Full Slab (12 Bones) Recipe
Make Full Slab (12 Bones) Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Ribs — main
Dry Rub
Basting / Finish
Optional serving
Method
Pork Ribs — main
Prepare ribs
Remove ribs from packaging and pat dry with paper towels. If membrane is still attached to the bone side, slide a thin offset spatula or your fingers under the silver skin at one end and peel it off; trim any excess fat or ragged edges. Leave ribs whole (one full slab).
Bring to room temperature
Let the prepared slab sit at room temperature for 20–30 minutes while you make the rub and preheat the oven or smoker. This helps even cooking.
Dry Rub
Make the rub
In a medium bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dried oregano, and cayenne. Mix thoroughly until evenly blended.
Apply the rub
Sprinkle the rub evenly over both sides of the ribs, pressing it into the meat with your hands so it adheres. Use the full amount of rub. Place ribs on a rimmed baking sheet bone-side down and let rest for 10–15 minutes so the rub adheres; for stronger flavor, refrigerate uncovered for up to 4 hours (bring back to room temp before cooking).
Cooking (Low and Slow Oven or Smoker)
Oven method: low-and-slow (recommended if no smoker)
Preheat oven to 275°F (135°C). Place a wire rack in the rimmed baking sheet and put the rib slab bone-side down on the rack. Pour 1/2 cup water mixed with 1 tablespoon apple cider vinegar into the pan (not over the rub) to create steam and keep ribs moist. Cover tightly with heavy-duty foil, sealing edges. Roast for 2 1/2 to 3 hours, until meat is tender and has pulled back about 1/4–1/2 inch from the bone tips and a small knife inserts with little resistance.
Smoker/grill method
Preheat smoker or indirect grill to 225–250°F (107–121°C) with wood of choice (hickory, apple, or cherry) for smoke flavor. Place ribs bone-side down on the grate. Smoke for about 4–5 hours until meat is tender and has good smoke ring. After 2–3 hours you may wrap in foil with 1/4 cup apple cider vinegar and 1/4 cup water (the 3-2-1 or 2-2-1 style) to speed tenderness, then return to smoke and finish unwrapped to set the bark.
Basting / Finish
Sauce and glaze
Approximately 20–30 minutes before ribs are done, melt 2 tablespoons butter with 1/2 cup barbecue sauce in a small saucepan over low heat. Add a splash of the pan cooking liquid (or 1 tablespoon apple cider vinegar + 1 tablespoon water) to thin if needed. Brush the glaze over the top of the ribs, return to oven or grill uncovered and continue cooking for 15–30 minutes, basting once more halfway through, until sauce is tacky and slightly caramelized.
Rest and slice
Remove ribs from oven/grill and transfer to a cutting board. Tent loosely with foil and rest for 10 minutes. Using a sharp knife, cut between bones into individual ribs or in groups per serving. Spoon any juices from the tray back over ribs or serve alongside.