Chicken & Ribs Recipe

Preheat & prepare meat

Preheat oven to 300°F (150°C) if finishing ribs in oven, or preheat grill to medium-low (about 275–300°F) for indirect cooking. Pat chicken pieces and ribs dry with paper towels. Trim any excess fat or loose membrane from ribs; if present, remove the membrane on the bone side by sliding a knife under it and pulling with a paper towel.

Make dry rub

In a small bowl, combine paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, ground cumin, and cayenne (if using). Mix thoroughly until uniform.

Rub meat with olive oil to help the dry rub adhere: drizzle about 1 tablespoon of olive oil over the ribs and 1 tablespoon over the chicken and rub evenly. Generously apply the dry rub to all sides of the ribs and chicken pieces, pressing gently so the rub adheres. Let sit at room temperature for 20–30 minutes or refrigerate covered for up to 4 hours for deeper flavor; if refrigerated, bring to room temperature for 30 minutes before cooking.

Low-and-slow oven method (recommended)

Wrap the seasoned half rack of ribs tightly in aluminum foil (optional: add 2–3 tablespoons apple cider vinegar or a splash of apple juice into the packet for moisture). Place on a baking sheet and bake in preheated 300°F (150°C) oven for 2 to 2.5 hours, until meat is tender and pulls back from the bone edges.

Finish with sauce (oven or grill)

Carefully unwrap the ribs and brush both sides with half of the barbecue sauce mixed with 1 tablespoon honey. Increase oven temperature to 425°F (220°C) or move to direct medium-high heat on a preheated grill. Return ribs uncovered to oven or grill for 8–12 minutes, basting once more halfway through, until sauce is caramelized and sticky. Remove and let rest 5–10 minutes before slicing into individual bones.

Alternative grill smoker method

If using a grill or smoker: cook ribs indirect at 225–275°F for approximately 3–4 hours until tender, spritzing occasionally with apple cider vinegar or apple juice. In the last 15 minutes, brush with sauce and move to direct heat briefly to caramelize.

Oven-roast chicken

If using oven, place chicken pieces on a rimmed baking sheet or shallow pan skin-side up (if skin-on). Roast at 400°F (200°C) for 25–35 minutes, or until internal temperature reaches 165°F (74°C) for breasts and 175°F (79°C) for legs (check with instant-read thermometer at the thickest part without touching bone). During the last 5–8 minutes, brush chicken with remaining barbecue sauce mixture (barbecue sauce + 1 tablespoon apple cider vinegar) and return to oven to glaze.

Grill chicken

If grilling, set up two-zone fire (direct medium-high and indirect medium-low). Sear chicken skin-side down over direct heat for 3–4 minutes to get color, then move to indirect heat to finish cooking for about 12–20 minutes depending on piece size. Use an instant-read thermometer to reach the safe internal temperatures above. In the last 5 minutes, brush with sauce and move briefly to direct heat to caramelize.

Let the chicken rest 5–7 minutes after cooking so juices redistribute. This will also bring the internal temperature up slightly to ensure doneness.

Combine remaining 1/2 cup barbecue sauce with 1 tablespoon honey and 1 tablespoon apple cider vinegar in a small bowl. Use this mixture to baste ribs and chicken in the final 5–12 minutes of cooking as directed above, brushing once or twice to build a glossy, slightly caramelized coating.

Slice ribs into individual or two-bone portions. Arrange chicken pieces and ribs on a serving platter. Garnish with chopped parsley and lemon wedges on the side. Serve immediately with your favorite sides (coleslaw, fries, grilled vegetables, or cornbread).