Bbq Plate Recipe

Prepare dry rub

In a bowl, combine 2 tbs kosher salt, 1 tsp black pepper, 2 tbs smoked paprika, 3 tbs brown sugar, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp cayenne. Mix thoroughly to create a uniform dry rub.

Season proteins

Pat ribs, chicken thighs and brisket dry with paper towels. Rub each piece lightly with a thin coat of olive oil (about 1 tbs total across meats) to help the rub adhere. Generously apply the dry rub to all sides of the ribs (cover both sides), chicken (both sides) and brisket (all over). Let rest at room temperature for 30 minutes or refrigerate for up to 4 hours for deeper flavor.

Set up smoker or grill

Preheat smoker or grill for indirect cooking. Aim for a steady 225–250°F (107–121°C) if smoking. Use wood chips or chunks (hickory, apple, or oak) for smoke flavor. For a charcoal grill, bank coals to one side and maintain an indirect zone.

Smoke the brisket

Place brisket on the cooler side of the smoker/grill fat-side up. Smoke for about 1.5 to 2 hours per pound at 225–250°F until internal temperature reaches 195–203°F for tender slices (if using flank, target 185–195°F). For a 1 lb piece expect roughly 90–120 minutes. Optionally wrap in foil after it reaches 160°F for faster finish (Texas crutch).

Cook the ribs

Place ribs bone-side down on the smoker/grill. Cook indirect at 225–250°F for about 3 hours for baby backs (4–5 hours for spare ribs). After 2 hours, you may spritz with a mixture of 2 tbs apple cider vinegar + 2 tbs water every 30 minutes to maintain moisture. At the 2.5–3 hour mark, test for bend and internal doneness (meat should pull back from bones and a probe should meet little resistance ~203°F).

Cook the chicken thighs

Grill or smoke chicken thighs indirect at 350°F for 20–30 minutes or direct over medium heat for 8–10 minutes per side until internal temperature reaches 165°F. If smoked at lower temp, allow about 45–60 minutes. During the final 5–10 minutes, baste chicken with a few tablespoons of prepared BBQ sauce to build a glaze (reserve sauce directions).

Rest proteins

When meats reach target temperatures, remove from heat and tent loosely with foil. Rest brisket 20–30 minutes before slicing against the grain. Rest ribs 10–15 minutes before cutting into individual portions. Rest chicken 5–10 minutes before serving.

Combine 1 cup ketchup, 2 tbs apple cider vinegar, 2 tbs brown sugar, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp smoked paprika, 1 tsp hot sauce, 1 tsp salt and 1/2 tsp black pepper in a small saucepan. Whisk to combine.

Bring sauce to a gentle simmer over medium-low heat, stirring occasionally. Simmer for 8–10 minutes to meld flavors and slightly thicken. Taste and adjust seasoning (add more sugar for sweetness, more vinegar for tang, or more hot sauce for heat). Remove from heat; keep warm. Reserve 2–3 tbs for basting during the last minutes of grilling and the remainder for serving.

Corn on the cob (grilled)

Husk and remove silks from corn. Brush each ear lightly with 2 tbs melted butter and a pinch of salt. Place corn over medium heat on grill and rotate every 2–3 minutes until charred in spots and tender, about 10–12 minutes. Alternatively, wrap in foil and cook indirectly for 15–20 minutes.

Prepare potato salad and coleslaw

If using store-bought, transfer potato salad and coleslaw to serving bowls and chill until serving. If making quick potato salad from scratch, boil diced potatoes until fork-tender, drain, cool slightly and toss with mayo, mustard, chopped celery, salt and pepper to taste. Adjust quantity to reach roughly 2 cups each as listed in ingredients.

Slice the rested brisket against the grain into 1/4-inch thick slices. Cut ribs into individual portions and keep chicken thighs whole or halved.

Arrange on each plate: a portion of brisket (about 4 oz), 1–2 rib pieces, 1 chicken thigh, one ear of grilled corn (or half), 1/2 cup potato salad and 1/2 cup coleslaw. Spoon warm BBQ sauce over proteins (about 1–2 tbs per protein) and serve extra sauce on the side.

Garnish plates with chopped parsley and lemon wedges. Offer butter for corn and additional salt/pepper to taste.