Full Slab Recipe

Remove membrane

Using a butter knife, slide under the thin membrane on the bone side of the rack at one end to loosen. Grab the membrane with a paper towel and pull it off in one piece. Trim any excess fat or loose bits.

Make rub

In a bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground mustard, and cayenne. Mix thoroughly until uniform.

Apply rub

Pat ribs dry with paper towels. Evenly coat both sides of the full slab with the rub, pressing it gently into the meat. Wrap in plastic or place on a tray and refrigerate for at least 1 hour, preferably 4–12 hours or up to overnight for best flavor.

Prepare smoker or oven

If smoking, preheat smoker to 225°F (107°C) using hardwood (hickory, apple, or cherry recommended). If using an oven, preheat to 275°F (135°C) and set a rack in the lower third. Place a shallow pan of water or apple juice in the oven to maintain humidity.

Place ribs

Remove ribs from refrigerator to come to near-room temperature (~20 minutes). Place the full slab bone-side down directly on the smoker grate or on a rimmed baking sheet or rack for the oven.

Low and slow cook

Cook the ribs for 3 hours at 225°F–275°F (smoker at 225°F ideal, oven at 275°F). Every 45–60 minutes, baste or mop the top lightly with the mop mixture (apple cider vinegar, apple juice, melted butter, hot sauce, salt) using a brush or spritz bottle to keep the surface moist and add flavor.

Wrap (Texas crutch) — optional

After 3 hours, if the ribs are developing a good bark but are not yet tender, tightly wrap the slab in heavy-duty aluminum foil with 2–3 tablespoons of apple juice inside the packet to create steam. Return to heat and cook for another 60–90 minutes until tender (probe with a toothpick; it should meet little resistance between the ribs).

Unwrap and check tenderness

Carefully open the foil (steam will be hot) and check tenderness. The meat should pull back from the bone slightly (about 1/4"–1/2") and a probe should slide between the bones with slight resistance. If not tender, rewrap and continue cooking in 15–30 minute increments.

Apply sauce

If using sauce, brush a thin, even coat of barbecue sauce mixed with honey or molasses over the top of the ribs. Return to the smoker or oven unwrapped for 10–15 minutes at 275°F to set the glaze and create a sticky finish. Watch closely to avoid burning the sugars.

Rest and slice

Remove ribs from heat and let rest on a cutting board for 10 minutes tented loosely with foil. Using a sharp knife, slice between each bone into individual ribs. Serve warm with extra sauce on the side.

Arrange ribs on a platter. Offer additional barbecue sauce and pickles, coleslaw, or your preferred sides. Leftovers keep well refrigerated for 3–4 days and can be reheated gently in a low oven or on a grill.