Full Slab Recipe
Make Full Slab Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Ribs
Wet Mop & Finish
Optional Finishing & Serving
Method
Pork Ribs
Prep ribs
If present, remove the membrane from the bone side of the ribs: slide a knife under the membrane at one end, lift and peel it off using a paper towel for grip. Trim any excess fat. Rinse briefly and pat dry with paper towels.
Make dry rub
In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Mix thoroughly so the sugar is evenly distributed.
Generously apply the dry rub all over both sides of the ribs, working it into the meat and along the bone ends. Let the ribs rest at room temperature for 30 minutes to absorb the rub, or refrigerate uncovered for 2–4 hours for deeper flavor. If refrigerating, bring back to room temperature for 30 minutes before cooking.
Wet Mop & Finish
Prepare mop
In a bowl or measuring cup, whisk together apple cider vinegar, apple juice, olive oil, and honey until combined. Reserve the barbecue sauce separately for finishing.
Cook low and slow (oven or smoker)
Oven method: Preheat oven to 275°F (135°C). Place ribs bone-side down on a foil-lined baking sheet or in a roasting pan. Tent tightly with foil. Cook until ribs are tender, about 2.5–3 hours for baby backs or 3–3.5 hours for spare ribs. Smoker method: Preheat smoker to 225–250°F (105–120°C) using hardwood (hickory, apple, or oak). Place ribs bone-side down on the grate and smoke for 3 hours, mopping every 45–60 minutes with the apple cider/apple juice mixture to maintain moisture and add tang.
Check doneness by probing between bones with a skewer; meat should feel tender and the bone ends may be exposed slightly. Internal temperature will typically be 190–205°F for properly rendered ribs.
Finish with sauce
During the last 20–30 minutes of cooking, brush both sides of the ribs with barbecue sauce. If using the oven, remove foil for the final 20–30 minutes to allow sauce to set and edges to caramelize. If on the smoker, place ribs sauce-side up and continue smoking until sauce is tacky and slightly caramelized, about 20–30 minutes.