Half Slab Only Recipe
Make Half Slab Only Recipe in just 3h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Ribs
Binder & Sauce
Finishing (optional)
Method
Prep Ribs
Remove membrane
Preheat oven to 275°F (135°C) if not using a smoker or grill. Pat the half slab dry with paper towels. Flip the ribs bone-side up and locate the thin silvery membrane along the back. Slide a butter knife under the membrane at one end, lift to loosen, grab with a paper towel, and pull off in one piece. Removing the membrane allows rub and smoke to penetrate and results in more tender ribs.
Apply binder and rub
Spread the yellow mustard in a thin, even layer over both sides of the ribs — this will act as a binder and will not make the ribs taste like mustard. In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Sprinkle the rub evenly over both sides and gently press it into the meat so it adheres.
Cook Ribs (Oven, Smoker or Grill)
Low-and-slow method (oven or smoker)
Place the seasoned ribs bone-side down on a rimmed baking sheet or in a roasting pan. Pour 1 cup apple juice into the pan (or mist the ribs occasionally) to keep them moist. Cover tightly with foil and cook in the preheated oven at 275°F (135°C) for 2.5 to 3 hours, or until the meat has pulled back about 1/4 to 1/2 inch from the ends of the bones and is tender when pierced with a fork.
Optional smoker/grill method
If using a smoker, set to 225–250°F (107–121°C) with apple or hickory wood. Place ribs bone-side down and smoke for 3 to 3.5 hours, spritzing with apple juice every 45–60 minutes. For a two-zone grill, set coals/heat to indirect and maintain similar temperatures and spritzing schedule.
Sauce and glaze (finish)
About 20–30 minutes before ribs are done, combine barbecue sauce with the brown sugar (if using). Brush a generous layer of sauce onto the top of the ribs and return to the oven/uncovered smoker or move to direct heat on the grill for 10–15 minutes to set the glaze. Repeat once more if you want a thicker glaze. Watch carefully to avoid burning the sugar in the sauce.
Rest & Serve