10 Half Slabs Of Ribs Recipe

Trim and prep

Remove membrane from the bone side of each half slab: slide a butter knife under the membrane at one end, lift and loosen, grab with a paper towel and pull it off. Trim any large excess fat or loose bits so ribs lay flat. Rinse briefly and pat dry with paper towels.

Apply binder

Lightly spread about 2 tablespoons of mustard per half slab over both sides; the mustard will act as a binder for the dry rub and will not impart a strong mustard flavor when cooked.

Make and apply dry rub

In a bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, and onion powder. Mix until even. Generously season both sides of each half slab with the rub, pressing so it adheres to the mustard. Use roughly 1 tablespoon of the dry rub mixture per half slab side (about 2 tablespoons per slab) so the total rub mixture is used across the 10 half slabs.

Preheat smoker or indirect grill

Prepare a smoker to maintain a steady 225°F (107°C). If using a charcoal or gas grill, set up for indirect cooking with a drip pan and place soaked wood chips or chunks on the coals or in a smoker box. Bring to temperature before adding ribs.

Initial smoke

Place ribs bone side down on the smoker grates with space between each half slab for smoke circulation. Smoke for 3 hours at 225°F without opening the smoker more than necessary. Do not baste yet.

Mop and monitor (optional)

If you like a slightly tangy outer layer, every hour after the first hour lightly mop the ribs with a mixture of 1 cup apple cider vinegar and 1 cup water using a spray bottle or mop. Keep smoker temperature steady.

Wrap (Texas crutch)

After 3 hours, wrap each half slab tightly in aluminum foil with a splash (about 2 tablespoons) of apple cider vinegar or a few tablespoons of one of your chosen sauces to add moisture. Return to smoker and continue to cook until the ribs reach an internal temperature of about 195–203°F (90–95°C) or until a tender probe test shows little resistance, usually another 1.5–2 hours.

Unwrap and sauce

Carefully remove ribs from foil and discard accumulated juices or reserve for serving. Place ribs back on the smoker or grill over indirect heat at 250°F (121°C) for 20–30 minutes to firm the bark. In the last 10 minutes brush both sides with the BBQ finishing sauce (the 1 pint), turning once so sauce sets and becomes tacky. Apply 2–3 light coats rather than one heavy coat to avoid burning.

Rest and slice

Remove ribs from the heat and let rest uncovered for 10–15 minutes. Slice between the bones to individual ribs or serve as half slabs whole. If serving 8–10 people, cut into portions so each guest receives 1 full slab or 2–3 ribs depending on appetite.

Serve with sauces

Serve each portion with the two chosen 1.5-quart sauces available on the side for dipping or pouring. Warm the sauces before serving if chilled.

This recipe yields 10 half slabs and serves 8–10. Total estimated active + passive time is about 6–7 hours depending on smoker consistency. Maintain steady smoker temps, use a probe thermometer for best results, and scale mop/wrap amounts proportionally if you alter slab count.