Clean slabs by removing the tough membrane on the underside near the bones. This will take some effort but the result is superb!
Remove the long vein on the underside found in between some of the bones.
Toss all of the seasonings except for the salt together in a bowl and mix well.
Lather the ribs with a drizzle of vegetable oil on both sides along with about 2-3 T. of the seasoning.
Sprinkle about 1/2 tsp. of kosher salt per pound of meat on the slabs.
Place them in the fridge and marinate them overnight or at least 12 hours.
Once ready to roast, pull the slabs out of the fridge and allow the meat to come to room temperature.
Preheat oven to 250 degrees
In a roasting pan on the top of the stove, sear the meaty sides of the slabs over medium high heat for several minutes to seal in the flavor and create a nice crust.
Wrap each slab separately and tightly in heavy duty aluminum foil.
Place them in one layer on baking sheets.
Roast the slabs for 4-5 hours depending on their size.
Once completely tender, remove them from the oven and slather them with bbq sauce. Say Grace and enjoy!!