1/3 Rib Plate (4) Recipe

Prepare ribs

Preheat smoker or oven to 225°F (107°C). Trim excess membrane from the bone side of each rack of ribs and remove any loose fat. Cut each rack into thirds so that each plate gets a 1/3 rack (for four plates you’ll need 4 third-rack portions; using 8 lbs of ribs yields sufficient thirds).

Make rub and apply

Combine kosher salt, black pepper, paprika, brown sugar, garlic powder, and onion powder in a bowl. Lightly coat each rib section with mustard, then massage the dry rub onto all sides of the ribs, pressing so it adheres. Let rest 30 minutes at room temperature or refrigerate up to overnight for deeper flavor.

Smoke or bake

If using a smoker: add wood chips and bring smoker to a steady 225°F (107°C). Place ribs bone-side down on the grate. If using an oven: preheat to 275°F (135°C) and place ribs on a baking sheet on a rack. Smoke or bake ribs for 3 to 4 hours, spritzing or mopping every 45 minutes with a mixture of 1 cup apple cider vinegar + 1 cup water (use less if smaller quantity).

Check doneness and rest

Ribs are done when the internal meat pulls back from the bones about 1/4–1/2 inch and a probe or toothpick slides into the meat with little resistance (internal temp ~195°F–203°F if measured). Remove ribs and rest loosely tented for 10–15 minutes before slicing into portions for plating.

Optional glaze

If you like sauced ribs, brush barbecue sauce on the ribs during the last 10–15 minutes of cook time, then return to the smoker/oven to set the sauce.

Combine white vinegar, apple cider vinegar, water, sugar, and kosher salt in a small saucepan. Heat gently and stir until sugar and salt dissolve. Remove from heat and let cool 5 minutes.

Place thinly sliced red onions and the fresh dill sprigs (or sliced dill pickles) into a jar or shallow container. Pour the warm pickling liquid over the onions and dill so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes; best if chilled 2 hours to overnight. Keep refrigerated until serving. These will keep well for up to 2 weeks.

Preheat oven to 400°F (205°C) and put a 9-inch cast-iron skillet or baking dish in the oven to heat (or lightly grease a baking pan with butter).

In a large bowl whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl beat eggs with buttermilk and melted butter until combined.

Add wet ingredients to dry and stir just until combined; do not overmix. Remove hot skillet from oven, add a bit of melted butter to coat, then pour batter into skillet and smooth the top.

Bake 18–22 minutes until golden brown and a toothpick inserted into the center comes out clean. Let cool 5–10 minutes, then cut into 4 large wedges (one wedge per plate).

For each plate: place one 1/3 rack of ribs (or the appropriate portion sliced into 2–3 rib sections) on the plate. Add one wedge of cornbread. Spoon a generous portion of the chosen side (collards, mac & cheese, potato salad, or fries) alongside the ribs.

Top or garnish each plate with a few dill sprigs/slices and a spoonful of pickled onions. If desired, serve extra barbecue sauce on the side.

Serve warm. Leftover ribs can be wrapped and refrigerated up to 4 days; reheat gently to preserve moisture.