The Mama Faye Recipe

Make the rub

In a small bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Mix thoroughly until even.

Pat the rack of ribs dry with paper towels. Remove membrane from bone side if present. Rub a light layer of the rub over both sides of the ribs (about 1–1.5 tbs of rub used).

Spatchcock (or halve backbone) and pat the whole chicken dry. Loosen skin at breasts and thighs. Season the chicken evenly inside and out with the rub (use about 2–3 tbs total), rubbing some under the skin and inside the cavity.

If your brisket and turkey weren’t already seasoned during smoking, lightly apply remaining rub to brisket slices and turkey pieces (about 1 tbs), keeping them a bit more restrained to preserve smoke flavor.

If using fully cooked smoked sausage links, leave them whole; you can optionally cut in half crosswise for serving.

Smoke the ribs

Preheat smoker/grill to 225°F (107°C). Place ribs bone-side down and smoke for 2.5–3 hours, spritzing with apple juice every 30–45 minutes after the first hour to maintain moisture. At 2.5–3 hours, check for bend/test: ribs should bend and the meat should pull back slightly from the bones. If you prefer sauced ribs, brush a thin coat of bbq sauce in the last 20 minutes of smoking and return to smoker to set the glaze.

Smoke the whole chicken

Place the spatchcocked chicken in the smoker at 225–275°F (107–135°C). Roast/smoke until the thickest part of the thigh reaches 165°F (74°C), about 1.5–2 hours depending on size. During the last 20–30 minutes, baste the chicken with melted butter and brush with bbq sauce for a glossy finish. Let rest 10–15 minutes before carving.

Reheat / finish other meats

Warm pulled pork, brisket, and turkey gently if already smoked: place in foil trays with a few tablespoons of apple juice or a splash of beef/poultry stock, cover with foil, and heat in a 300°F (150°C) oven for 20–30 minutes until 140–160°F internal depending on meat. Toss pulled pork with a little bbq sauce if desired. For brisket, if slices are thick, wrap tightly to preserve juices while warming.

Sausage

Heat smoked sausage links on the smoker or on a pan for 8–10 minutes until warmed through and crisped on the exterior. If desired, slice each link in half for serving.

Slice the ribs into individual portions between bones. Carve the rested chicken into serving pieces (breasts, thighs, legs, wings) or slice the breast meat thinly.

Arrange platter with rib portions, carved chicken pieces, warmed pulled pork, sliced brisket, turkey and whole or halved sausage links. Provide buns alongside for pulled meats and sausage. Spoon the four prepared signature sides (mac & cheese, baked beans, collard greens, potato salad) into serving bowls, totaling about 4 quarts.

Offer extra bbq sauce, pickles and sliced onions at the table. Label meats so guests know what they’re getting (ribs, chicken, pulled pork, brisket, turkey, sausage).

Serve hot. Leftovers: store meats in airtight containers, pulled pork and chopped brisket reheat well with a splash of apple juice or stock; consume within 3–4 days refrigerated.