Big Bob Gibson Combo Recipe

Mix rub

Whisk together packed brown sugar, smoked paprika, kosher salt, coarsely ground black pepper, garlic powder, onion powder, cayenne pepper and dry mustard in a bowl. Taste and adjust salt/heat if desired. This rub is the base used for all meats listed below.

Preheat your smoker to a steady 225°F (107°C). If using charcoal or wood, add a mix of hickory and apple wood chips soaked 30 minutes and drained.

Prepare ribs: remove the membrane from the bone side (slide a knife under the membrane, lift, and pull it off). Pat ribs dry with paper towels.

Apply binder & rub: Brush both sides of each rack with yellow mustard (this helps the rub adhere and mellows during cooking). Sprinkle the prepared dry rub generously and evenly on both sides, pressing lightly to adhere.

Smoke unwrapped: Place ribs bone-side down on the smoker. Smoke at 225°F for 2.5–3 hours, maintaining even smoke. Every 45 minutes to 1 hour spritz the meat with apple juice to keep surface moist and promote bark formation.

Wrap (optional tenderizing step): After ~3 hours when the bark is developed, wrap each rack tightly in foil (or butcher paper) with a tablespoon of apple juice or a pat of butter inside the foil to create steam. Return to the smoker for 1–1.5 hours until ribs are tender when you press the meat (or a probe slides in with light resistance).

Finish unwrapped: Remove foil and place ribs back on the smoker for 15–30 minutes to firm the bark. If you want a sticky finish, brush tomato-vinegar BBQ sauce lightly in the last 10–15 minutes and allow it to set.

Rest & slice: Remove ribs, let rest 10–15 minutes, slice between the bones into individual ribs and serve two ribs per plate as part of the combo.

Preheat smoker to 225°F (107°C). Use the same wood chip mix as for ribs.

Prepare shoulder: Trim excess fat leaving a thin fat cap. Rub 2 tbsp yellow mustard over the surface as a binder, then apply a generous coating of the dry rub from the 'Dry Rub' section. Let rest at room temperature 30 minutes or refrigerate covered up to overnight.

Smoke low-and-slow: Place pork on smoker fat-side up. Smoke at 225°F until internal temperature reaches ~160–165°F (71–74°C) — this is often where the stall occurs. This will take ~4–6 hours depending on size and smoker consistency.

Wrap and continue: When the shoulder hits ~160–165°F, wrap tightly in foil (or butcher paper) with 1/2 cup apple juice to speed through the stall and retain moisture. Return to the smoker until internal temperature reaches 200–205°F (93–96°C) and the meat is probe-tender (a fork or probe meets little resistance). Total smoke time typically 8–10 hours for a 4 lb shoulder.

Rest & shred: Remove from foil and rest in a cooler or oven at 140°F for at least 45–60 minutes. Unwrap and shred the pork with two forks or meat claws, discarding excess fat and bone. Toss with tomato-vinegar BBQ sauce to taste before plating or serve sauce on the side. Serve about 4–6 oz shredded pork per plate.

Preheat smoker to 225°F (107°C). Maintain consistent temp and good airflow with hickory/apple wood.

Trim & season: Trim brisket leaving about 1/4" fat cap. Rub 2 tbsp yellow mustard over the surface then coat heavily with the dry rub from the 'Dry Rub' section.

Smoke until stall: Place brisket fat-side up on the smoker. Smoke until internal temperature reaches ~150–160°F (66–71°C), maintaining even smoke. This can take 6–9 hours depending on piece and smoker.

Wrap and finish: At ~150–160°F, wrap brisket in butcher paper (preferred) or foil and return to the smoker until internal temp is 200–203°F (93–95°C) and meat is probe-tender (probe meets little to no resistance). Total time usually 10–14 hours for a 5 lb brisket.

Rest & slice: Remove wrapped brisket, rest wrapped in a cooler for 1 hour. Unwrap and slice against the grain into 1/4" slices. Serve 4–6 oz sliced brisket per plate with tomato-vinegar sauce on the side (do not drown brisket; offer sauce).

Brine (recommended): Whisk 4 cups water, 1/4 cup kosher salt, and 2 tbsp brown sugar until dissolved. Add smashed garlic cloves and peppercorns. Submerge turkey breast in brine, refrigerate for 6–12 hours. Remove from brine, rinse, and pat thoroughly dry.

Preheat smoker to 300–325°F (149–163°C) for turkey (higher temp shortens cook time and yields crisp skin).

Season: Rub turkey skin lightly with olive oil, then apply the dry rub sparingly (turkey benefits from a lighter hand). Let sit 20–30 minutes to come toward room temp.

Smoke: Place turkey on smoker and cook until the thickest part (breast and thigh) reaches 165°F (74°C) — typically 1.5–3 hours depending on size and temp. Baste with melted butter or a little apple juice every 30–45 minutes if desired.

Rest & carve: Remove turkey, tent loosely with foil and rest 15–20 minutes. Carve and serve slices on combo plates (about 6–8 oz per plate if chosen). Offer Alabama white sauce for dipping or light coating.

Preheat smoker to 275°F (135°C).

Season chicken: Pat chicken quarters dry. Lightly brush with 2 tbsp olive oil and rub with the dry rub, ensuring even coverage under the skin where possible.

Smoke: Place quarters on smoker skin-side up. Smoke at 275°F until internal temperature in the thickest part of the thigh reaches 175–180°F (79–82°C), about 1.5–2 hours depending on size. If you prefer juicier texture, roast at 300°F and monitor temp closely.

Finish & sauce: In the last 10 minutes, brush some Alabama white sauce on the skin for an Alabama-style finish (it will not set like tomato sauce but gives flavor). Remove from smoker and rest 5–10 minutes before serving.

Whisk together mayonnaise, apple cider vinegar, lemon juice, prepared horseradish, granulated sugar, black pepper, kosher salt and cayenne in a bowl until smooth. Taste and adjust salt, pepper, or vinegar. Chill until serving. This sauce pairs exceptionally well with smoked chicken and turkey.

Combine ketchup, apple cider vinegar, packed brown sugar, Worcestershire sauce, smoked paprika, chili powder, kosher salt and black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat and cook 6–8 minutes, stirring, until slightly thickened. Cool to room temperature before using. Serve on the side for pork, ribs and brisket.

Assemble a 'Big Bob Gibson Combo' plate: Portion two St. Louis ribs per plate plus one choice of meat (about 4–6 oz sliced brisket, 4–6 oz pulled pork, 6–8 oz turkey, or one smoked chicken quarter).

For pulled pork sandwiches: pile pulled pork on toasted buns, top with pickles and coleslaw; offer tomato-vinegar sauce on the side.

Garnish plates with sliced red onion and dill pickles. Serve Alabama white sauce alongside chicken/turkey and tomato-vinegar BBQ sauce with pork/brisket/ribs so diners may sauce to taste.

Leftovers: Refrigerate cooled meats in airtight containers up to 4 days. Reheat gently with a splash of apple juice or broth to retain moisture.