Full Slab Combo Recipe

Prepare ribs

Remove membrane from the bone side of the ribs by sliding a knife under the membrane at one end and pulling it off (use a paper towel for grip). Rinse ribs and pat dry with paper towels.

Apply binder and rub

Brush both sides of the ribs with yellow mustard (this acts as a binder and won’t flavor strongly). In a small bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne (if using). Rub the spice mix evenly over both sides of the ribs, pressing lightly so it adheres.

Preheat smoker

Preheat smoker to 225°F (107°C) using hardwood of choice (hickory, apple, or oak). If using a charcoal grill, set up for indirect low-and-slow cooking and stabilize around 225°F.

Smoke ribs (first stage)

Place ribs bone-side down on the smoker grate. Smoke at 225°F for about 3 hours. Every 45–60 minutes spritz the ribs with a mixture of apple juice and apple cider vinegar to maintain moisture and encourage a good bark.

Wrap (optional) and continue cooking

After 3 hours, wrap the ribs tightly in aluminum foil (add a few tablespoons of apple juice inside the foil to steam) or leave unwrapped if you prefer a firmer bark. Return to the smoker and cook for another 1.5 to 2 hours, until ribs reach an internal temperature of about 195–203°F and a probe slides into the meat with little resistance.

Sauce and finish

If you like sauced ribs, during the last 20–30 minutes unwrap and brush both sides with the prepared barbecue sauce (reserve some sauce for serving). Place back on smoker unwrapped to set the glaze for 15–20 minutes.

Rest and slice

Remove ribs from smoker and let rest 10–15 minutes. Slice between bones into individual ribs or portions and garnish with chopped parsley if desired.

Make sauce

In a small saucepan combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder and hot sauce (if using). Bring to a gentle simmer over medium-low heat, stir frequently, and reduce slightly for 6–8 minutes until glossy. If sauce is too thick, stir in water 1 tablespoon at a time to reach desired consistency. Taste and adjust seasoning.

Remove from heat and set aside. Use part for glazing ribs in the final smoking stage and serve the remainder on the side.

Prepare sausages

Brush sausage links lightly with olive oil to prevent sticking and to promote even browning.

Smoke or sear

Place sausages on the smoker during the last 60–90 minutes of the ribs’ cooking time (they take about 45–60 minutes to heat through and absorb smoke). Alternatively, sear sausages in a skillet over medium-high heat for 6–8 minutes, turning for even color. Cook until the internal temperature reaches 160°F (for pork sausage) or according to package instructions.

Rest

Let sausages rest 5 minutes before slicing and serving alongside the ribs.

Make coleslaw

In a large bowl combine shredded cabbage and grated carrot. In a smaller bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and black pepper until smooth. Pour dressing over cabbage mixture and toss to combine. Refrigerate at least 30 minutes for flavors to meld.

Heat baked beans

Pour canned baked beans into a saucepan over medium heat. Stir in yellow mustard, brown sugar and 1/2 cup of the prepared barbecue sauce. Bring to a gentle simmer, reduce heat low, and simmer 8–10 minutes, stirring occasionally, until flavors meld and sauce thickens slightly. Keep warm until serving.

Arrange sliced ribs and smoked sausages on a large platter. Spoon warmed baked beans and chilled coleslaw into serving bowls. If using, lightly brush ribs with honey for a glossy finish and sprinkle chopped parsley over the meat for color. Serve extra barbecue sauce on the side.