24 Half Slabs Of Ribs Recipe

Trim each half slab of excess fat and remove the membrane from the bone side: slide a thin spatula under the membrane, lift, grab with a paper towel and pull away.

Prepare a basic brine: in a large container combine 2 gallons water, 1 cup kosher salt, 1 cup brown sugar, 2 tbs whole peppercorns, 6 bay leaves and 8 crushed garlic cloves. Stir until salt and sugar dissolve.

Submerge ribs in the brine in batches if necessary, cover and refrigerate for 4 hours (maximum 8 hours). For 24 half slabs you may need multiple containers or brine twice.

After brining, remove ribs, rinse briefly under cold water, and place in a tray on a rack. Cover and refrigerate uncovered for 1–2 hours to dry the surface (this helps rub adhesion). If short on time, pat dry with paper towels.

Make rub blends

Combine rub ingredients into two separate large bowls to yield roughly 1 gallon of each blend. For a spicy rub: mix 2 cups paprika, 2 cups brown sugar, 1 cup granulated garlic, 1 cup onion powder, 0.5 cup ground cumin, 0.25 cup ground coriander, 0.5 cup cayenne and 0.25 cup chipotle powder, plus 0.5 cup sea salt. For a sweet rub: combine 2 cups brown sugar, 2 cups paprika, 1 cup granulated garlic, 1 cup onion powder, 0.25 cup ground mustard and 0.5 cup sea salt. Adjust quantities by weight/volume to reach 1 gallon per blend; these combined base measures will scale—mix thoroughly and store in large airtight tubs until use.

Divide the 24 half slabs into two groups of 12. Generously apply 1 gallon (bulk quantity) of chosen rubs to each group: pat ribs dry, coat both meat and bone sides with a thin layer of yellow mustard (optional binder), then apply the rub, pressing to adhere. Ensure full coverage and shake off any excessive loose rub.

Let rubbed ribs rest at room temperature for 30–45 minutes to allow rub to bind. Alternatively refrigerate up to 4 hours.

Preheat smoker or indirect-heat grill to 225°F (107°C). Add wood chips or chunks of your choice (hickory, apple, or cherry) to generate smoke.

Place ribs bone-side down on the smoker grates in a single layer. For 24 half slabs you will need multiple racks or staggered cooking — maintain consistent 225°F and keep water pans (64 oz) in smoker to promote moist cooking.

Cook ribs for 3 hours undisturbed. Check occasionally to maintain temperature and smoke.

After 3 hours, wrap each rack tightly in aluminum foil with 1 tablespoon apple cider vinegar and 1 teaspoon honey per rack (for 24 racks multiply as needed; total added inside wraps = about 1 cup apple cider vinegar and 1/2 cup honey distributed evenly). Add a small pat of butter (~1/2 tsp) inside each wrap for richness. Return wrapped ribs to smoker for 1.5–2 hours at 225°F until meat is tender and pulls back from the bone about 1/4–1/2 inch.

Unwrap carefully to avoid steam. If you like a firmer bark, return unwrapped ribs to the smoker for 15–30 minutes to firm the surface.

While ribs finish, warm 1 quart barbecue sauce with 1 cup apple cider vinegar, 1/2 cup honey and 1/2 cup unsalted butter in a saucepan over low heat until combined and glossy. Taste and adjust sweet/sour/salt as desired.

Brush a light coat of warm barbecue sauce on each rack, then return to the smoker or grill for 10 minutes to set the glaze. Apply a second light coat if desired and heat for another 5–10 minutes.

Remove ribs from heat and let rest for 10 minutes. Cut each half slab into individual portions as desired. Garnish with chopped fresh parsley before serving.

Arrange ribs on large trays, tent loosely with foil to keep warm, and hold in a 140°F (60°C) oven if needed for service (do not exceed 2 hours).

Estimate serving: 24 half slabs serves 20–24 people (roughly 1 half slab per person). Provide extra sauce on the side.