Half Slab Bbq Rib Dinner Recipe

Prepare ribs

Remove membrane from the bone side of the half slab: slide a butter knife under the membrane, lift and grab with a paper towel, then pull off in one piece. Trim any excess fat or ragged edges.

Apply binder and dry rub

Pat ribs dry with paper towels. Rub 2 tbs yellow mustard evenly over both sides as a binder. In a small bowl mix 2 tbs brown sugar, 1 tsp kosher salt, 1 tsp black pepper, 1 tbs paprika, 1 tsp garlic powder, 1 tsp onion powder and 0.25 tsp cayenne (if using). Evenly coat both sides of ribs with the dry rub, pressing so it adheres.

Preheat smoker

Preheat your smoker to 225°F (107°C). If using a grill, set up for indirect heat at the same temperature. Add 2 wood chunks (hickory or apple) to the smoker or charcoal per manufacturer's directions for a steady, mild smoke.

Smoke the ribs (low and slow)

Place the ribs bone-side down on the smoker grates. Maintain smoker temperature at 225°F. Every 45 minutes to 1 hour, spritz the ribs lightly with apple juice to keep them moist and build a glossy bark. Smoke for 3 hours unwrapped to develop smoke flavor and bark.

Wrap and continue cooking (Texas crutch)

After about 3 hours, remove ribs and place them on a double sheet of heavy-duty foil. Add 2–3 tbs apple juice inside the foil, wrap tightly (seal seams). Return wrapped ribs to the smoker and cook for another 1.5 hours at 225°F until tender.

Finish unwrapped with sauce

Carefully remove ribs from foil and set bone-side down on the smoker. Whisk together the BBQ sauce ingredients (0.5 cup ketchup, 2 tbs apple cider vinegar, 1 tbs brown sugar, 1 tsp Worcestershire, 0.5 tsp hot sauce optional, 0.25 tsp black pepper). Brush a thin layer of sauce onto both sides of the ribs. Return to the smoker for 15–25 minutes to set the sauce and develop a caramelized glaze. Repeat with a second thin coat if desired. Internal temp should be around 195–203°F and meat should have tender pull-back from bones.

Rest and slice

Remove ribs from smoker and tent loosely with foil. Rest for 10–15 minutes. Transfer to a cutting board, slice between bones into individual ribs or 2–3 bone portions. Plate with extra BBQ sauce for serving.

While ribs are in the final wrapped stage, whisk together 0.5 cup ketchup, 2 tbs apple cider vinegar, 1 tbs brown sugar, 1 tsp Worcestershire sauce, 0.5 tsp hot sauce (optional), and 0.25 tsp black pepper in a small saucepan. Warm over low heat for 5 minutes, stirring, until sugar dissolves and sauce is slightly thickened. Keep warm; brush on ribs during the last 15–25 minutes of smoking and reserve 0.25 cup for serving.

Reheat or prepare sides while ribs rest. Warm 1 cup baked beans on the stove or in microwave until hot (about 3–5 minutes). Portion 1 cup coleslaw chilled. Warm or toast 1 piece of cornbread or a bun. Arrange sides on the plate alongside sliced ribs.

Sprinkle 1 tbs chopped fresh parsley over sides if desired. Serve ribs with the reserved 0.25 cup extra BBQ sauce on the side for dipping.