Bbq Platter Recipe

Make the sauce

Combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire, smoked paprika, garlic powder, onion powder, hot sauce (if using) and salt in a small saucepan. Whisk to combine and bring to a low simmer over medium-low heat. Cook, stirring occasionally, 10–12 minutes until slightly thickened. Cool. Reserve 1 3/4 cups for plating and use 1/4 cup for basting during rib finishing.

Prep ribs

Remove membrane from the bone side of the ribs if present. Pat ribs dry with paper towels.

Mix the dry rub: combine kosher salt, coarse black pepper, smoked paprika, brown sugar, garlic powder and onion powder. Rub evenly over both sides of the ribs. Let sit at room temperature for 30 minutes or refrigerate up to 4 hours (bring to room temp before smoking).

Prepare smoker (or grill set up for indirect smoking) to maintain 225°F (107°C). Add soaked wood chips to the smoker box or coals. Place a small spray bottle with apple juice at hand for spritzing.

Smoke the ribs bone-side down for 2 to 2 1/2 hours until the bark is set and ribs have a deep mahogany color. Every 30–45 minutes spritz lightly with apple juice to maintain moisture.

Wrap the ribs tightly in foil (optionally with 2 tbsp butter and 2 tbsp apple juice inside the foil) and return to the smoker for another 60–75 minutes until a thermometer in the meat between the bones reads 195–203°F (90–95°C) or the meat shows gentle pullback from bones.

Unwrap carefully and baste both sides with 1/4 cup reserved house BBQ sauce. Place back in the smoker or on indirect heat for 10–15 minutes to set the sauce. Rest the ribs 10 minutes before slicing between bones.

Pound chicken breasts to uniform thickness (about 3/4 inch) or butterfly if very thick. Pat dry.

In a bowl, toss chicken with olive oil, kosher salt, black pepper and smoked paprika. Let rest 10 minutes.

Preheat grill to medium-high (400–450°F / 200–230°C). Oil grates. Grill chicken 4–6 minutes per side, or until internal temperature reaches 160°F (71°C). During the last 2 minutes of cooking, brush both sides generously with house BBQ sauce and close the lid to set the glaze. Remove and rest 5 minutes; carryover will bring temp to 165°F.

In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt and black pepper until smooth.

Add shredded green cabbage, red cabbage and carrot. Toss to coat evenly. Taste and adjust seasoning. Chill at least 30 minutes to allow flavors to meld before serving.

Preheat oven to 425°F (220°C). Toss halved brussels sprouts with olive oil, kosher salt and black pepper on a rimmed baking sheet, cut side down in a single layer.

Roast 18–22 minutes until deeply browned on edges and tender, shaking pan halfway. Drizzle with balsamic glaze if using just before serving.

If using an oven: preheat to 450°F (230°C). Rinse cut fries under cold water to remove excess starch, then dry thoroughly on towels.

Toss potatoes with vegetable oil, kosher salt and paprika. Spread in a single layer on a baking sheet (use two sheets if crowded). Roast 25–30 minutes, flipping once halfway, until golden and crisp. If frying: heat oil to 350°F (175°C) and fry in batches 3–4 minutes until golden; drain on paper towels and season immediately.

Slice smoked ribs between the bones into individual portions. Arrange 3–4 rib portions on a platter or plate.

Place one grilled, sliced chicken breast (or whole breast) next to the ribs and brush once more with house BBQ sauce for gloss.

Add a generous scoop (about 3/4 cup) of house slaw to the plate and a portion (about 3/4–1 cup) of roasted brussels sprouts.

Serve fries (about 1–1.5 cups) alongside. Offer extra house BBQ sauce on the side for dipping.