Quarter Slab Recipe

Prep the ribs

Remove the ribs from the refrigerator 30–60 minutes before cooking so they come closer to room temperature. Using a sharp knife or paper towel, remove the membrane from the bone side of the ribs: slip the knife under the membrane at one end, pull up to loosen, then grab and peel it off. Trim any loose fat or ragged edges.

Make the rub and bind

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Stir to blend. Spread a thin layer of yellow mustard over both sides of the ribs to act as a binder, then evenly rub the dry spice mixture onto both sides so ribs are well coated.

Preheat smoker or grill

Prepare your smoker or indirect grill for low-and-slow cooking at 225°F (107°C). If using charcoal, bank coals to one side; if using a gas grill, set up for indirect heat. Add soaked (if using chips) or dry wood chunks/chips (hickory, apple or cherry) to the fire or smoker box to produce smoke.

Place ribs on the smoker

Place the rubbed quarter slab bone-side down on the grates in the coolest part of the smoker (indirect heat). Insert a probe thermometer into the meatiest part without touching bone. Close lid and maintain smoker temperature at 225°F (107°C).

Smoke and spritz

Smoke ribs for about 2–2.5 hours, maintaining consistent temperature and adding wood as needed. Every 30–45 minutes after the first hour, spritz the ribs with apple juice (or apple juice mixed with apple cider vinegar) using a spray bottle. This keeps the surface moist and helps form a good bark.

Wrap (optional)

At an internal temperature of about 165–170°F (74–77°C) or when the bark is well-developed (typically 2.5–3 hours), you can wrap the ribs in foil or butcher paper with a splash (2–4 tbs) of apple juice to speed cooking and keep them moist. Return to smoker and continue until the ribs reach 195–203°F (90–95°C) or until meat is tender and pulls back from the bone about 1/4–1/2 inch. If you prefer unwrapped ribs with a firmer bark, skip this step and continue smoking until tender (may take slightly longer).

Unwrap and glaze (if using sauce)

If wrapped, carefully unwrap the ribs and return to the smoker for 10–20 minutes to tighten the bark. If you like sauced ribs, brush a thin layer of barbecue sauce on both sides during the last 10–15 minutes of cooking, then let the sauce set for a few minutes on the heat.

Rest and finish

Remove ribs from the smoker and let rest for 10 minutes loosely tented with foil. Resting allows juices to redistribute. Slice between the bones into individual ribs or serve the quarter slab whole.

If desired, brush additional warm barbecue sauce on the sliced ribs and garnish with chopped parsley. Serve with lemon wedges on the side and your preferred sides (coleslaw, baked beans, cornbread).