Full Slab Recipe

Prepare the brine

In a large pot, combine 8 cups water, kosher salt (1 cup), brown sugar (1 cup), apple cider vinegar (1 cup), black peppercorns, bay leaves, and crushed garlic. Heat gently while stirring until salt and sugar dissolve. Remove from heat and cool completely to room temperature, then chill in refrigerator until cold (about 1–2 hours).

Brine the ribs

Place the full slab of spare ribs in a large nonreactive container or resealable bag. Pour the chilled brine over the ribs, ensuring they are fully submerged (add a little extra cold water if needed). Refrigerate and brine for 4–8 hours (6 hours recommended) — no more than 12 hours to avoid overly soft texture.

Remove and dry

Remove the ribs from the brine and discard the brine. Rinse the ribs under cold water briefly to remove surface salt and pat dry thoroughly with paper towels. Place on a rack and let air-dry in the refrigerator for 30–60 minutes if possible — this helps the rub adhere and forms a better bark.

Make the rub

In a small bowl combine paprika, packed brown sugar, kosher salt, black pepper, garlic powder, onion powder, ground mustard, and cayenne (if using). Mix until uniform.

Apply the rub

Working over a sheet pan, liberally coat both sides of the ribs with the dry rub. Make sure to press the rub into the meat and along the edges. Let the rubbed ribs rest at room temperature for 30 minutes before cooking (or refrigerate up to 2 hours for more flavor).

Prepare the smoker or oven

If using a smoker: preheat to 225–250°F (107–121°C) and set up for indirect cooking with a water pan; use fruit woods like apple or cherry or mild hickory for smoke. If using an oven: preheat to 300°F (150°C) and plan to cook wrapped partway through to keep moist.

Low-and-slow cook (smoker method)

Place the ribs bone-side down on the smoker grate. Smoke at 225–250°F for about 3 hours, spritzing or mopping every 45–60 minutes with a mixture of apple juice (1 cup) and apple cider vinegar (1/2 cup) with a tablespoon of melted butter added to help carry flavor and keep moist.

Wrap (Texas crutch) for tenderness

After about 3 hours when the ribs have a nice bark and have taken smoke, remove them and wrap tightly in heavy-duty foil (place a little of the mop liquid and 1 tbsp butter inside before sealing). Return wrapped ribs to the smoker and continue cooking for another 1.5–2 hours at 225–250°F, until the internal temperature near the bone reaches about 195–203°F and the meat shows bend/flake but is not falling entirely off the bone.

Finish unwrapped and sauce

Carefully unwrap the ribs and place back on the smoker or in the oven for 20–30 minutes unwrapped to firm the bark. In the last 10–15 minutes, brush both sides with barbecue sauce (about 1 cup) mixed with honey or molasses (2 tbs) if using, and return to heat to set the glaze.

Rest

Remove the ribs from heat and let them rest on a cutting board, tented loosely with foil, for 10–15 minutes. Rest allows juices to redistribute and makes slicing cleaner.

Slice and serve

Cut between the bones into individual portions using a sharp knife. Serve ribs hot with extra barbecue sauce on the side and optional sides like coleslaw, cornbread, or pickles.