Half Slab Recipe

Prepare ribs

Preheat smoker to 225°F (107°C). If using an oven, preheat to 275°F (135°C) and set a rack low in the oven. Remove membrane from the bone side of the ribs by sliding a knife under the membrane at one end, loosening it, and pulling it off with a paper towel.

Trim and dry

Trim any excess fat and trim the ribs so they lay flat. Pat the ribs dry with paper towels to help the binder and rub adhere.

Apply binder and rub

Brush both sides of the ribs lightly with the yellow mustard to act as a binder. In a small bowl combine kosher salt, black pepper, garlic powder, smoked paprika and brown sugar. Rub the mixture evenly over both sides of the ribs, massaging it into the meat.

Prepare smoker or oven

If using a charcoal or gas smoker, add soaked wood chips or chunks to the smoker box or coals and bring smoker to a steady 225°F (107°C). If using an oven, place a shallow roasting pan on the rack below where the ribs will sit and pour in 1 cup apple juice or water to create steam; you can add a small handful of soaked wood chips in a foil packet if you want smoke flavor in the oven.

Place ribs on smoker/oven

Place the ribs bone-side down on the smoker grates or on a wire rack set over a baking sheet in the oven. Close the lid/door and cook at 225°F (107°C) for 3 hours, maintaining steady temperature and adding more wood as needed for smoke.

Check and wrap (Texas Crutch)

After about 3 hours, check for color and tenderness. Prepare two large sheets of aluminum foil. Place ribs meat-side down on foil, sprinkle a couple tablespoons of apple juice into the foil packet to keep moisture, then wrap tightly. Return wrapped ribs to the smoker or oven and continue cooking for another 1 to 1.5 hours at 225°F (107°C) until tender (a probe or fork should meet little resistance and the meat will pull back slightly from the bone).

Unwrap and glaze

Carefully remove the ribs from the foil after the wrapped period and place them back on the smoker or in the oven rack meat-side up. Mix the barbecue sauce with apple cider vinegar, honey (or maple syrup) and optional hot sauce. Brush a generous layer of this glaze on both sides of the ribs.

Set glaze and caramelize

Increase smoker temperature to 275–300°F (135–149°C) or, if in the oven, set to 300°F (149°C). Continue to cook for 15–25 minutes, basting once more halfway through, until the glaze is tacky and slightly caramelized but not burnt. Rotate or move ribs if any hotspots cause uneven caramelization.

Remove ribs from heat and let rest for 10 minutes. Slice between the bones into individual ribs. Sprinkle with chopped fresh parsley and serve with extra barbecue sauce on the side.