#3 Rib Special Recipe

Trim and prepare ribs

Remove membrane from the bone side of each half slab if still attached: slide a knife under the membrane at one end, lift and grab with a paper towel, and pull it off. Trim any excess fat or ragged edges so slabs are even.

Apply binder and dry rub

Preheat oven or smoker: if smoking, set smoker to 225°F (107°C); if using oven, preheat to 275°F (135°C). Pat ribs dry with paper towel. Lightly coat both sides of each slab with yellow mustard (this acts as a binder and will not add a strong mustard flavor). In a bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne. Sprinkle the rub evenly over both sides of all three slabs, pressing gently so it adheres. Let rest while heat stabilizes (30–60 minutes) or refrigerate uncovered for up to 4 hours for a pellicle.

Cook low and slow

If smoking: place ribs bone side down on the smoker grates at 225°F. If oven: place ribs on a wire rack set in a rimmed baking sheet, bone side down, and put in oven at 275°F. Prepare a spritz: mix apple cider vinegar and water in a spray bottle. After the first 1.5–2 hours, begin spritzing the ribs lightly every 30–45 minutes to keep surface moist and help bark formation, for the next 1–2 hours. Total cook time will be approximately 3.5–4.5 hours depending on slab thickness. Target an internal temperature around 195–203°F (90–95°C) or when the meat pulls back from the bone about 1/4–1/2 inch and a probe meets gentle resistance.

Wrap (optional) and finish

If you want a tender, fall-off-the-bone result, wrap each slab in foil for the final 45–60 minutes with a tablespoon of apple juice or a splash of the spritz inside the foil to create steam. Return to heat until desired tenderness. If you prefer a firmer bark, skip the foil and continue unwrapped until done.

Sauce and rest

During the last 10–15 minutes of cooking, brush a light coat of the prepared BBQ sauce on both sides of each slab and return to heat to set the glaze. Remove slabs and let rest, tented lightly with foil, for 10–15 minutes before slicing between the bones into portions.

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce, smoked paprika, salt, and black pepper in a small saucepan. Bring to a low simmer over medium-low heat, stirring occasionally. Simmer gently for 8–12 minutes until slightly thickened. Taste and adjust sweetness, acidity or heat as desired. Keep warm for brushing on the ribs during the last 10–15 minutes of cook time and reserve some for serving.

If using store-bought prepared sides (baked beans, coleslaw, potato salad) transfer to serving containers (three pints each). Warm baked beans gently on the stovetop over low heat until heated through (about 8–10 minutes) and keep covered. Keep cold sides (coleslaw, potato salad) refrigerated until just before serving. Stir and taste; adjust seasoning if needed.

Warm rolls in a 350°F (175°C) oven for 6–8 minutes wrapped in foil, or microwave covered for 20–30 seconds until warm. Brush lightly with melted butter before serving.

Slice ribs into individual portions between bones. Arrange ribs on a large platter with warmed baked beans and the chilled pints of coleslaw (and potato salad if used). Place 6 buttered rolls on the side. Spoon extra BBQ sauce into a small bowl for passing and sprinkle chopped parsley over the platter if desired. This #3 Rib Special serves 4–5 people.