16 Half Slabs Of Ribs Recipe

Prep the ribs

Remove ribs from packaging and pat dry with paper towels. If the membrane (silvery skin) remains on the bone side, slide a butter knife under the membrane at one end, loosen and grab with paper towel, then pull to remove. Trim any excess fat.

Apply oil and rub

Lightly coat each half slab with vegetable oil to help the rub adhere (about 1/2 cup total for all ribs). In a bowl, combine kosher salt, brown sugar, paprika, black pepper, garlic powder, onion powder, chili powder and mustard powder. Sprinkle the rub liberally over both sides of each half slab, pressing the rub into the meat so it adheres. Reserve any leftover rub for seasoning later.

Choose and prepare two liquids

Select any two liquids from the Cooking Liquid section (example: apple cider and beef stock). Combine the two chosen liquids in a large container or pot so you have 2 1/2 quarts of each side available for basting/mopping and to maintain humidity during cooking. Add 1/2 cup white vinegar and 1/2 cup Worcestershire sauce to the mop mixture for balance if desired. Keep the mop warm during the cook (in a covered pot on low or in a thermos).

Set up for indirect cooking

Preheat smoker or gas/charcoal grill for indirect cooking to maintain 225-250°F (107-121°C). If using an oven, preheat to 275°F (135°C) and arrange a shallow roasting pan with about 1 cup of chosen liquid and a rack above it to create moisture. Place a drip pan in the smoker/grill or oven and add 1–2 cups of your selected liquid to maintain humidity.

Smoke/slow roast the ribs (first stage)

Place ribs bone-side down on the grill grates or in the oven on racks, arranging in batches if needed so air flows evenly. Maintain 225-250°F in a smoker (or 275°F in oven) and cook for approximately 3 hours. Every 30–45 minutes, open and baste (mop) the ribs lightly with the warm cooking liquid using a brush or mop. Keep vents open enough for smoke flow but steady temperature.

Wrap (optional) and continue cooking (second stage)

After 3 hours, if you prefer fall-off-the-bone tenderness, wrap ribs individually or in pairs tightly in heavy-duty aluminum foil with a couple of tablespoons of your mop liquid placed on the meat side before sealing. Return to the smoker/oven for another 1 to 1.5 hours until tender (internal temperature of 195–203°F is typical for very tender ribs). For firmer, bite-through ribs, skip the foil and continue cooking 30–60 minutes more unwrapped.

Make the sauce

Combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, hot sauce (if using) and black pepper in a medium saucepan. Whisk to combine and bring to a gentle simmer over medium heat. Reduce heat to low and simmer, stirring occasionally, for 10–15 minutes until slightly thickened. Taste and adjust sweetness or acidity as needed. Keep warm.

Finish ribs with sauce

In the last 15–20 minutes of cooking (or after unwrapping if foiled), brush a generous coat of the barbecue sauce over the top of the ribs. If you like a sticky, glazed finish, repeat brushing every 5–7 minutes for 2–3 coats, allowing sauce to set between coats. Optionally melt butter into some warmed sauce (1/4 cup butter) and brush for a glossy finish.

Rest

Remove ribs from heat and let rest, unwrapped, for 10–15 minutes to allow juices to redistribute. If foiled, open carefully to avoid steam burns.

Slice and serve

Cut each half slab between bones into individual ribs or serve as half slabs. Garnish with chopped parsley and serve with lemon wedges and extra barbecue sauce on the side. This quantity serves 14–16 people (one half slab per person).