
Glaze (optional)
If using finishing sauce, stir together barbecue sauce, apple cider vinegar and hot sauce. During the last 10–15 minutes of cooking, brush a thin, even coat of sauce on both sides of the ribs and return to heat just long enough to set the glaze (5–10 minutes). Repeat for one more layer if desired.
- 7
Rest and slice
Remove the ribs from the oven or smoker and let rest, unwrapped, for 10 minutes so juices redistribute. Using a sharp chef's knife or heavy-duty carving knife, slice between the bones to separate into individual ribs or cut into portions.
- 8
Serve
Transfer ribs to a serving platter. Serve warm with extra sauce on the side. Leftovers keep refrigerated up to 3–4 days and can be reheated gently in a low oven or on a grill.