Half Slab Recipe

Prepare ribs

Preheat oven to 275°F (135°C) if finishing in oven, or prepare smoker/grill for indirect cooking at 225–250°F (107–121°C). Remove ribs from packaging and pat dry with paper towels. If membrane is still on the bone side, loosen an edge with a butter knife, grab with a paper towel, and peel it off.

Trim and salt

Trim any large excess fat or ragged bits. Lightly sprinkle 1 tablespoon kosher salt evenly over both sides and 1 teaspoon coarse black pepper. Let sit while you make the rub (5–10 minutes).

Make dry rub

In a small bowl combine 3 tablespoons brown sugar, 2 tablespoons paprika, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon mustard powder and 1 teaspoon cayenne pepper. Stir until uniform.

Apply binder and rub

Brush both sides of the ribs with 2 tablespoons yellow mustard (this acts as a binder and won’t flavor the ribs strongly). Press the dry rub evenly onto both sides so it adheres in a consistent layer. Allow to rest 15–30 minutes at room temperature or refrigerate up to overnight for deeper flavor.

Smoking or indirect grilling

Place the rib half bone-side down on the smoker or on the cooler side of the grill for indirect heat. Maintain temperature between 225–250°F (107–121°C). Cook for about 3 hours, checking every 30–45 minutes; spritz or mop the ribs with apple juice (use a spray bottle or brush) every 45 minutes to maintain moisture and build a good bark.

Oven method (if not using smoker/grill)

Place ribs on a wire rack set inside a rimmed baking sheet. Pour 1/2 cup apple juice into the pan (not over the ribs). Cover tightly with foil and bake at 275°F (135°C) for 2.5–3 hours until ribs are tender but not falling completely off the bone.

Check tenderness

After roughly 2.5–3 hours (smoker) or when foil is removed (oven), test for doneness: ribs should bend easily and the meat should pull back about 1/4–1/2 inch from the bone. If still firm, continue cooking and check every 20–30 minutes.

Glaze the ribs

During the last 15–20 minutes of cooking, brush both sides of the ribs with 1 cup barbecue sauce. If using a grill, move ribs to direct heat for 2–3 minutes per side to caramelize the sauce, watching carefully to avoid burning. For oven finishing, return ribs uncovered for 10–15 minutes to allow the sauce to set.

Butter finish

When ribs are glazed and caramelized, remove from heat and immediately brush with 2 tablespoons melted unsalted butter to add shine and richness.

Rest and garnish

Let the ribs rest for 10 minutes loosely tented with foil to redistribute juices. Sprinkle 1 tablespoon chopped fresh parsley over the ribs for color, then slice between bones into individual portions.