Ribless® (pork) Recipe

Trim and score

Trim excess heavy fat pockets from the pork shoulder slabs, leaving a thin fat cap for flavor. Lightly score the fat surface in a crosshatch pattern about 1/4" deep to help seasoning penetrate.

Make dry rub

In a bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and mustard powder. Mix thoroughly so the sugar and spices are evenly distributed.

Oil and acid binder

Whisk together the olive oil and 2 tablespoons apple cider vinegar. Brush or rub this mixture over all surfaces of the pork to help the dry rub adhere.

Apply rub

Liberally season all sides of the pork slabs with the dry rub, pressing it into the scored fat and exposed meat. Cover and refrigerate for at least 2 hours or up to overnight to allow flavors to penetrate.

Prepare smoker or grill

Set up smoker or charcoal grill for indirect cooking and preheat to 225–250°F (107–121°C). If using a gas grill, light one side and leave the other side off for indirect heat. Add wood chips (apple, hickory or cherry) for a mild smoky flavor.

Place pork for low-and-slow cooking

Place the pork slabs fat side up on the grill grates over the indirect heat zone. Insert a digital probe thermometer into the thickest part of one slab, avoiding bone (if any) or large pockets of fat.

Smoke until stall

Close the lid and smoke at 225–250°F until the internal temperature reaches about 150–160°F. This typically takes 2–3 hours depending on slab thickness. During this time, maintain steady temperature and replenish wood/charcoal as needed.

Mop/baste periodically

Every 45–60 minutes after the first hour, mop the pork lightly with the prepared apple juice/apple cider vinegar mop (mix apple juice, 1/2 cup apple cider vinegar, light brown sugar and Worcestershire). Use a brush or mop, applying a thin coat to avoid washing off the rub.

Wrap (Texas crutch) — optional

If you prefer faster finish and tender bark, when the pork reaches about 160°F wrap each slab tightly in aluminum foil with 1/4 cup of the mop liquid inside. Return to the smoker until the internal temperature reaches 195–203°F and the meat is fork-tender (usually additional 1–2 hours).

Final glaze

If using finishing sauce, unwrap the slabs (if wrapped) and place directly on the grill over indirect heat. Brush both sides with BBQ sauce thinned with the tablespoon of honey or molasses. Cook for 10–15 minutes to set the glaze, flipping once, until sauce is tacky and slightly caramelized. Watch carefully to prevent burning.

Rest

Remove the pork from the grill and tent loosely with foil. Rest for 15–20 minutes to allow juices to redistribute; if wrapped, open foil and allow 5 minutes unwrapped for the bark to set before tenting.

Slice and serve

Slice the slabs into serving portions against the grain or tear into pieces with forks for a pulled effect. Sprinkle with chopped parsley and serve with lemon wedges or pickles on the side.

Serve warm with classic sides: coleslaw, baked beans, cornbread or steamed greens. Provide extra BBQ sauce on the side for dipping.